Why This Recipe Works
Skip the marinate and dive into a foolproof method that delivers restaurant-quality results. These thighs are seasoned simply with garlic, paprika, and thyme, then roasted until the skin is crispy and the meat is juicy. The secret? A high-heat oven and a trick to lock in moisture without basting or flipping.
Ingredients You'll Need
- 12 chicken thighs (with skin)
- 1 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp flaky sea salt (for finishing)
Instructions
Prep: Pat chicken dry with paper towels. Rub olive oil over thighs and season with paprika, garlic powder, thyme, salt, and pepper.
Roast: Place thighs skin-side up on a wire rack over a baking sheet. Bake at 425°F (220°C) for 45-50 minutes, until skin is golden and crisp.
Finish: Let rest 5 minutes. Sprinkle flaky salt and serve with lemon wedges.
Pro Tips
- Patting the skin dry ensures crispy results—moisture steams the skin.
- Using a wire rack prevents the chicken from sitting in fat, ensuring even browning.
- Don’t flip the thighs during roasting; the skin browns best when undisturbed.
Serving Suggestions
Pair with: Garlic mashed potatoes for a creamy contrast, or roasted Brussels sprouts for a veggie boost. Finish with a fresh herb salad to cut the richness.
Make-Ahead Tips
Thighs can be seasoned up to 24 hours in advance and refrigerated. Roast just before serving for optimal crispiness.
Troubleshooting
- Thighs too fatty? Trim excess skin before roasting.
- Not crispy enough? Broil for 2-3 minutes after roasting (watch closely to avoid burning).
Final Thoughts
This no-marinate method is a game-changer for busy cooks. With minimal effort, you’ll achieve restaurant-quality chicken that’s crispy, juicy, and packed with flavor. It’s perfect for weeknights or impressing guests—no special equipment needed!
