Oven Roasted Chicken Thighs

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This recipe for oven roasted chicken thighs always comes out moist and its blend of spices lends delicious flavor to each succulent thigh! They are so good you are going to want them every week. Learn how to make this quick and easy meal.

Close up of the oven roasted thighs on a deep plate with a potato half and peppers and onionsPin

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 combination of the spices and herbs together give the chicken unique flavor. Roasting the thighs makes for nice crispy skin, which keeps the chicken moist and delicious.

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

I’ve always been vocal about my preference for thigh meat over breast meat because of how moist dark meat can get. What’s your favorite cut of chicken? Leave me a comment as I’d love to know.

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.

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 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.

Oregano, thyme, tarragon, paprika, garlic powder, onion powder and chicken thighs on a tablePin

Step two

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

The herbs and spices mixed together in a glass bowl with chicken thighs in the backgroundPin

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.

Chicken thighs in a baking dish with olive oil on top with the bowl of mixed herbs in the backgroundPin

Step four

Sprinkle the herb mixture evenly on top of the chicken.

Spices and herbs sprinkled on the chicken in a baking dishPin

Step six

Cover with foil and bake for 50 minutes. At the 30 minute mark, take the foil off.

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.

Roasted chicken thighs in a baking dish fresh out of the ovenPin

Doesn’t that look delicious?

Time to plate one of the oven roasted chicken thighs!

One of the chicken thighs plated with a potato and vegetablesPin

Time for a bite.

A bite of chicken thigh on a fork held over the dishPin

And the overhead shot.

Overhead view of the of a chicken thigh on a plate with veggies and the baking dish off to the sidePin

I hope you enjoyed this oven roasted chicken thighs recipe.

Christopher and I enjoy eating it!  Yum, yum!

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Square photo of the chicken thighs on a plate with vegetables and a potatoPin

Oven Roasted Chicken Thighs

This incredibly easy chicken thigh dish is so delicious you will think you spent more time preparing it.
5 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: Poultry
Keyword: baked chicken thighs, how to cook chicken thighs, oven roasted chicken thighs
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 199kcal

Ingredients

  • 8 chicken thighs (or as many thighs that comes in a package) (organic and trimmed of excess fat and skin)
  • 4 tablespoons olive oil (approximate – eyeball it)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • In a small mixing bowl add all the herbs and spices and mix it together with a whisk.
    1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried tarragon, 1/2 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon pepper
  • Dribble a few tablespoons olive oil in the bottom of a medium baking pan.
    4 tablespoons olive oil
  • Place the chicken thighs on top of the oil.
    8 chicken thighs
  • Sprinkle the herb mixture on top of the chicken.
  • Dribble a few more tablespoons of oil on top of the chicken.
  • Place baking pan in the oven and bake for 50 minutes.
  • If you like super crispy skin then adjust oven rack, set boiler to high and broil for 2 minutes. It's important to stand at the oven so the skin doesn't blacken.
  • Serve
  • Smile
  • Enjoy
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Notes

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.

Nutrition

Serving: 1thigh | Calories: 199kcal | Carbohydrates: 1g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 174mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Calcium: 14mg | Iron: 1mg
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12 Comments

  1. Great minds think alike — I’m making chicken thighs tonight! This looks great though – wish I’d seen your recipe before I pulled mine together…

    1. Aww thanks Lisa. And yes, great minds do think alike. I had chicken thighs tonight too. Though mine were cordon bleu!

  2. This looks amazing! I love the spice combination. Paprika has become one of my favorite things!

    1. Kim, I feel the same way about paprika. I started using it just recently because of an incident when I was a child. Let’s just say I thought it was candy like. ๐Ÿ™‚

  3. I love chicken thighs though am standing over a stove cooking them -making things harder than I should- but next time am trying this easy peasy and oh-so-tasty method of enjoying them!

  4. I really like chicken thighs, too! They’re always less dry than white meat. This recipe sounds really like it would be “easy-peasy”! Thanks so much!