Baked Chicken Thighs with Dry Rub
Juicy and flavorful baked chicken thighs seasoned with a simple yet aromatic 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 3 pounds)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, kosher salt, black pepper, and cayenne pepper to make the dry rub.
Pat the chicken thighs dry with paper towels to ensure crispy skin.
Drizzle olive oil over the chicken thighs and rub to coat evenly.
Sprinkle the dry rub evenly over both sides of each chicken thigh, pressing gently to adhere.
Place the chicken thighs skin-side up on a rimmed baking sheet lined with parchment paper or a lightly greased 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 and golden brown.
Remove from the oven and let the chicken rest for 5 minutes before serving.