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Crispy Garlic Herb Oven-Baked Chicken Thighs

crispy garlic herb oven-baked chicken thighs - featured image

This recipe delivers perfectly crispy skin and juicy, tender chicken thighs infused with garlic and fresh herbs. It’s quick, easy, and perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 45 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons olive oil
  • Zest of 1 lemon
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.
  2. In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, paprika, salt, pepper, and red pepper flakes if using. Mix well until fragrant.
  3. Pat the chicken thighs dry with paper towels to remove moisture.
  4. Toss the chicken thighs in the herb garlic mixture, making sure to get under and around the skin.
  5. Place the thighs skin-side up on a wire rack set over the baking sheet, spacing them out for air circulation.
  6. Bake for 35-40 minutes without flipping, until the skin is deep golden brown and crispy.
  7. Check doneness by ensuring the internal temperature reaches 165°F (74°C) or juices run clear when poked.
  8. Let the chicken rest for 5 minutes before serving to lock in juices.

Notes

Patting the chicken dry is essential for crispy skin. Use a wire rack to allow air circulation and avoid soggy skin. Avoid marinating overnight to keep skin crispy. Reheat in the oven at 375°F for 8-10 minutes to maintain crispiness. Do not flip chicken during baking to prevent breaking the skin.

Nutrition

Keywords: chicken thighs, oven baked chicken, crispy chicken, garlic herb chicken, easy dinner, weeknight meal, gluten-free, low carb, keto