1-Getting started with baked chicken thighs is simple and rewarding. Begin by preheating your oven to 425°F (220°C) to achieve that crispy skin we’re aiming for. This higher temperature, compared to the original 400°F, helps lock in juices and enhance flavor, making it a go-to method for busy parents and food enthusiasts alike.

2-Next, line a rimmed baking pan with foil and place a baking rack on top to allow fat to drip away, promoting even cooking. Pat the 6-ounce bone-in, skin-on chicken thighs dry with paper towels, then drizzle them with about 1 tablespoon of olive oil and season generously with the spice mixture 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried herbs.

3-Take a moment to rub the oil and seasoning into the skin for maximum flavor absorption. Arrange the thighs skin-side up on the rack and bake uncovered for 35 to 40 minutes, or until the internal temperature hits 165°F (74°C). For extra crispy skin, broil on high for 2 to 3 minutes at the end. Always use a meat thermometer to check doneness, as this tip ensures juicy results every time. For a twist, pair this with a grilled chicken salad recipe from our site to create a full meal.