Juicy Oven-Roasted Chicken Thighs are the perfect easy dinner for busy weeknights. With crispy skin and tender, flavorful meat, this recipe delivers rich texture and unbeatable taste without complicated steps. The best part? It uses simple pantry staples and cooks quickly for a beginner-friendly meal. Pair it with my Chicken Thighs and Rice for a complete homemade dinner that your whole family will love.
Why You'll Love Juicy Oven-Roasted Chicken Thighs - Easy & Flavorful Weeknight Dinner
Make Juicy Oven-Roasted Chicken Thighs in just 40 minutes! Easy, crispy, and packed with flavor—perfect for quick family-friendly dinners.
- Simple ingredients, big flavor with crispy, juicy skin
- Ready in under 40 minutes, perfect for weeknight dinners
- Uses pantry staples and minimal prep work
- Great for meal prep and delicious leftover meals
Ingredients for Juicy Oven-Roasted Chicken Thighs - Easy & Flavorful Weeknight Dinner
Chicken Thighs: Bone-in, skin-on for best juiciness; substitute boneless thighs but reduce cook time by 5 minsOlive Oil: Use extra virgin olive oil for flavor; any neutral oil works as substitute
- Chicken Thighs: Bone-in, skin-on for best juiciness; substitute boneless thighs but reduce cook time by 5 mins
- Olive Oil: Use extra virgin olive oil for flavor; any neutral oil works as substitute
Ingredient Note: Full measurements for Juicy Oven-Roasted Chicken Thighs - Easy & Flavorful Weeknight Dinner are listed in the printable recipe card below.
How to Make Juicy Oven-Roasted Chicken Thighs - Easy & Flavorful Weeknight Dinner
Step 1 — Prep & Preheat
Preheat and prep: Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels to ensure crispy skin.
Step 2 — Cook and Build Flavor
Season the chicken: In a bowl, mix olive oil, paprika, thyme, onion powder, salt, pepper, and garlic. Rub evenly over each thigh. Place lemon slices at the bottom of the baking dish.
Step 3 — Finish, Taste, and Adjust
Arrange and roast: Place the chicken skin side up over the lemon slices in a baking dish or sheet pan. Roast for 22–25 minutes until skin is crispy and internal temperature reaches 165°F.
Expert Tips for Juicy Oven-Roasted Chicken Thighs - Easy & Flavorful Weeknight Dinner
- Pat chicken dry for crispy skin every time.
- Use a meat thermometer to avoid drying out.
- Let chicken rest before cutting to keep juices locked in.
Juicy Oven-Roasted Chicken Thighs - Easy & Flavorful Weeknight Dinner
Make Juicy Oven-Roasted Chicken Thighs in just 40 minutes! Easy, crispy, and packed with flavor—perfect for quick family-friendly dinners.
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 2 cloves garlic, minced
Seasonings & Flavor Boosters
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp onion powder
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for heat
Optional Toppings
- Fresh parsley, chopped
- Lemon zest
Instructions
How to Make Juicy Oven-Roasted Chicken Thighs
- Preheat and prep: Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels to ensure crispy skin.
- Season the chicken: In a bowl, mix olive oil, paprika, thyme, onion powder, salt, pepper, and garlic. Rub evenly over each thigh. Place lemon slices at the bottom of the baking dish.
- Arrange and roast: Place the chicken skin side up over the lemon slices in a baking dish or sheet pan. Roast for 22–25 minutes until skin is crispy and internal temperature reaches 165°F.
- Rest and garnish: Let rest 5 minutes before serving. Sprinkle with fresh parsley and lemon zest if desired.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Juicy Oven-Roasted Chicken Thighs - Easy & Flavorful Weeknight Dinner FAQs
Yes! You can prep the chicken and season it a few hours or the night before. Store covered in the fridge and roast when ready.
Boneless, skin-on chicken thighs work well but reduce cooking time by 5 minutes. Skinless thighs will be less crispy.
Place cooled chicken in an airtight container and refrigerate for up to 3 days or freeze for longer storage.
Dry chicken usually means it was overcooked or not rested. Soggy skin happens if chicken isn’t dried before roasting or if covered while hot.
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