Easy Sheet Pan Chicken Thighs
Juicy, golden sheet pan chicken thighs roasted with crispy skin and tender meat. This simple one-pan dinner delivers bold garlic-herb flavor and is ready in about 40 minutes.
Equipment
- Sheet pan
- parchment paper
- mixing bowl
- paper towels
- meat thermometer
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp onion powder
- salt and black pepper, to taste
- fresh lemon wedges, for serving
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Pat the chicken thighs completely dry with paper towels.
- In a small bowl, mix olive oil, garlic, smoked paprika, thyme, onion powder, salt, and pepper.
- Rub the seasoning mixture all over the chicken thighs, including under the skin if possible.
- Arrange the chicken thighs skin-side up on the prepared sheet pan, leaving space between pieces.
- Roast for 35–40 minutes until skin is deeply golden and internal temperature reaches 165°F.
- Remove from oven and let rest for 5 minutes.
- Squeeze fresh lemon over the chicken and serve.
Notes
Pat the chicken completely dry for the crispiest skin. Let chicken rest 5 minutes before serving to retain juices. Finish under the broiler for extra crunch if desired.