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4.5 from 12 votes

Baked Chicken Thighs

Easy Oven Baked Chicken Thighs that are super easy to make, yet loaded with tons of flavor! If you love dark meat, then this recipe is for you! Perfect alongside mashed potatoes, roasted potatoes, or potatoes au gratin
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 6
Calories: 362kcal


  • 6 chicken thighs bone-in, with skin
  • 2 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika smoked or sweet
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste


  • Preheat your oven to 425°F. Line a baking sheet with aluminum foil or parchment paper, for easy cleanup. Set aside.
  • In a small bowl whisk together the Italian seasoning, garlic powder, paprika, salt and pepper.
  • Pat dry the chicken thighs with paper towels. Drizzle the olive oil over the chicken thighs then rub it in using your hands making sure the thighs are evenly coated in oil.
  • Sprinkle the spices liberally over the chicken thighs on both sides. Make sure the chicken thighs are skin side up on the baking sheet.
  • Bake the chicken in the preheat oven for 35 to 40 minutes until the skin is crispy and the chicken is cooked through. The thighs are cooked when an instant-read thermometer inserted in the center of the thigh registers at 165 to 170 F (75 C).


Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.


Serving: 1thigh | Calories: 362kcal | Carbohydrates: 1g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 306mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Calcium: 16mg | Iron: 1.2mg