Oven Baked Chicken Thighs

Equipment

• Baking sheet with rack set (set of 2)

Ingredients  

• 2 tbsp olive oil

• 6 bone-in skin-on chicken thighs approximately 6 ounces each

• 2 tablespoons olive oil

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon dried thyme

Instructions 

• Preheat oven to 425 F.

• Use two rimmed baking sheets with matching baking racks. Line each baking sheet with aluminum foil (to minimize clean up). Spray top racks with oil (so that chicken doesn’t stick), and place each top rack back on top of it’s baking sheet.

• Dry chicken with a paper towel to remove any excess moisture.

• Place the dried chicken thighs in 2 large mixing bowls (6 thighs in each), drizzle each bowl with 2 tablespoons olive oil and toss to coat. Divide the dry ingredient mixture into 2 parts, use one part in each bowl, use hands to coat the chicken with the dry seasonings.

• Place the chicken thighs on the two racks (6 thighs on. each rack), skin side up, evenly spaced so that they have room to cook.

• Bake uncovered 60-90 minutes or or until chicken is crispy, with an internal temperature of 165 F.

• Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.

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