These Oven Baked Chicken Thighs are easy to make and turn out incredibly juicy with crispy, flavorful skin. Seasoned with simple pantry spices and baked at a high temperature, this recipe is perfect for a healthy family dinner. It’s naturally keto and low-carb friendly, making it great for weeknights or meal prep.
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground paprika
1 teaspoon Italian seasoning
1 teaspoon dried parsley
2 teaspoons salt
½ teaspoon black pepper
2 pounds chicken thighs (6–8 pieces), patted dry
1 tablespoon butter, diced (optional)
Preheat the oven
Preheat oven to 400°F (200°C). Line a rimmed baking sheet or large pan with foil and place it in the oven while it preheats. A hot pan helps crisp the chicken skin.
Make the seasoning
In a large bowl, mix the olive oil, garlic powder, onion powder, paprika, Italian seasoning, parsley, salt, and black pepper until a paste forms.
Season the chicken
Add the chicken thighs to the bowl (work in batches if needed) and toss to coat. Remove each thigh individually, rubbing the seasoning well into the skin.
Bake
Carefully place the chicken thighs skin-side up on the hot pan. Dot with butter if using. Bake for 20 minutes.
Baste and finish cooking
Remove the pan and baste the chicken with the juices. Return to the oven and bake for 10 minutes, then baste again. Continue baking for 5–15 minutes, until the internal temperature reaches 165°F (74°C).
Rest and serve
Let the chicken rest for a few minutes before serving to keep it juicy.
Dry the chicken well before seasoning for crispier skin.
Preheating the pan is key to getting golden, browned bottoms.
Butter is optional, but adds extra flavor and browning.
Swap seasonings easily—use all Italian seasoning, oregano, or parsley if needed.
Check doneness with a thermometer to avoid overcooking.
Find it online: https://biteseason.com/oven-baked-chicken-thighs/