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Easy Sheet Pan Chicken Thighs

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • sheet pan
  • parchment paper
  • mixing bowl
  • paper towels
  • meat thermometer

Method
 

  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels.
  3. In a small bowl, mix olive oil, garlic, smoked paprika, thyme, onion powder, salt, and pepper.
  4. Rub the seasoning mixture all over the chicken thighs, including under the skin if possible.
  5. Arrange the chicken thighs skin-side up on the prepared sheet pan, leaving space between pieces.
  6. Roast for 35–40 minutes until skin is deeply golden and internal temperature reaches 165°F.
  7. Remove from oven and let rest for 5 minutes.
  8. 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.