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Baked Chicken Thighs
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Ingredients
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Step by step
Method
4 steps
- 1
Heat the oven to 425°F. Pat 6 bone-in, skin-on chicken thighs very dry, then rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper.
- 2
Arrange the thighs skin-side up on a rimmed sheet pan, leaving space around each piece. Roast 35–45 minutes, until the skin is deeply browned and the thickest part near the bone reaches at least 175°F.
- 3
If the skin needs more color, move the pan under the broiler for 1–2 minutes while watching closely. The juices should run clear and the meat should pull easily from the bone.
- 4
Rest the chicken 10 minutes before serving. Spoon off excess fat from the pan and serve with roasted potatoes, greens, or a crisp salad.