Juicy and flavorful oven baked chicken thighs seasoned with a savory blend of herbs and spices, perfect for an easy weeknight dinner or meal prep.
8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
Preheat the oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin.
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary.
Rub the olive oil evenly over each chicken thigh.
Sprinkle the seasoning mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
Place 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 and golden brown.
Remove from the oven and let the chicken rest for 5 minutes before serving.