Ingredients
Equipment
Method
- Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Add the olive oil and spices. Use your hands to coat the chicken.
- Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish. If theres some residual oil and spice mixture in the bowl, brush it on the chicken pieces.
- Bake uncovered without turning until the thighs are cooked through, the juices run clear, and an instant-read thermometer inserted into the center of the largest thigh reaches at least 165°F. In my oven, this takes about 30 minutes, but if your chicken thighs are small or your oven runs hot, they might be ready faster. Please see the Notes section below for more timing tips.
- Turn briefly to coat in the pan juices, then serve.
Nutrition
Notes
Pro Tips: Don't skip patting dry chicken for crisping. Avoid overcrowding the baking dish to prevent steaming. Use a meat thermometer for perfect doneness. Resting for 5 minutes can help make the chicken juicier. Storage & Reheating: Store any leftover chicken thighs in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in an oven at 300°F (150°C) for about 10-15 minutes. Nutrition information is estimated based on common ingredients and serving sizes and may vary.