Oven Roasted Chicken Thighs

This oven-roasted chicken thighs recipe consistently delivers moist and flavorful results. The blend of spices enhances each thigh’s succulence, making them irresistibly delicious. You’ll find yourself wanting to enjoy this dish every week. Follow this recipe to quickly and easily prepare this delightful meal.

When I was growing up, we used to eat chicken thighs a lot. My dad would grill them either plain or with a tasty sauce. My mom used to roast them in the oven. I have to say that although I love my chicken thighs grilled, I’m partial to this recipe.

The spices and herbs give the chicken a unique flavor. Roasting the thighs makes for nice, crispy skin, which keeps the chicken moist, juicy, and delicious.

So yes, this is my go-to recipe for baked chicken thighs. Thankfully, Christopher loves them too and happily eats them alongside me.

This recipe is Whole30 and gluten-free.

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Helpful tips

• If you have kitchen shears, use them to trim the fat and some of the skin off the thighs. It is much easier than trimming them with a knife.
• Use organic chicken thighs that don’t have added hormones or antibiotics. They truly taste better than non-organic.
• Don’t wash chicken because the latest best practice says if you wash it, you can spread bacteria. I just trim the chicken and pat it dry with a paper towel.
• Use your hands to sprinkle the herb and spice mix over the chicken. This is the easiest way to make sure all the pieces are covered.
• Use skinless and boneless thighs if you want to lower your fat intake, but remember to adjust the cooking time to 35 minutes.
• Any leftovers can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

Ingredients and substitutions

• Olive oil – I use extra virgin cold pressed olive oil.
• Chicken thighs – Organic, trimmed and excess fat removed.
• Herbs and spices – I use organic whenever I can get it. Oregano, thyme, tarragon, smoked paprika, garlic powder, onion powder, salt and black pepper. If you don’t have smoked paprika, regular paprika is fine.

How to make oven roasted chicken thighs

Pre-step

Preheat the oven to 375 degrees Fahrenheit and get a large baking dish.

Step one

Gather the ingredients – herbs and spices, olive oil, and chicken. (A)

Step two

Place the herbs and spices in a glass mixing bowl and use a whisk to mix them together. (B)

Step three

Dribble a few tablespoons of oil in the baking dish. Lay the chicken thighs in the baking dish and dribble a little more oil on the chicken. (C)

Step four

Sprinkle the herb mixture evenly on top of the chicken. (D)

Step six

Cover with aluminum foil and bake for 50 minutes. At the 30 minute mark, take the foil off. Use a digital meat thermometer to check the internal temperature. You want it to be 165 degrees Fahrenheit.

Step seven

If you want extra crispy skin, set the oven to broil/high and place the baking dish under the broiler for 2 minutes. Stand there while the chicken broils as you don’t want blackened skin.

Doesn’t that look delicious?

Time to plate one of the oven roasted chicken thighs!

Time for a bite.

Delicious. I hope you enjoyed this oven roasted chicken thighs recipe.

Christopher and I enjoy eating it!  Yum, yum!

Other popular chicken recipes

• Cordon Bleu
• Swiss chicken
• Mustard chicken
• Stir fry chicken
• Lemon chicken
• Air fryer chicken thighs
• Air fryer chicken breasts

And as always, may all your dishes be delish.

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