Description

Oven Baked Chicken Thighs are a flavorful and juicy chicken recipe perfect for an easy weeknight dinner. The chicken thighs are coated in a savory paste of olive oil, garlic, onion powders, paprika, Italian seasoning, and dried parsley, then baked on a preheated hot pan to lock in moisture and develop crispy skin. Butter is dotted over the thighs during baking to enhance richness and browning. This method yields tender, perfectly cooked chicken thighs with minimal effort.

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
½ teaspoon black pepper
2 pounds chicken thighs (6–8 pieces), patted dry

Finishing

1 tablespoon butter, diced

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Instructions

Prep the Oven and Pan: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet or large rimmed pan with foil and place it in the oven as it heats up, so the pan is very hot when you add the chicken.
Make the Seasoning Paste: In a large bowl, combine the olive oil with garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix until a paste forms.
Season the Chicken: Add the chicken thighs to the bowl with the seasoning paste. Working in batches if necessary, toss and rub the seasoning thoroughly into the skin of each thigh to ensure the flavors adhere well.
Bake the Chicken: Carefully remove the hot baking sheet from the oven and arrange the seasoned chicken thighs on it. Dot each piece with diced butter. Return the pan to the oven and bake for 20 minutes.
Baste and Continue Baking: After 20 minutes, remove the pan and baste the thighs with the juices that have collected. Return to the oven and bake for another 10 minutes. Then baste again and finish baking for an additional 5 to 15 minutes until the internal temperature reaches 165°F (74°C).
Check for Doneness: Use a meat thermometer to ensure the chicken thighs have reached a safe internal temperature of 165°F before serving. Cooking times may vary based on oven and thigh size.

Notes

Dried herbs: You can substitute all Italian seasoning or all dried parsley if you lack either; dried oregano is also a good alternative.
Oil: Olive oil is preferred for flavor, but use any vegetable oil you prefer.
Butter: Optional addition for enhanced flavor, browning, and juiciness; omit if a dairy-free option is needed.
Rub seasoning well into each thigh to ensure it adheres during baking.
If you prefer not to handle raw chicken, you can sprinkle a pre-mixed dry seasoning over the thighs after the second basting to add flavor without rubbing.
Always use a rimmed pan or baking dish to catch juices released during cooking.
Check chicken temperature with a meat thermometer to confirm doneness for food safety.

Nutrition

Serving Size: 1 chicken thigh (approx. 4 oz)
Calories: 280 kcal
Sugar: 0.5 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0.5 g
Protein: 24 g
Cholesterol: 110 mg