Baked Chicken Thighs

Easy and family friendly, baked chicken thighs are crispy on the outside and juicy and flavorful on the inside. Simple to make in the oven for dinner any night of the week!

Prep Time: 10

Cook Time: 35

Rest Time: 5

Total Time: 50

Servings:

Ingredients

2 pounds chicken thighs (about 5-6)
1 teaspoon Kosher salt , or 3/4 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper , plus more to taste
1 ½ Tablespoons olive oil

Instructions

Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top for crispier skin, if desired. If you have extra time, you can brine the chicken (see notes below).
Trim any excess fat on the thighs and pat dry with a paper towel.
In a small bowl, whisk together the salt, garlic powder, Italian seasoning, paprika, and pepper. Rub olive oil over both sides of the chicken. Sprinkle evenly with the salt mixture until well coated. Place on the baking sheet
Bake 35 minutes, or until a digital thermometer 165°F in the center. Broil the final 1 to 2 minutes for a crispier, darker skin, if desired.
Let rest 5 minutes before slicing to allow the juices to absorb. Do not skip this step or your chicken will not be as juicy. Serve while warm.

Notes

Brining chicken: To make your chicken even juicier, try soaking it in a brine before cooking. I love to do this when I have extra time. Simply fill a large bowl with lukewarm water (not hot) with 3 to 4 Tablespoons Kosher salt. Add the chicken and let sit 15 to 20 minutes. Rinse with water and pat dry.

Rest: The chicken needs to rest 5 minutes before slicing, or it will lose all of its juices and could end up tasting dry. Do not skip this step!

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

Freeze: Slice the chicken before placing in an airtight container in the freezer up to 3 months. When ready to eat, thaw the chicken in the fridge overnight. Reheat in the microwave or the oven at 200°F for 10 minutes, or until warm.

Nutrition