Description
Juicy and flavorful baked chicken thighs seasoned with a simple, smoky dry rub. Perfectly crispy on the outside and tender on the inside, this easy recipe is great for a quick weeknight dinner or meal prep.
Ingredients
8 bone-in, skin-on chicken thighs (about 2 pounds)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, chili powder, salt, and black pepper to create the dry rub.
Pat the chicken thighs dry with paper towels to ensure the skin crisps up.
Place the chicken thighs in a large bowl or on a rimmed baking sheet.
Drizzle olive oil over the chicken thighs and rub to coat evenly.
Sprinkle the dry rub evenly over the chicken thighs, rubbing it into the skin and meat for full coverage.
Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or a wire rack set over a baking sheet.
Bake in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes