There’s something so comforting about a simple tray of oven baked chicken—crispy on the outside, juicy on the inside, and packed with rich, savory flavor. This recipe is all about ease and reliability. With just a few pantry staples, you can whip up a delicious chicken dinner that works equally well for busy weeknights or casual get-togethers. The combination of garlic, smoked paprika, and olive oil creates a deeply flavorful crust, while the high heat ensures golden, crackly skin every time. Serve it up with your favorite sides for a crowd-pleasing meal that never goes out of style.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Instructions
Preheat your oven to 425°F (220°C) and lightly grease a baking dish or line it with parchment paper for easy cleanup.
In a mixing bowl, drizzle the chicken thighs with olive oil and rub to coat. Sprinkle the garlic powder, smoked paprika, salt, and pepper evenly over each piece, rubbing the seasoning into the skin and under it if you like.
Place the seasoned chicken in the prepared baking dish, skin-side up, making sure the pieces are spaced out so they roast rather than steam.
Bake for 35 to 40 minutes, or until the skin is crisp and a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Once out of the oven, let the chicken rest for 5 minutes before serving to allow the juices to settle.
Notes
If you have time, marinate the chicken in olive oil, garlic powder, paprika, and salt for a few hours—or overnight in the fridge. This deepens the flavor and makes the chicken even juicier.
While bone-in thighs provide the best flavor and texture, you can substitute boneless thighs or even drumsticks or breasts. Just adjust the cooking time as needed—boneless cuts will cook a bit faster.
Want extra crispy skin? Broil the chicken for the last 2–3 minutes of cooking, keeping a close eye to prevent burning.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and are great for salads, wraps, or sandwiches.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, absolutely. Boneless thighs will work well, but they’ll cook a bit faster—check for doneness around the 25-minute mark. Just be careful not to overcook them.
How do I know the chicken is done without a thermometer?
If you don’t have a thermometer, pierce the thickest part of a thigh with a knife. The juices should run clear, not pink. The meat should also be opaque and pull away from the bone easily.
Can I make this recipe ahead of time?
You can prep and season the chicken up to a day in advance, then keep it covered in the fridge until ready to bake. It’s a great make-ahead option for busy nights.
What sides go well with baked chicken?
This chicken pairs beautifully with just about anything—think roasted vegetables, mashed potatoes, rice pilaf, or a crisp green salad. For a cozy dinner, add a side of cornbread or garlic butter rolls.
How do I store and reheat leftovers?
Store leftovers in the fridge in an airtight container. To reheat, place the chicken on a baking sheet and warm in a 350°F oven for 10–15 minutes until heated through. This helps maintain the crisp skin better than microwaving.
This no-fuss oven baked chicken is a go-to recipe you’ll come back to again and again. Whether you’re feeding your family or hosting friends, it delivers classic comfort with minimal effort.
PrintOven Baked Chicken
There’s something so comforting about a simple tray of oven baked chicken—crispy on the outside, juicy on the inside, and packed with rich, savory flavor. This recipe is all about ease and reliability. With just a few pantry staples, you can whip up a delicious chicken dinner that works equally well for busy weeknights or casual get-togethers. The combination of garlic, smoked paprika, and olive oil creates a deeply flavorful crust, while the high heat ensures golden, crackly skin every time. Serve it up with your favorite sides for a crowd-pleasing meal that never goes out of style.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Instructions
Preheat your oven to 425°F (220°C) and lightly grease a baking dish or line it with parchment paper for easy cleanup.
In a mixing bowl, drizzle the chicken thighs with olive oil and rub to coat. Sprinkle the garlic powder, smoked paprika, salt, and pepper evenly over each piece, rubbing the seasoning into the skin and under it if you like.
Place the seasoned chicken in the prepared baking dish, skin-side up, making sure the pieces are spaced out so they roast rather than steam.
Bake for 35 to 40 minutes, or until the skin is crisp and a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Once out of the oven, let the chicken rest for 5 minutes before serving to allow the juices to settle.
Notes
If you have time, marinate the chicken in olive oil, garlic powder, paprika, and salt for a few hours—or overnight in the fridge. This deepens the flavor and makes the chicken even juicier.
While bone-in thighs provide the best flavor and texture, you can substitute boneless thighs or even drumsticks or breasts. Just adjust the cooking time as needed—boneless cuts will cook a bit faster.
Want extra crispy skin? Broil the chicken for the last 2–3 minutes of cooking, keeping a close eye to prevent burning.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and are great for salads, wraps, or sandwiches.