Hey y'all! If you're after a weeknight winner that’s guaranteed to be tasty and totally fuss-free, this Quick & Easy 30-Min Oven Baked Chicken Thighs recipe is about to become your new go-to. With juicy, tender Chicken and a mouthwatering golden crust, it’s perfect for family dinners, entertaining, or meal prepping for the week. Minimal prep, a handful of pantry spices, and only 30 minutes in the oven—what’s not to love? Let’s get cooking!
Why You'll Love This Recipe
- Ready in just 30 minutes—perfect for busy weeknights.
- Packed with juicy, tender meat and crispy, flavorful skin.
- Uses simple pantry spices you likely already have.
- Easy clean-up: only one pan required!
- Versatile enough for family dinners, meal prep, or casual entertaining.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 ½ tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
Directions
Prep the Oven and Pan
- Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easier cleanup.
Season the Chicken
- Pat chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Rub olive oil all over the chicken, then sprinkle the spice blend generously on both sides, pressing to adhere.
Bake
- Arrange the thighs skin-side up on the prepared baking sheet, making sure they aren’t crowded. Bake for 27-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
Rest and Serve
- Let the chicken rest for 5 minutes before serving to keep it juicy.
Notes
- For even crispier skin, broil the chicken for the last 2 minutes of baking—just watch closely!
- Use a meat thermometer to ensure perfectly cooked, juicy chicken every time.
- Patting the chicken dry is key to browning the skin nicely.
Variations
- Spicy Cajun: Swap in Cajun seasoning for extra heat.
- Lemon Herb: Add 1 tablespoon lemon zest and swap thyme for rosemary.
- Honey Garlic: Drizzle with 2 tablespoons honey and 2 cloves minced garlic before baking.
Required Equipment
- Baking sheet
- Aluminum foil or parchment paper
- Small mixing bowl
- Paper towels
- Meat thermometer (recommended)
Storage Instructions
- Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days.
- To reheat, bake in a 350°F (175°C) oven for 10-12 minutes, or until warmed through.
- For longer storage, freeze cooked chicken in a freezer-safe bag for up to 3 months.
Suggested Pairings & Serving Recommendations
- Serve with roasted potatoes, steamed green beans, or a simple side salad.
- They’re also delicious tucked into wraps with fresh veggies or over a bed of fluffy rice.
- For a comforting vibe, pair with creamy mashed potatoes and gravy.
Pro Tips for the Best Chicken Thighs
- Let chicken come to room temperature for 15 minutes before roasting for more even cooking.
- Don’t overcrowd the pan—spaced-out thighs mean extra crispy skin!
- Rest the chicken after baking to lock in juices.
FAQ
Can I use boneless chicken thighs?
Yes! Reduce the baking time to 20-23 minutes, as boneless thighs cook faster.
What if I don’t have smoked paprika?
You can substitute regular paprika, chili powder, or a pinch of cayenne for a different flavor profile.
How do I know when the chicken is fully cooked?
Use a meat thermometer—the internal temperature should be 165°F (74°C) at the thickest part, without touching the bone.
Prep Time: 5 minutes | Cook Time: 27-30 minutes | Total Time: 32-35 minutes
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 ½ tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
Instructions
-
1Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easier cleanup.
-
2Pat chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Rub olive oil all over the chicken, then sprinkle the spice blend generously on both sides, pressing to adhere.
-
3Arrange the thighs skin-side up on the prepared baking sheet, making sure they aren’t crowded. Bake for 27-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
-
4Let the chicken rest for 5 minutes before serving to keep it juicy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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