Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried rosemary (or fresh)
- 1/2 tsp onion powder
- 1 tbsp lemon juice
- Fresh rosemary sprigs and lemon wedges, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or use a wire rack over a baking sheet for extra crispiness.
- Pat chicken thighs dry with paper towels — dry skin ensures crispness.
- In a small bowl, mix olive oil, salt, pepper, garlic powder, paprika, rosemary, onion powder, and lemon juice.
- Brush or rub the seasoning mixture evenly over chicken thighs, massaging gently.
- Place chicken skin-side up on the prepared baking sheet, leaving space between pieces.
- Bake for 30–35 minutes, or until internal temperature reaches 165°F (74°C) and skin is golden and crisp.
- Rest 5 minutes, then garnish with fresh rosemary and lemon wedges before serving.
Notes
- For extra-crispy skin, broil on high for 1–2 minutes at the end (watch closely!).
- Boneless, skinless thighs can be substituted — reduce bake time to 20–25 minutes.
- Pair with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 2 thighs
- Calories: 340 Kcal
- Sugar: 0g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 115mg
