OAK & BARREL RECIPES

Crispy Oven-Roasted Chicken Thighs

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tsp olive oil
  • ¾ tsp kosher salt
  • ¾ tsp garlic powder
  • ¾ tsp smoked paprika
  • ¼ tsp onion powder
  • ¼ tsp black pepper

Instructions

  1. Preheat the oven: Preheat oven to 425°F.
  2. Prepare the chicken: Pat the chicken thighs very dry with paper towels. This helps the skin get crispy.
  3. Season: Rub the thighs with olive oil. Combine the salt, garlic powder, smoked paprika, onion powder and black pepper, then season the chicken all over.
  4. Arrange: Place the chicken thighs skin-side up in a baking dish or on a rimmed baking sheet. Leave a little space between them so the skin can crisp.
  5. Roast: Roast for 35–45 minutes, until the skin is browned and crispy. Chicken is safe at 165°F, but bone-in thighs are especially tender when cooked to around 175–185°F.
  6. Rest: Let the chicken rest for 5 minutes before serving.