Chicken Thighs
This straightforward preparation of bone-in, skin-on chicken thighs yields a delightfully crisp exterior paired with juicy, tender meat. Ideal for a no-fuss weeknight dinner, this dish combines a classic seasoning blend with high-temperature roasting for a perfectly golden finish.
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Servings: 6
Ingredients
- Approximately 6 bone-in skin-on chicken thighs, each weighing close to 6 oz
- 2 tablespoons of extra virgin olive oil
- ¼ teaspoon cracked black pepper
- ½ teaspoon powdered garlic
- ¾ teaspoon fine sea salt
- ½ teaspoon paprika or use ¼ teaspoon each of sweet and smoked varieties
- ¼ teaspoon of dried thyme leaves alternatively, rosemary or basil may be used
Instructions
- Begin by heating your oven to 425°F. Prepare a baking sheet by covering it with aluminum foil, then fit a wire rack over the top.
- Pat the chicken thighs thoroughly with paper towels to eliminate excess surface moisture.
- Drizzle the olive oil over the thighs and generously coat them with the dry seasonings, salt, and pepper. Work the mixture into the skin by gently rubbing to ensure even coverage.
- Arrange the thighs skin-side up on the wire rack. Roast them without covering for 35–40 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F.
- If the skin hasn’t crisped to your preference, activate the broiler on high and place the tray back in for 2–3 minutes to finish.
Notes
Seasoning Alternative: A commercial chicken seasoning blend (2 to 3 teaspoons) may be substituted. Be mindful of the salt content—sample the seasoning before use and add extra salt if necessary.
Cooking Time Adjustment: Chicken thighs vary in size. The given cooking duration suits 6-ounce pieces. Thicker thighs will require extended roasting time.
Storage Tips: Store any remaining chicken in a sealed container in the refrigerator for up to 4 days. Fully cooled, cooked thighs can also be frozen for up to 4 months.