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Oven Baked Chicken Thighs

Oven baked chicken thighs with crackly, lacquered skin and juicy meat—bone-in, skin-on, and seasoned all over including under the skin. Baked on a wire rack at 425F for deep browning and crispy texture, then rested and served with parsley and lemon.
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Prep Time 10 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs for a similar bake time.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Serving
  • 1 fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and season
  1. Preheat oven to 425F, then pat chicken thighs completely dry with paper towels. This is key for crispy skin.
  2. Brush both sides of the chicken with olive oil. Make sure the surface looks lightly coated.
  3. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper, then rub all over the chicken including under the skin. Press gently so the coating sticks.
Bake
  1. Place chicken skin-side up on a wire rack set inside a rimmed baking sheet. Keep the thighs spaced so hot air can circulate.
  2. Bake for 35-40 minutes at 425F until the skin is deeply golden and crispy and the internal temperature reaches 165F. If needed, continue baking in 3-5 minute increments to fully crisp.
Rest and serve
  1. Rest chicken for 5 minutes before serving with fresh parsley and lemon wedges. Let the juices settle so the interior stays juicy.

Notes

Pro tip: drying the thighs thoroughly before oiling is what helps the skin turn crackly instead of steamed. Store leftovers in the fridge up to 3 days in an airtight container; reheat at 375F until warmed through and the skin re-crispens. Freezing is yes—freeze cooled chicken up to 3 months and thaw in the fridge before reheating. For a gluten-free option, keep all seasonings as-is (they’re naturally gluten-free), and double-check labels on your Italian seasoning.