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Oven Baked Chicken Thighs

Oven baked chicken thighs with crackly, lacquered skin and a juicy interior—baked skin-side up on a wire rack at 425°F. A simple seasoning rub with garlic powder, smoked paprika, and Italian seasoning keeps the flavor front and center.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 5 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat oven to 425°F, then pat bone-in skin-on chicken thighs completely dry with paper towels to help the skin crisp.
  2. Brush both sides of the chicken with olive oil.
  3. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper, then rub all over the chicken including under the skin.
Bake
  1. Place chicken skin-side up on a wire rack set inside a rimmed baking sheet so air can circulate around the thighs.
  2. Bake for 35-40 minutes at 425°F until the skin is deeply golden and crispy and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes before serving so the juices settle.
  2. Serve with fresh parsley and lemon wedges.

Notes

For extra crisp skin, keep the thighs dry right before seasoning and use a wire rack so fat can render away from the meat. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat at 400°F until hot and the skin re-crackles. Not freezer-friendly for best texture. If you want a lower-sodium option, use reduced-salt seasoning or cut the added salt to 1/4 tsp while keeping the spices the same.