Ingredients
Equipment
Method
- Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Add the olive oil and spices to the bowl. Use your hands to coat the chicken evenly.
- Arrange the seasoned thighs in a single layer on a rimmed baking dish. If there is any leftover oil and spice mixture in the bowl, brush it onto the chicken pieces.
- Bake uncovered until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the center of the largest thigh reads 165ºF. This typically takes about 30 minutes.
- Serve immediately.
Nutrition
Notes
If you buy chicken thighs in pre-packaged trays, they may vary in size. It is okay to bake them all together until the largest ones are cooked through; the smaller ones will still be juicy. You can trim excess fat, but it melts away during baking and adds flavor while protecting the chicken from drying out. Smoked paprika is key for flavor and should not be skipped. If your chicken does not brown well, ensure the thighs are very dry before seasoning, give them space on the pan, and consider a quick broil at the end if your pan is broiler-safe. Doubling the paprika can also enhance color and flavor. Chicken that has been "enhanced" with saline or broth will release more liquid, making browning more difficult. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For reheating, use the microwave on 50% power, covered, or an oven at 350°F until heated through. Avoid aggressive reheating to prevent drying. Leftovers can be frozen for up to three months in a freezer-safe container. Thaw overnight in the fridge before reheating.