Easy Baked Chicken Thighs
Crispy oven-baked bone-in, skin-on chicken thighs seasoned simply with olive oil, salt, pepper, and smoked paprika.
Servings: 6 servings
Ingredients
Ingredients
- 2 poundschicken thighs bone-in skin on
- 2-3 tablespoonsolive oil
- Salt & pepperto taste
- 1/2 teaspoonsmoked paprikaor more to taste
Instructions
Instructions
- Preheat the oven to 400°F and place the oven rack in the middle position. Line a baking sheet with foil for easy clean-up.
- Pat the 2 pounds chicken thighs dry with paper towels.
- Drizzle 2–3 tablespoons olive oil over the chicken and rub so each piece is coated on both sides.
- Season both sides of the chicken with salt and pepper to taste.
- Sprinkle 1/2 teaspoon smoked paprika evenly over the skin side and gently rub it into the skin.
- Arrange the thighs skin-side up on the prepared baking sheet, leaving a little space between pieces.
- Bake uncovered for 35–40 minutes, until cooked through (juices run clear and an instant-read thermometer inserted into the thickest part reads 165°F / 74°C).
- Optional: to further crisp the skin, switch the oven to broil and broil for 1–3 minutes, watching closely so the skin does not burn.
- Remove from the oven and let the chicken rest 5–10 minutes before serving.
Equipment
- Instant Read Meat Thermometer
Notes
2 pounds of chicken thighs serves 4-6 depending on how much people eat/what you serve them with. Cook as many as you need.
If chicken thighs are on the small side, test doneness after 25-30 minutes. Go up to 45 minutes before testing doneness if the chicken thighs arevery large. Chicken thighs become tender with an internal temperature of 175F, so it’s always best to use an instant read thermometer to take the guesswork out.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
If chicken thighs are on the small side, test doneness after 25-30 minutes. Go up to 45 minutes before testing doneness if the chicken thighs arevery large. Chicken thighs become tender with an internal temperature of 175F, so it’s always best to use an instant read thermometer to take the guesswork out.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.