Description
Oven Baked Chicken Thighs are a flavorful and juicy main dish, perfectly seasoned with a blend of garlic, onion, paprika, and Italian herbs. This easy-to-make recipe delivers tender chicken with a crispy exterior, ideal for a quick weeknight dinner or a satisfying meal any day of the week.
Ingredients
Scale
Chicken and Seasoning
- 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
- 1/2 teaspoon black pepper
- 2 pounds chicken thighs (6-8 pieces, patted dry)
- 1 tablespoon butter (diced)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with aluminum foil for easy cleanup and to prevent sticking.
- Prepare Seasoning Paste: In a mixing bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix thoroughly to create a thick, well-blended paste.
- Coat Chicken: Evenly coat each chicken thigh with the seasoning paste, ensuring every piece is well covered to infuse flavor during baking.
- Arrange and Butter: Place the seasoned chicken thighs on the prepared baking sheet. Dot the tops of the thighs with diced butter to help baste and add richness during cooking.
- Bake First Stage: Bake the chicken thighs in the preheated oven for 20 minutes to start cooking and develop initial browning.
- Baste and Bake Final Stage: Remove the pan, baste the chicken with pan juices to keep it moist, then return to the oven and bake an additional 15 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
Notes
- Pat chicken thighs dry before seasoning for better crispiness.
- Use a meat thermometer to check for doneness to avoid undercooking or drying out the chicken.
- The butter dotting adds flavor and helps keep the chicken moist.
- You can swap Italian seasoning with dried oregano and basil if preferred.
- For extra crispness, broil for 2-3 minutes at the end, watching carefully to prevent burning.
