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–+ servings

Tender & Juicy Baked Chicken

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A quick and foolproof recipe for perfectly crispy skin and juicy meat using just a few pantry spices and a lemon, ideal for busy weeknights and casual family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • 1 tablespoon olive oil (sub: avocado oil)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (sub: regular paprika + pinch of cumin)
  • 1 teaspoon dried thyme (sub: 1 tablespoon fresh thyme)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for heat)
  • 1 lemon juiced (plus wedges to serve)
  • 2 tablespoons fresh parsley (chopped for garnish)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or grease a baking dish.
  2. In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, black pepper, and cayenne (if using). Stir to form a loose spice coating.
  3. Add the chicken thighs to the bowl and toss thoroughly so each thigh is evenly coated with the seasoning.
  4. Arrange the thighs skin-side up on the prepared sheet or dish, leaving space between pieces for air circulation.
  5. Squeeze the lemon juice evenly over the chicken.
Cooking
  1. Bake for 35–40 minutes until the internal temperature in the thickest part reaches 165°F (75°C) and the skin is golden-brown and crispy.
  2. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute.
  3. Garnish with chopped parsley and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 1gProtein: 30gFat: 25gSaturated Fat: 7gSodium: 600mg

Notes

For the best texture, pat thighs dry before seasoning and ensure not to overcrowd the pan. Alternatively, the chicken can be prepared ahead and refrigerated for up to 24 hours before cooking.
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