I like this recipe because it delivers maximum flavor with minimal effort. The seasoning mix of garlic, onion, paprika, and Italian herbs gives the chicken a deliciously savory crust, while the butter adds richness that makes the skin perfectly golden and crisp. I also appreciate that it’s a one-pan dish with easy cleanup and works just as well for family dinners as it does for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil. I place the pan in the oven to heat while the oven preheats—this helps create crispy skin.
In a large bowl, I mix olive oil with garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper until it forms a paste.
I add the chicken thighs to the bowl and toss them until each piece is well coated in the seasoning. I make sure to rub the mixture under the skin where possible for extra flavor.
Once the oven and pan are hot, I carefully remove the pan and arrange the chicken thighs skin side up. I dot the tops with the diced butter.
I bake for 20 minutes, then remove the pan and baste the chicken with the juices that have collected.
I return the pan to the oven and bake for another 10 minutes, then baste again.
I continue baking for 5–15 more minutes, until the chicken is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
I let the chicken rest for 5 minutes before serving to lock in the juices.
Servings and Timing
This recipe makes 4–6 servings. It takes about 10 minutes to prep and 35–45 minutes to cook, for a total time of 45–55 minutes.
Variations
Sometimes I use smoked paprika instead of regular for a deeper flavor. I’ve also added a squeeze of lemon juice or a sprinkle of chili flakes for a spicy kick. If I want an herby twist, I mix in fresh thyme or rosemary. For a lighter version, I use boneless skinless thighs and reduce the cooking time slightly.
Storage/Reheating
I store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them at 350°F (175°C) for about 10–15 minutes to keep the skin crisp. I avoid microwaving since it softens the skin. The cooked chicken also freezes well for up to 3 months.
FAQs
Can I use boneless chicken thighs?
Yes, but I reduce the cooking time by about 10 minutes since they cook faster.
How do I get the skin extra crispy?
I make sure the chicken skin is completely dry before seasoning, and I start with a hot pan.
Can I use chicken breasts instead?
Yes, but I adjust the cooking time depending on their thickness—usually 25–30 minutes.
Do I have to use butter?
No, but it adds a nice golden color and richer flavor. You can use a bit more olive oil instead.
Can I make this recipe spicy?
Yes, I add cayenne pepper or crushed red pepper flakes to the seasoning mix.
Can I marinate the chicken in advance?
Yes, I often season it the night before and refrigerate it for even deeper flavor.
How do I know the chicken is done?
I check with a meat thermometer—165°F (74°C) ensures juicy, fully cooked chicken.
What sides go best with this dish?
I like pairing it with mashed potatoes, roasted vegetables, or a fresh green salad.
Can I make this in an air fryer?
Yes, I cook the chicken at 375°F for about 25–30 minutes, flipping halfway through.
Can I use skinless thighs?
Yes, but the skin adds extra crispiness and flavor, so I recommend keeping it if possible.
Conclusion
I love this oven baked chicken thighs recipe because it’s easy, flavorful, and foolproof. The chicken comes out perfectly juicy every time, with crispy golden skin and a rich, savory seasoning. For me, it’s the ideal weeknight dinner—simple to prepare, satisfying to eat, and always a hit with everyone at the table.
Juicy, crispy, and full of savory flavor, these oven baked chicken thighs are an easy and reliable weeknight dinner. Seasoned with garlic, paprika, and Italian herbs, they bake to golden perfection with minimal prep and maximum flavor.
Total Time:45–55 minutes
Yield:4–6 servings
Ingredients
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground paprika
1 teaspoon Italian seasoning
1 teaspoon dried parsley
2 teaspoons salt
½ teaspoon black pepper
2 pounds chicken thighs (6–8 pieces), patted dry
1 tablespoon butter, diced
Instructions
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil. Place the pan in the oven to heat while it preheats for extra crispy skin.
In a large bowl, mix olive oil, garlic powder, onion powder, paprika, Italian seasoning, parsley, salt, and pepper to make a seasoning paste.
Add chicken thighs and toss until well coated, rubbing seasoning under the skin for maximum flavor.
Once the pan is hot, carefully remove it and arrange chicken thighs skin side up. Dot the tops with diced butter.
Bake for 20 minutes, then baste with juices. Return to oven and bake another 10 minutes.
Baste again and bake for an additional 5–15 minutes, until skin is crispy and the internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before serving to retain juices.
Notes
Use smoked paprika for a deeper, smoky flavor.
Add lemon juice or chili flakes for a tangy or spicy variation.
Marinate chicken overnight for even richer flavor.
Boneless thighs work too—just reduce the cooking time by 10 minutes.
Reheat leftovers in the oven to maintain crispiness.
