clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
8 bone-in, skin-on chicken thighs (approximately 3-3.5 pounds)
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon dried oregano
Fresh lemon wedges (for serving)
Fresh parsley, chopped (for garnish)
Remove chicken from refrigerator 30 minutes before cooking. Pat completely dry with paper towels.
Preheat oven to 425°F (220°C). Line a baking sheet with foil.
Mix all seasonings (salt, pepper, garlic powder, onion powder, paprika, thyme, oregano) in a small bowl.
Drizzle olive oil over chicken and rub all over. Sprinkle seasoning blend generously on all sides.
Arrange chicken thighs on baking sheet skin-side up, leaving space between each piece.
Roast at 425°F for 25 minutes without opening the oven door.
Increase oven temperature to 450°F and continue cooking for 15-20 minutes.
Check internal temperature reaches 175°F in the thickest part (avoid touching bone).
Remove from oven and rest for 5-8 minutes.
Squeeze fresh lemon juice over chicken, garnish with parsley, and serve immediately.
Notes
For crispier skin: Pat chicken dry thoroughly and consider air-drying uncovered in the fridge for 4-8 hours.Boneless option: Use boneless, skinless thighs and reduce cooking time to 25-35 minutes total.Storage: Refrigerate in airtight container for 3-4 days or freeze up to 3 months.Reheating: Best in oven at 350°F for 15-20 minutes to maintain texture.Customization: Add cayenne for heat or swap herbs to match your preferred cuisine.
Author: Emy Hayer 10 minutes 45 minutes Main Dish, Dinner Roasting, Baking American Gluten Free
