Baked Chicken Thighs: Crispy Skin, Juicy Meat Every Time
These are the chicken thighs I make when I need dinner on the table fast and don't want to think about it. Pat them dry, rub them down, into a 425°F oven for 35
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Cooling rack
- Paper towel
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Chef's knife
- Parchment paper
- Aluminum foil
- Cast iron skillet
- Oven mitt
- Pastry brush
- Kitchen towel
Ingredients
- 6 skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
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