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Chicken thighs recipe

Preheat oven to 425°F (220°C). Pat 2 lb (900 g) bone-in or boneless chicken thighs dry. In a bowl, mix 2 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp dried oregano (or Italian seasoning). Toss chicken with the seasoning. Arrange skin-side up on a shee

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  1. Easy Chicken Thighs Recipe (Oven-Baked)

    Preheat oven to 425°F (220°C). Pat 2 lb (900 g) bone-in or boneless chicken thighs dry. In a bowl, mix 2 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp dried oregano (or Italian seasoning). Toss chicken with the seasoning. Arrange skin-side up on a sheet pan (use foil for easier cleanup). Roast 25–35 minutes (boneless: ~25–28; bone-in: ~30–35) until the thickest part reaches 165°F (74°C). For extra browning, broil 1–2 minutes at the end. Rest 5 minutes, then serve with lemon wedges, roasted vegetables, or a simple salad.

  2. Optional Variations

    Crispier skin: start on a preheated pan and pat skin very dry. Sticky glaze: brush with honey-mustard or BBQ during the last 10 minutes. Mediterranean: add chopped rosemary and lemon zest; finish with chopped parsley. Spicy: add 1/2–1 tsp cayenne or chili flakes.

  3. Professional-care note (Food safety)

    For best safety and texture, cook chicken thighs to an internal temperature of 165°F (74°C) and avoid partially cooking then refrigerating without fully reheating later. If you have immune-compromising conditions, consider extra caution with food handling and thorough cooking.

FAQ

Can I use boneless thighs?

Yes—reduce bake time to about 25–28 minutes at 425°F (220°C), and check for 165°F (74°C).

What’s the best way to keep them juicy?

Dry the surface well, don’t overcrowd the pan, and rest 5 minutes after roasting.

How do I store and reheat leftovers?

Cool quickly, refrigerate up to 3–4 days, and reheat to 165°F (74°C) (oven or skillet works well).

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