Dinner

Oven Baked Chicken Thighs Recipe

Bylina Carter January 3, 2026January 3, 2026

Introduction

This oven baked chicken thighs recipe delivers juicy, flavorful poultry with a crispy skin that’s easy to achieve. Perfect for a weeknight dinner or meal prep, it combines a simple homemade seasoning blend with butter for rich, tender results.

A white plate sits on a round wooden board with seven pieces of grilled chicken thighs stacked on it. The chicken pieces are golden-brown with charred spots and sprinkled with green herbs. To the left side of the plate, a gray cloth napkin is loosely folded. In the background, there is a small white plate with some salt and pepper on it and scattered parsley leaves on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 teaspoon black pepper
2 pounds chicken thighs (6-8 pieces, patted dry)

1 tablespoon butter (diced)

Instructions

Step 1: Preheat your oven to 400°F. Line a rimmed baking sheet or large rimmed pan with foil, then place it in the oven as it heats to ensure the pan is hot when you add the chicken.
Step 2: In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix until a paste forms.

Step 3: Add the chicken thighs to the seasoning mixture in batches if necessary. Toss well to coat each piece thoroughly. Remove each thigh individually and rub the seasoning into the skin for maximum flavor.
Step 4: Carefully transfer the seasoned chicken thighs onto the hot baking pan, skin side up. Dot each piece with small pieces of diced butter.
Step 5: Bake the chicken in the preheated oven for 20 minutes. Remove carefully and baste the chicken with the juices collected in the pan.

Step 6: Return the chicken to the oven and bake for another 10 minutes. Baste again, then continue baking for an additional 5 to 15 minutes, until the chicken reaches an internal temperature of 165°F.

Tips & Variations

For extra crispy skin, pat the chicken very dry before seasoning and ensure the pan is hot before adding the thighs.
Substitute Italian seasoning with your favorite herb blend or fresh herbs for a different flavor profile.

If you prefer less spice, reduce the paprika or omit the black pepper.
Serve with roasted vegetables or a fresh salad to complete the meal.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F until warmed through to preserve crispiness and flavor. Avoid microwaving to keep the skin crispy.

How to Serve

A white plate sits on a wooden round board on a white marbled surface, holding seven pieces of golden brown grilled chicken thighs stacked lightly on each other. The chicken has a crispy, slightly charred texture with visible black pepper and herb specks, and small green parsley bits are sprinkled on top. To the left of the plate, a gray and white patterned cloth is softly folded, and some fresh green parsley sprigs lie scattered on the bottom right of the scene. A small white dish with some coarse white salt and black seasoning is partially visible near the top left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs for this recipe?

Yes, bone-in chicken thighs work wonderfully and help keep the meat juicy during baking. Just adjust the bake time slightly if needed to ensure they reach 165°F internally.

What can I use instead of butter for basting?

You can substitute butter with olive oil or a drizzle of melted coconut oil for basting. These alternatives keep the chicken moist and add their own subtle flavors.