Name: Baked Paprika Chicken Thighs (Bone In)
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 teaspoon dried oregano; 1 tablespoon paprika; 1 teaspoon garlic powder; ½ teaspoon ground coriander; ½ teaspoon cumin; Salt and black pepper; 8 chicken thighs with skin; 1 tablespoon olive oil

These Baked Paprika Chicken Thighs are so crispy and juicy that you’ll want to make them this way all the time! Seasoned to perfection, they only take a handful of pantry ingredients to put together. It’s the perfect hands-off main dish to make on a busy weeknight.

Close up of crispy chicken thighs on a rack.

Who doesn’t love an easy breezy dinner that pretty much makes itself? This easy baked chicken thighs recipe is just that! You season your chicken thighs with some spices and then into the oven it goes. Then for the next 30 to 40 minutes, you can quickly make a side dish to go with it then relax with a glass of wine until it’s time for dinner.

If you love baked chicken thighs, you definitely should try this baked chicken thighs with homemade garlic butter sauce too. So easy and delicious too!

How to Make Paprika Chicken Thighs

It might seem like a simple list of ingredients but these spices really help take your chicken thighs from boring to having your family ask for seconds! And speaking of spices, if you follow me on Instagram, then you’ll see how I’ve recently organized all my spices!

I recommend that if you have time this weekend, to take a look at your spice rack and check which ones are about to expire. For recipes like this easy baked chicken thighs where we rely on the handful of spices to really make the dish shine, you have to make sure your spices still pack a punch and aren’t dull from being expired!

Set of two photos showing spices being mixed together.

Get Everything Ready

Preheat oven to 425 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Then, place a cooling rack on top of the preparing baking sheet. Set aside.
In a small bowl add dried oregano, paprika, garlic powder, coriander, cumin, salt and black pepper. Mix well. Set aside.

Set of two photos showing seasoned chicken thighs and then placed in a single layer on a rack.

Prepare the Chicken Thighs to Bake

Place the chicken thighs on a cutting board. Use a kitchen shears to trim any excess skin. Then, pat them dry with paper towels to draw out moisture.
In a large bowl, place the chicken thighs, and drizzle olive oil all over them.
Sprinkle the spices on the chicken thighs and use your hands or tongs to spread the spices into the chicken.
Place the chicken thighs in a single layer on the prepared baking sheet.

Bake the Thighs

Bake for about 30-40 minutes or until they reach the internal temperature of 160ºF (use a meat thermometer for that).
Remove the chicken from the oven and let the chicken rest for 5 minutes before serving.

Easy baked chicken thighs cooling on a rack over a sheet pan.

Recipe Tips and Notes

It’s important to have the rack in your sheet pan. The reason why we have the rack is so this easy baked chicken thigh recipe can be hands off. The rack allows the hot air in the oven to circulate underneath the thighs, meaning you don’t have to flip them at the halfway mark. It’s one less thing you have to do!
Want even crispier skin on these baked chicken thighs? Broil the chicken in the oven for up to a minute at the end to give the skin some extra heat. Keep a close eye on it though as you don’t want the skin to burn.
Be sure to use thighs that are even in size so they cook evenly together. If the sizes vary, I suggest using a meat thermometer to check the chicken thigh’s internal temperature individually and pull out the ones that are done first to prevent overcooking them.

Multiple baked chicken thighs on a sheet pan.

Side Dishes That Go with Baked Chicken

Here are a couple side dishes that go really well with these easy baked chicken thighs:

A close up of a chicken thighs on a rack

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