Oven-Baked Chicken Thighs
Crispy, Juicy, Simply Perfect!
Oven-baked chicken thighs are an uncomplicated yet incredibly delicious dish for any occasion. Prepared with just a few steps, they become wonderfully crispy in the oven while remaining juicy on the inside. This recipe will show you how to conjure perfect oven-baked chicken thighs with simple ingredients and techniques.
Ingredients (for 4 servings)
- 8 chicken thighs (approx. 1.2 kg / 2.6 lbs)
- 3 tablespoons olive oil
- 1 tablespoon sweet paprika powder
- 1 teaspoon hot paprika powder (optional, for more spice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon chili flakes (optional, for more spice)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: 2-3 cloves of garlic (fresh), 1 lemon (in slices)
Instructions
1. Prepare the Chicken Thighs:
Remove the chicken thighs from their packaging and rinse them thoroughly under cold, running water. Place the thighs on paper towels and pat them dry carefully. Dry skin is crucial for achieving a crispy result. Check the thighs for any remaining feather quills and remove them with tweezers if necessary.
2. Mix the Marinade:
In a sufficiently large bowl, one that can hold all the chicken thighs, add the olive oil. Now add the spices: sweet paprika powder, hot paprika powder (if desired), garlic powder, onion powder, dried oregano, dried thyme, chili flakes (if desired), salt, and black pepper. Mix all the ingredients thoroughly with a spoon or fork until a homogenous marinade is formed. If you want to use fresh garlic, peel the garlic cloves and chop them very finely or press them through a garlic press. Add the fresh garlic to the marinade and stir everything again.
3. Marinate the Chicken Thighs:
Place the dried chicken thighs into the bowl with the marinade. Use your hands (or disposable gloves) to distribute the marinade evenly on all sides of the chicken thighs. Gently massage the marinade into the meat so that all areas are covered. Try to slide some marinade under the skin as well to intensify the flavor. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes, but ideally for 2-3 hours or overnight. The longer the marinating time, the more intense the flavor of the chicken thighs will become.
4. Preheat the Oven:
Preheat the oven to 200°C (390°F) for conventional oven settings (top and bottom heat). If your oven has a convection function, you can set it to 180°C (350°F). Preheating is important so that the chicken thighs start cooking at the correct temperature right from the beginning.
5. Place Chicken Thighs on a Baking Sheet:
Line a baking sheet with parchment paper. The parchment paper prevents the chicken thighs from sticking to the sheet and makes cleaning easier. Take the marinated chicken thighs out of the refrigerator and spread them side by side on the baking sheet. Make sure the thighs are not overlapping, as this will hinder air circulation and the thighs may not become crispy evenly. If you like, you can now place lemon slices between or underneath the chicken thighs. This gives the thighs a fresh aroma and prevents them from sticking to the baking sheet.
6. Bake in the Oven:
Slide the baking sheet with the chicken thighs into the preheated oven. Bake the thighs for about 40-50 minutes. The exact baking time may vary depending on the size of the chicken thighs and the performance of your oven. After about 40 minutes, perform a doneness test: pierce the thickest part of a chicken thigh with a sharp knife or fork. If clear meat juices come out and no red juices are visible, the thighs are cooked through. The core temperature should ideally reach 85°C (185°F). A meat thermometer is the safest way to check for doneness.
7. For Extra Crispiness:
If you want particularly crispy skin, turn on the broiler function of your oven or increase the temperature to top heat in the last 10-15 minutes of the baking time. Observe the chicken thighs closely to ensure that the skin becomes golden brown and crispy, but does not burn. Turn the baking sheet once to achieve even browning.
8. Resting Time:
Remove the baking sheet with the finished chicken thighs from the oven. Loosely cover the thighs with aluminum foil and let them rest for about 5 minutes before serving. This resting time allows the meat fibers to relax and the meat juices to distribute evenly, which keeps the chicken thighs particularly juicy.
9. Serve:
Serve the crispy oven-baked chicken thighs hot. They go perfectly with a variety of side dishes.
Tips and Tricks for Perfect Chicken Thighs
- Quality Matters: Pay attention to the quality of the chicken thighs. Meat from good sources, such as organic chicken, often has a more intense flavor and better texture.
- Pat Dry: Patting the skin dry before marinating is crucial for crispy skin. Moisture prevents browning and crisping.
- Sufficient Marinating Time: Give the chicken thighs enough time to marinate. A longer marinating time intensifies the flavor and makes the meat more tender.
- Don’t Overcrowd: Make sure not to place the chicken thighs too close together on the baking sheet. Sufficient spacing ensures better air circulation and even cooking.
- Do a Doneness Test: Don’t rely solely on the baking time. The doneness test with a knife or meat thermometer is important to ensure that the chicken thighs are cooked through.
- Broiler for Crispiness: The broiler function or top heat in the last minutes of baking time ensures extra crispy skin. Keep a close eye on the thighs to avoid burning.
- Plan Resting Time: The short resting time after baking is important for the juiciness of the chicken thighs.
Serving Suggestions
- Classic: Mashed potatoes and peas and carrots
- Rustic: Roasted potatoes and a fresh salad
- Mediterranean: Rosemary potatoes and grilled vegetables (zucchini, bell peppers, eggplant)
- Asian: Rice and steamed vegetables with soy sauce
- Hearty: French fries and dips (ketchup, mayonnaise, BBQ sauce)
Enjoy your meal and savor your homemade, crispy oven-baked chicken thighs!