Crispy Baked Chicken Thighs
Enjoy juicy chicken thighs with crispy skin, seasoned with herbs and lemon zest, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 2 lb; organic recommended)
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt (Diamond Crystal recommended)
- 1/2 tsp freshly ground black pepper
- 2 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 2 tsp dried thyme (or 1 tbsp fresh)
- 4 cloves garlic (minced)
- 1/2 tsp smoked paprika (optional)
- 1 piece zest of 1 lemon (substitute orange zest for a twist)
- 1 tbsp melted butter (salted butter recommended)
Instructions
Preparation
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper for easier cleanup.
- Pat each chicken thigh dry with paper towels.
- In a bowl, whisk together olive oil, melted butter, salt, pepper, rosemary, thyme, smoked paprika, lemon zest, and garlic.
- Brush or massage the garlic-herb mix all over the thighs.
Cooking
- Arrange thighs skin-side up on the sheet and roast for 35–40 minutes until skin is golden and internal temperature reaches 165°F.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Make sure to pat the chicken thighs dry; this will help the skin get crispy. Don’t skip the resting time after baking. It keeps the chicken juicy. Feel free to mix up the herbs; use your favorites for a personal touch.