Crispy Oven Baked Chicken Thighs

Ingredients

• 2 tsp Paprika (sweet or smoked, depending on preference)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt (kosher or table salt)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 6 large Chicken Thighs (skin on, bone in; about 2.5‑3 lb total)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 1 spray Cooking Spray (to grease the pan)

Instructions

1. Preheat Oven

   Set the oven to 450°F (232°C) and let it preheat while you prepare the chicken.

   Time: PT10M

   Temperature: 450°F

2. Make the Rub

   In a mixing bowl combine paprika, dried oregano, dried basil, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed.

   Time: PT5M

3. Trim Excess Skin/Fat

   Using kitchen shears or a sharp knife, trim any large pieces of excess skin or visible fat from the chicken thighs.

   Time: PT5M

4. Grease the Pan

   Lightly spray the 9x13 baking pan with cooking spray (or brush with a thin layer of oil).

   Time: PT2M

5. Arrange Chicken and Add Oil

   Place the trimmed thighs skin‑side up in the pan. Drizzle 2 tbsp olive oil over the tops and rub it in so each piece is lightly coated.

   Time: PT3M

6. Season the Chicken

   Evenly sprinkle the prepared rub over the skin of each thigh. Pat gently to help it stick.

   Time: PT2M

7. Roast

   Transfer the pan to the oven and roast for 35‑40 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C). For darker meat you can let it reach 172‑175°F (78‑80°C).

   Time: PT40M

   Temperature: 450°F

8. Baste

   Remove the pan, use a clean brush to baste the thighs with the pan juices.

   Time: PT2M

9. Broil for Final Crisp

   Switch the oven to the broiler setting and place the pan back in the top third of the oven for about 2 minutes, watching closely until the skin is deeply golden and crisp.

   Time: PT2M

   Temperature: Broil

10. Garnish and Serve

    Remove from oven, sprinkle chopped fresh parsley over the thighs, let rest 3‑4 minutes, then serve.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

1 g

Fat

18 g

Fiber

0 g