Oven-Baked Garlic & Herb Chicken Thighs

When you want maximum flavor with minimal effort, these garlic-and-herb roasted chicken thighs deliver every time.
Juicy meat, crackly skin, and a bright hit of lemon make them a weeknight staple.
This is a tinsuf favorite: simple technique, restaurant-quality results.

Table of Contents

Toggle

Recipe Meta

Author: tinsuf
Cuisine: American
Category: Dinner
Keywords: garlic herb chicken thighs, baked chicken, crispy skin, weeknight dinner
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes
Yield: 4 servings

Ingredients

4 bone-in, skin-on chicken thighs (about 2–2½ lb / 900–1135 g)
2 tbsp olive oil
1 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp sweet paprika
1/2 tsp fine salt (or to taste)
1/2 tsp black pepper
1 tbsp fresh parsley, chopped (garnish)
1/2 lemon, sliced, plus extra wedges to serve

Instructions

Preheat — Heat oven to 400°F (200°C). Lightly grease a baking dish or set a rack over a rimmed sheet pan.
Mix Rub — Stir together olive oil, melted butter, garlic, oregano, thyme, paprika, salt, and pepper until combined.
Season Chicken — Pat thighs very dry. Rub seasoning all over and gently under the skin for deeper flavor.
Bake — Arrange skin-side up and bake 35–40 minutes, until the thickest part reaches at least 165°F/74°C (best texture at 175–185°F/79–85°C).
Crisp & Rest — Broil 2–3 minutes if you want extra-crisp skin. Rest 5 minutes, scatter parsley, and serve with lemon.

Troubleshooting & Consistency Tips

Skin not crisp? Pat very dry and avoid overcrowding. Baking on a rack lets hot air circulate. A 2-minute broil at the end helps.
Under-seasoned? Thighs are forgiving—salt the meat lightly under the skin and finish with flaky salt after baking.
Greasy pan? A rack reduces pooling fat; you can also spoon off excess before broiling.
Rub sliding off? Let the seasoned chicken sit 15–30 minutes (or refrigerate uncovered up to 24 hours) before baking to help it adhere.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F/175°C for 10–12 minutes (or in an air fryer 5–7 minutes at 360°F/182°C) to revive the skin. For meal prep, season the thighs up to 24 hours in advance; keep uncovered in the fridge to dry-brine and boost crispness. Cooked thighs can be frozen up to 3 months; thaw overnight and reheat as above.

Why This Recipe Works

Thigh choice: Dark meat stays juicy at higher temps, giving you tender meat and crisp skin simultaneously.
Oil + butter blend: Oil raises the smoke point; a touch of butter adds browning and flavor.
Herb trio: Oregano, thyme, and paprika create a balanced, savory profile that complements garlic without overpowering it.
Lemon finish: Bright acidity lifts the richness and makes flavors pop.

Expert Tips

For ultra-crisp skin, dust the skin side with a tiny pinch of baking powder mixed with the salt.
Use a thermometer for perfect doneness; thighs are luscious around 180°F/82°C.
Pan sauce in 3 minutes: deglaze the hot dish with 1/2 cup chicken broth, whisk in 1 tsp Dijon and 1 tbsp butter.
Variation ideas: add red pepper flakes for heat, zest the lemon into the rub, or finish with olives and crumbled feta for a Mediterranean spin.