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Easy Baked Chicken Thighs

Crispy-skinned, oven-baked chicken thighs seasoned simply for an easy weeknight meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 2 pounds chicken thighs (bone-in, skin-on)
  • 2-3 tablespoons olive oil
  • salt to taste
  • black pepper to taste
  • 1/2 teaspoon smoked paprika or more to taste

Instructions

  • Preheat the oven to 400°F (205°C) and position a rack in the middle. Line a rimmed baking sheet with foil.
  • Pat the chicken thighs dry with paper towels to remove excess moisture.
  • Place the thighs skin-side up on the prepared baking sheet and drizzle or brush with 2–3 tablespoons olive oil, coating both sides.
  • Season both sides generously with salt and pepper, then sprinkle the skin with 1/2 teaspoon smoked paprika and rub it gently into the skin.
  • Bake uncovered, skin-side up, for 35–40 minutes or until the internal temperature reaches about 175°F (79°C) and juices run clear.
  • Optional: if you want extra-crispy skin, broil for 1–3 minutes at the end, watching closely to avoid burning.
  • Remove from the oven and let the thighs rest 5–10 minutes before serving to allow juices to redistribute.

Equipment

  • Rimmed Baking Sheet
  • Aluminum Foil
  • Paper Towels
  • instant-read meat thermometer

Notes

  • 2 pounds of thighs serves about 4–6 depending on portions.
  • Check small thighs after 25–30 minutes and very large thighs up to 45 minutes.
  • Chicken thighs are tender at an internal temperature of 175°F; use an instant-read thermometer for accuracy.
  • Adjust smoked paprika amount to taste.
  • Broiling is optional for crispier skin.