Crispy Oven Baked Chicken Thighs

• servings: 5 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

5 Bone-In Chicken Thighs (or more as needed)

1 teaspoon Olive Oil (or oil spray)

Sea Salt & Black Pepper

1/8 teaspoon Garlic Powder (or measure with your heart)

1/8 teaspoon Paprika (or measure with your heart)

Directions

Preheat your oven to 400°F and center the oven rack. Pat the CHICKEN THIGHS dry with a paper towel. Place the thighs in an oven-safe dish or baking sheet, skin side up.

Brush OLIVE OIL over the skin. Generously season with SALT and PEPPER, then sprinkle GARLIC POWDER and PAPRIKA evenly on top.

If you have time, let the CHICKEN rest at room temperature for 20 minutes before baking to let flavors meld and promote even cooking. Otherwise, skip to the next step.

Bake the chicken thighs uncovered for 30–45 minutes, depending on their size. They’re fully cooked at 165°F, but baking them a little longer helps the fat render and the skin crisp. You can also broil them for a few minutes to speed up crisping, watching closely because the skin browns quickly.

Transfer the cooked thighs to a loosely covered plate and let them rest 5 minutes before serving.

Cool leftovers completely. Refrigerate in an airtight container up to 5 days.

Nutrition

• Serving Size: 1 thigh
• Calories: 324 kcal
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.1 g
• Cholesterol: 142 mg
• Sodium: 170 mg
• Total Carbohydrate: 0.5 g
• Dietary Fiber: 0.04 g
• Total Sugars: 0.01 g
• Protein: 23 g