If you have a weeknight dinner rotation, roasted skin-on, bone-in chicken thighs should be in the mix. Meaty, rich, juicy, inexpensive, and hard to mess up, roast chicken thighs play well with almost any flavor profile and can be paired with anything from roasted vegetables, a spicy rice dish, pasta – you name it.
This recipe is simply a template for perfectly roasted bone-in chicken thighs. Once you know the steps of tempering (taking it out of the fridge about 30 minutes before cooking), pre-seasoning; roasting in a dry, high-heat, environment; and resting the meat for a bit before digging in—you can tweak it according to the flavors you’re after.
Satisfying, juicy chicken thighs work well with just about any flavor profile. Try them with tarragon and mushrooms; artichokes, mint, and dill; rubbed with sumac and cumin, or with a sweet-and-spicy dry rub.
- 8 (about 3 pounds) chicken thighs bone-in, skin-on
- 2 tablespoons oil, for cooking (we like avocado oil)
- 1 1/2 teaspoons salt
- Freshly ground black pepper to taste
- 2 -3 teaspoons optional spices
- Heat the oven to 425°F. Bring the chicken out of the fridge about 30 minutes before cooking and pat it dry.
- Place chicken in a large bowl and drizzle with oil, salt, pepper, and any optional spices. Stir to coat. Place chicken on a rimmed baking sheet (don't crowd it).
- Place in oven and roast for 30-35 minutes, until the chicken registers an internal temperature of 160°F. Turn on the broiler and place pan under broiler for 1 to 2 minutes to crisp up the skin.
- Remove chicken from oven and rest for 5 to 10 minutes before serving.