Description
Make perfectly crispy and juicy baked chicken thighs every time with this simple garlic and smoked paprika dry rub method. This hands-off dinner is ready in under an hour.
Ingredients
- 4 bone-in, skin-on chicken thighs, approximately 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 425°F and set a wire rack inside a large rimmed baking sheet.
- Pat the chicken thighs completely dry with paper towels to ensure the skin crisps effectively during baking.
- Combine the kosher salt, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, and cayenne pepper in a small bowl.
- Rub the olive oil evenly over all sides of the chicken thighs.
- Sprinkle the spice mixture generously over the chicken, pressing it gently to adhere to the meat and skin.
- Arrange the chicken thighs skin-side up on the prepared wire rack, leaving space between each piece for airflow.
- Bake the chicken for 35 to 40 minutes until the skin is golden brown and crispy.
- Test the internal temperature at the thickest part of the thigh to ensure it reaches 165°F without touching the bone.
- Remove the chicken from the oven and let it rest on the rack for 5 minutes to lock in the juices.
- Garnish with the chopped fresh parsley just before serving.
Notes
- Use a wire rack for best crisping results.
- Patting the chicken very dry is key for crispy skin.
- Resting the chicken after baking keeps the meat juicy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American