Oven Baked Chicken Thighs
Juicy and flavorful oven baked chicken thighs seasoned with a blend of herbs and spices. Easy to prepare, keto-friendly, and perfect for a healthy family dinner.
Equipment
- 1 rimmed baking sheet or large rimmed pan lined with foil and preheated
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
- ½ teaspoon black pepper
- 2 pounds chicken thighs 6-8 pieces, patted dry
- 1 tablespoon butter diced (optional)
Instructions
- Preheat oven to 400°F and place a foil-lined rimmed baking sheet or pan inside to heat.
- In a large bowl, combine olive oil with garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper to form a seasoning paste.
- Add chicken thighs to the bowl in batches if necessary and toss to coat. Rub the seasoning paste well into the skin of each thigh.
- Carefully place the coated chicken thighs on the hot baking sheet and dot with diced butter if using.
- Bake for 20 minutes, then remove and baste the chicken with the pan juices.
- Return the chicken to the oven and bake for an additional 10 minutes. Remove and baste again.
- Finish baking for 5 to 15 minutes until an internal temperature of 165°F is reached.
Notes
- Rub seasoning paste thoroughly to keep flavors on chicken.
- Butter is optional for added richness but can be omitted for dairy-free.
- Check internal temperature for safe cooking; ovens vary.
- Use a rimmed pan to catch juices released during baking.
- Substitute dried herbs if needed: all Italian seasoning, all parsley, or oregano.