Description
A delicious recipe for juicy baked chicken thighs with crispy skin, seasoned with Italian herbs, paprika, and garlic. Perfectly oven-roasted to achieve tender, flavorful meat with a beautiful golden crust.
Ingredients
Scale
Chicken
- 8 bone-in chicken thighs, with skin on (about 4 pounds/1.8 kg)
Seasoning & Marinade
- ½ cup (120 ml) olive oil
- 4 teaspoons (24 g) kosher salt
- 2 teaspoons dried Italian seasoning
- 1 teaspoon (1 g) paprika, smoked or sweet
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon onion powder
- 1 teaspoon (1 g) black pepper
- 1 tablespoon (1 g) chopped parsley
Garnish
- 8 lemon wedges
Instructions
- Preheat the Oven: Adjust the oven rack to the middle position and preheat the oven to 425°F (218°C). Line a rimmed baking sheet with foil, then place a wire rack on top and grease it with olive oil or cooking spray to prevent the chicken from sticking.
- Prepare the Pieces: Trim any excess skin and fat from the edges of the chicken thighs. Pat each piece thoroughly dry with paper towels to remove moisture, which is essential for achieving crispy skin during baking.
- Season the Pieces: In a large bowl, combine olive oil, kosher salt, dried Italian seasoning, paprika, garlic powder, onion powder, and black pepper. Add the chicken thighs to this mixture and toss well to coat each piece evenly with the seasoning blend.
- Bake the Chicken: Place the seasoned chicken thighs spaced evenly on the prepared wire rack on the baking sheet. Bake in the preheated oven for 35 to 40 minutes, or until the skin is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches about 175°F (79°C) for perfectly cooked and juicy meat.
- To Serve: Remove the chicken from the oven and allow it to rest for 5 minutes. This resting period helps the juices redistribute, keeping the meat moist. Garnish with fresh chopped parsley and lemon wedges before transferring to a serving platter.
Notes
- Drying the chicken skin thoroughly before seasoning is crucial for crispiness.
- Use a wire rack to allow air circulation around the chicken, promoting even cooking and crisp skin.
- Make sure the internal temperature reaches 175°F to ensure safe consumption and optimal juiciness.
- Smoked paprika can add a deeper flavor, but sweet paprika is a good alternative if preferred.
- Lemon wedges add a fresh, bright contrast to the savory chicken when squeezed over before eating.
