Juicy Baked Chicken Thighs with Smoked Paprika and Thyme
These juicy baked chicken thighs are seasoned with a flavorful blend of smoked paprika and thyme, resulting in a delightfully crispy skin and tender meat. Perfect for a weeknight meal, they are easy to prepare and require minimal cleanup.
Equipment
- Oven
- Baking Sheet
- Parchment Paper or Foil
- Small Bowl
- Whisk
- Meat Thermometer
- Paper Towels
Ingredients
Main Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
Seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 0.5 teaspoon freshly ground black pepper or to taste
Garnish (Optional)
- unknown unknown Fresh parsley chopped (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin.
Seasoning
- In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
- Pour the seasoning mixture over the dried chicken thighs, ensuring each thigh is evenly coated by rubbing the mixture into the skin and flesh.
Baking
- Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet, ensuring they are not overcrowded.
- Bake for 30-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Resting and Serving
- Remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes to redistribute the juices.
- Garnish with fresh chopped parsley if desired, and serve hot.
Notes
For extra crispiness, you can broil the chicken for the last few minutes, keeping a close eye on it to prevent burning. Serve these chicken thighs with your favorite side dishes, such as roasted vegetables, rice, or a fresh salad.