Oven Roasted Chicken Thighs
Crisp and tender oven roasted chicken thighs! A glaze of olive oil and honey add a touch of sweetness and a seasoning mix of garlic powder, paprika and dried thyme. adds ultimate flavor! Tender, moist chicken breasts that are easy to prepare on a busy weeknight.
Servings: 6 Servings
Ingredients
- 6 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 sprigs Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F. Line a rimmed sheet pan with foil and set a wire rack on top.
- Trim off excess fat or skin from the chicken. Pat dry with paper towels and place on a work surface, skin side down.
- In a small bowl, mix together the garlic powder, paprika, thyme, salt, and pepper. In a separate microwave-safe dish, stir together the oil and honey. Microwave for about 10 seconds until the honey is runny, then stir again to combine.
- Brush both sides of the chicken with the honey-oil mixture, then sprinkle the seasoning mix evenly over both sides.
- Arrange the chicken on the prepared rack, skin side up. Roast for 30–35 minutes, or until the internal temperature reaches 170°F. If the skin starts browning too quickly, tent the chicken loosely with aluminum foil. If it isn’t done at 35 minutes, continue baking and check the temperature every 5 minutes until it’s ready.
- Remove from the oven and let rest for 5 minutes. Transfer to a platter and garnish with fresh thyme sprigs.
Notes
Trimming: Chicken thighs usually have an excess of fat, trimming off some of that excess will help keep the smoke down.
Temperature tip: Chicken thighs are safe at 165°F, but they’re more tender at 175°F when the connective tissue breaks down. Pull them from the oven at about 170°F and let carryover cooking bring them the rest of the way while they rest.
Rack for crisp skin: Baking on a wire rack lets air circulate so the skin crisps evenly and the fat drips away.
Tent if needed: If the skin browns too quickly before the meat is done, loosely cover with foil and continue baking.
Check early: Ovens vary, so start checking the internal temp a few minutes before the recipe time ends.
Rest before serving: Let the thighs rest 5 minutes after baking. This locks in juices and lets carryover cooking finish.
Storage: Leftovers keep in the fridge for 3–4 days. Reheat uncovered in the oven so the skin stays crisp.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 4g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 476mg | Potassium: 257mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
