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Crispy Oven-Baked Chicken Thighs with Lemon

Crispy oven-baked chicken thighs with lemon deliver golden, crackly skin and juicy, tender meat. Seasoned with garlic, herbs, smoked paprika, then tucked with lemon slices for bright flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 8 bone-in, skin-on chicken thighs
seasoning and aromatics
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 3 cloves garlic, minced
lemon and finishing
  • 1 lemon, thinly sliced
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or lightly grease a baking dish. This prevents sticking and helps the skin brown evenly.
  2. Pat the chicken thighs completely dry with paper towels. Dry skin promotes crisp, golden browning.
Season and arrange
  1. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, and dried thyme. Mix until evenly blended so every bite is seasoned.
  2. Rub the chicken thighs with the olive oil, then coat evenly with the seasoning mixture. Rub in the spices thoroughly for full coverage.
  3. Rub the minced garlic over the chicken. Tuck it into the lightly oiled surface so it browns without falling off.
  4. Arrange the chicken skin-side up on the baking sheet and tuck the lemon slices around and underneath the chicken. This keeps the meat juicy while the lemon adds bright flavor.
Bake to crisp and finish
  1. Bake for 40–45 minutes at 425°F, until the skin is deep golden and crispy and the internal temperature reaches 165°F. Use a thermometer to confirm doneness.
  2. During the final 3–4 minutes, broil if needed for extra crispy skin, watching carefully to prevent burning. Broiling should only be used briefly to avoid drying the meat.
  3. Remove from the oven and drizzle with the lemon juice. The citrus hits hot skin and brightens the overall flavor.
  4. Sprinkle with chopped fresh parsley before serving. Serve immediately for the crispiest results.

Notes

For extra crispy skin, don’t skip the dry-skin step—moisture is what keeps chicken from crisping. Refrigerate leftovers in an airtight container for up to 3 days (reheat on a sheet pan at 425°F until hot). Freezing is not recommended because the skin can soften after thawing. If you want a lighter option, use skinless chicken thighs and bake at the same temperature (skin won’t crisp, but the seasoning and lemon flavor stay strong).