I’m excited to share this recipe for juicy, flavour-packed chicken thighs that are cooked in the oven—simple, satisfying, and perfect for any night.
Why You’ll Love This Recipe
I love this recipe because it delivers tender, juicy meat with a beautifully crisp skin, using just pantry-friendly spices and olive oil. It works whether I’m cooking for a laid-back weeknight dinner or treating family and friends. The seasoning paste creates a savoury crust and the basting ensures the chicken stays moist throughout. It’s straightforward enough for a beginner but still yields results you’ll feel proud of.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground paprika
1 teaspoon Italian seasoning
1 teaspoon dried parsley
2 teaspoons salt
½ teaspoon black pepper
2 pounds chicken thighs (6–8 pieces), patted dry
1 tablespoon butter, diced
Directions
Preheat your oven to 400 °F (200 °C). Line a rimmed baking sheet or large pan with aluminium foil and place it in the oven as it heats up.
In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix until you form a paste.
Add the chicken thighs to the bowl and toss to coat, making sure each piece is evenly covered with the seasoning paste.
Carefully remove the hot pan from the oven and place the seasoned chicken thighs skin-side up onto the pan. Dot each piece with the small diced bits of butter.
Bake for 20 minutes.
After 20 minutes, baste the chicken with the juices that have accumulated in the pan, then return it to the oven and bake for another 10 minutes.
Baste again, then continue baking until the internal temperature reaches 165 °F (74 °C), about another 5–15 minutes depending on your oven and the size of thighs. For extra crispiness, broil for 1-2 minutes, watching closely to prevent burning.
Servings and Timing
Servings: 6 servings
Prep Time: ~10 minutes
Cook Time: ~35 minutes
Total Time: ~45 minutes
Variations
Boneless, skinless thighs: Use them for a quicker cooking time (around 25 minutes) though they may not be quite as juicy as bone-in thighs.
Herb substitutes: If I don’t have Italian seasoning or dried parsley, I can use dried oregano or a mix of dried basil, thyme, and rosemary.
Spicy kick: I can add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for some heat.
Storage/Reheating
Storage: I store any leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.
Reheating: To maintain crispiness, I reheat the chicken in a pre-heated oven at 350 °F (175 °C) for 10-15 minutes. I place the chicken on a wire rack over a baking sheet while reheating to help retain the crisp skin.
FAQs
How do I make sure the chicken skin gets crispy?
I make sure to pat the chicken dry before seasoning, use a pre-heated pan so the skin hits a hot surface, and if I want extra crispiness I finish under the broiler for 1–2 minutes.
Can I use boneless, skinless chicken thighs?
Yes — boneless, skinless thighs can be used. They will cook faster (about 25 minutes) but may be less juicy compared to bone-in thighs.
What should I do if I don’t have Italian seasoning?
If I don’t have Italian seasoning, I substitute it with dried oregano, or a mixture of dried basil, thyme, and rosemary to get a similar herb-blend flavour.
Is it necessary to use butter?
Butter adds flavour and helps with browning. However, if I’m looking for a dairy-free version I can omit it and still have a good result.
How can I tell when the chicken is fully cooked?
I use a meat thermometer and check that the internal temperature of the thighs has reached 165 °F (74 °C).
Conclusion
This oven-baked chicken thighs recipe is one of my go-to meals: simple, reliable, flavourful, and satisfying. With a few basic ingredients and easy steps, I can have a dish that looks and tastes great. I encourage experimenting with herb and spice variations to make it your own.
Juicy, flavour‑packed oven‑baked chicken thighs with crisp skin and a savoury spice paste—easy enough for weeknight dinners and impressive enough for guests.
Ingredients
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground paprika
1 teaspoon Italian seasoning
1 teaspoon dried parsley
2 teaspoons salt
½ teaspoon black pepper
2 pounds chicken thighs (6–8 pieces), patted dry
1 tablespoon butter, diced
Instructions
Preheat the oven to 400 °F (200 °C). Line a rimmed baking sheet or large oven‑safe pan with aluminium foil and place it in the oven while it pre‑heats.
In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper to form a seasoning paste.
Add the chicken thighs to the bowl and toss to coat, ensuring each piece is evenly covered in the paste.
Carefully remove the hot baking sheet from the oven and place the seasoned chicken thighs skin‑side up on it. Dot each thigh with small pieces of the diced butter.
Bake for 20 minutes.
After 20 minutes, baste the chicken with the juices accumulated in the pan, then return it to the oven and bake for another 10 minutes.
Baste again and continue baking until the internal temperature of the thighs reaches 165 °F (74 °C), about another 5–15 minutes depending on the size of the pieces. For extra crispiness, broil for 1‑2 minutes at the end—watch carefully so it doesn’t burn.
Notes
If you’re using boneless, skinless thighs, cook for about 25 minutes total—less time since they’re smaller.
If you don’t have Italian seasoning or dried parsley, you can substitute dried oregano or a mix of dried basil and thyme.
For a spicy kick, stir in a pinch of cayenne pepper or red pepper flakes into the seasoning paste.
Patting the chicken dry before seasoning helps the skin crisp rather than steaming. :contentReference[oaicite:0]{index=0}
Using a pre‑heated hot pan or sheet helps the skin begin crisping right away. :contentReference[oaicite:1]{index=1}
