Ingredients
Scale
- 8 bone-in chicken thighs skin intact
- 2-3 tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp granulated garlic or garlic powder
- 1 1/2 tsp dried italian seasoning or herbes de provence
- 1 1/2 tsp paprika
- 1 tsp lemon pepper or black pepper
- 1 tsp onion powder
- chopped parsley for garnishing
Instructions
- Preheat the oven to 425°F and prepare a rimmed sheet pan with an oven-safe wire rack, spraying it lightly with cooking spray.
- Pat the chicken thighs dry with paper towels. Carefully loosen the skin and rub olive oil over the thighs.
- In a small bowl, combine salt, granulated garlic, Italian seasoning, paprika, lemon pepper (or black pepper), and onion powder. Season the chicken thighs generously under the skin and on all sides with the spice blend.
- Place the chicken on the wire rack with the skin side facing up, ensuring there's space between each piece for air circulation.
- Bake in the preheated oven until the chicken is golden, usually about 25-35 minutes. Check that the juices run clear and the internal temperature reaches 165°F using an instant-read thermometer. You can broil briefly at the end for extra browning if desired.
- Allow the chicken to rest for 5 minutes before serving with your choice of salad, veggies, baked potato, or drizzled with the pan juices.
Notes
For a crispy skin, make sure to pat the chicken dry before seasoning.
If using an air fryer, cook at 400°F for 12 minutes per side and ensure not to overcrowd the basket and flip halfway through.
Letting the chicken rest after baking enhances juiciness.
Nutrition
- Serving Size: 1 thigh
- Calories: 300
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.