Description

Crispy and flavorful oven-baked chicken thighs seasoned with a blend of garlic, onion powder, paprika, Italian seasoning, and herbs, then finished with butter for extra juiciness. Perfectly roasted to reach a tender, juicy interior and a crisp skin, this recipe offers an easy, delicious meal ideal for weeknights or meal prep.

Ingredients

Scale

Seasoning Paste

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

Chicken

2 pounds chicken thighs (6-8 pieces), patted dry
1 tablespoon butter, diced

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Instructions

Prep the Oven and Pan: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet or large rimmed pan with foil and place it in the oven while it heats—this ensures the pan is hot when you add the chicken for better searing.
Make the Seasoning Paste: In a large bowl, combine olive oil with garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix until a fragrant paste forms.
Season the Chicken: Add the chicken thighs to the seasoning bowl in batches if necessary. Toss to coat each piece thoroughly. Rub the seasoning paste into the skin of each thigh to maximize flavor adherence.
Bake the Chicken: Carefully remove the hot pan from the oven and arrange the seasoned chicken thighs on it. Dot the tops of the thighs with diced butter. Place the pan back into the oven and bake for 20 minutes.
Baste and Continue Baking: After 20 minutes, remove the pan and baste the chicken with the juices that have accumulated. Return chicken to the oven and bake for an additional 10 minutes.
Final Basting and Baking: Baste the chicken again with the pan juices. Finish baking for 5 to 15 more minutes, or until the internal temperature of each thigh reaches 165°F (74°C). Use a meat thermometer to ensure doneness.

Notes

Dried herbs: You can substitute all Italian seasoning or all dried parsley if you don’t have both. Dried oregano also works well.
Oil: Olive oil is preferred, but any vegetable oil can be used.
Butter: Optional for added flavor and juiciness; omit for a dairy-free version.
Make sure to rub the seasoning paste well into each thigh to keep the flavor on the chicken.
To avoid handling raw chicken and preserve seasoning during baking, sprinkle a mix of salt, garlic powder, onion powder, Italian seasoning, dried parsley, paprika, and pepper over the chicken after the second basting.
Ensure the chicken reaches an internal temperature of 165°F before serving.
Use a rimmed pan or baking dish to catch juices released during baking.

Nutrition

Serving Size: 1 chicken thigh (approx. 4.5 oz/125g)
Calories: 310 kcal
Sugar: 0.3 g
Sodium: 850 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0.3 g
Protein: 26 g
Cholesterol: 110 mg