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.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Category: Main Course
- Method: Oven Baked
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 310
- Sugar: 0g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 135mg
