Easy Baked Chicken Thighs Recipe – a simple and flavorful option for a quick dinner or meal prep. This oven-baked chicken recipe delivers juicy meat with crispy skin, using bone-in chicken thighs seasoned with smoked paprika and olive oil. Perfect for busy weeknights, this recipe is budget-friendly, beginner-friendly, and ideal for pairing with your favorite sides. Whether you’re meal prepping or feeding the family, this dish is a go-to choice for protein-packed meals with minimal effort.

Ingredients

2 pounds chicken thighs (bone-in, skin-on)
2–3 tablespoons olive oil
Salt and pepper, to taste
1/2 teaspoon smoked paprika (or more, to taste)

Instructions

Prepare the Chicken

Preheat your oven to 400°F (200°C) and adjust the rack to the middle position. Line a baking sheet with aluminum foil for easy clean-up.
Pat the chicken thighs dry with paper towels to ensure a crispy texture.

Season the Chicken

Arrange the chicken thighs on the prepared baking sheet. Drizzle olive oil over both sides, coating evenly.
Generously season the thighs with salt and pepper on both sides. Sprinkle the smoked paprika over the skin, then gently rub it in to distribute the seasoning evenly.

Bake and Rest

Place the chicken thighs in the oven, skin side up, and bake uncovered for 35–40 minutes, or until the internal temperature reaches 165°F (74°C). Optionally, broil the chicken for an additional 2–3 minutes to crisp up the skin.
Remove the chicken from the oven and let it rest for 5–10 minutes before serving to retain the juices and tenderness.

Why You’ll Love This Recipe

Effortless Preparation: Minimal ingredients and straightforward steps make this recipe perfect for busy weeknights.
Juicy and Flavorful: Bone-in, skin-on chicken thighs bake up tender with crispy, golden skin.
Versatile: Pairs well with a variety of sides like roasted vegetables, mashed potatoes, or rice.
Family-Friendly: A crowd-pleaser that suits all palates and occasions.

Tips

Dry the Chicken: Patting the chicken dry is key for achieving crispy skin.
Use a Meat Thermometer: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe and juicy results.
Broil for Crispiness: For extra crispy skin, broil the chicken for a few minutes at the end of baking.
Season Generously: Don’t skimp on salt and pepper for maximum flavor.

Variations and Substitutions

Spices: Add garlic powder, onion powder, or Italian seasoning for extra flavor.
Herbs: Sprinkle fresh herbs like thyme, rosemary, or parsley before serving for a fresh twist.
Oil Options: Substitute olive oil with avocado oil or melted butter for different flavor profiles.
Boneless Thighs: Adjust cooking time slightly if using boneless, skinless thighs.

FAQs

Q: Can I use chicken drumsticks or breasts instead of thighs?
A: Yes, but adjust the cooking time to account for the size and type of chicken cut. Breasts may require less time, while drumsticks will be similar to thighs.

Q: How do I know the chicken is done?
A: Use a meat thermometer to check the internal temperature. It should read 165°F (74°C).

Q: Can I marinate the chicken beforehand?
A: Absolutely. A simple marinade with olive oil, lemon juice, and herbs can add extra flavor.

Q: How should leftovers be stored?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

Serving and Suggestions

Pair with roasted vegetables, a side salad, or creamy mashed potatoes for a complete meal.
Serve with a tangy dipping sauce or gravy for extra flavor.
Make it a low-carb meal by pairing with cauliflower rice or steamed greens.
Complement with crusty bread or garlic knots for a satisfying dinner.