A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

  • Arrange chicken thighs on prepared baking sheet.

  • Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.

  • Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

If you wish to broil the chicken for the last part of cooking, do so for only 1 to 2 minutes and watch carefully as the spices burn very quickly!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

190 calories; 11.9 g total fat; 71 mg cholesterol; 178 mg sodium. 0.2 g carbohydrates; 19.2 g protein; Full Nutrition

Reviews (989)

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1307 Ratings
  • 5 star values: 959
  • 4 star values: 269
  • 3 star values: 52
  • 2 star values: 18
  • 1 star values: 9
Rating: 5 stars
I'm making this for the third time in two weeks! The first time I made it as directed and it was perfect! The whole family loved it. I did follow others' advice and doubled the amount of seasonings though. The second time I used skinless breasts because the thighs had so much oil and I thought it might be just as good with less fat. It wasn't bad at all but not as good as with the thighs. This time I am going back to the thighs but since there is a lot of "juice" on the cooking sheet with thighs I am going to use a roasting pan instead and add quartered baby golden potatoes and peeled baby winter carrots half way through the cooking time. The spices are perfect for this. About 15 minutes until done I am adding chopped sweet yellow onions. I will come back and post a photo and results if I am able to add that later. Update: Okay there wasn't much room left for the carrots and potatoes. I piled them up on one end of the pan after rolling them in the juices and when the chicken timer went off I removed just the chicken. I turned the oven up to 485 and roasted the veggies in the juice until done. It was delicious! Read More
Rating: 5 stars
Just as the title says crispy and tender!Love this recipe and I didn't change a thing!Only thing I did do was loosen the skin a little to sprinkle the seasoning right onto the meat.I will make this again and again!Thanks for the recipe. Read More
Rating: 5 stars
I have to admit to using boneless skinless thighs but if I'd done it with skin I'd have had to taken it off anyway. So here you go. Wonderful way to season chicken and use a heavier side dish to make a really nice meal. We enjoyed our dinner a lot. We had the Foreplay Pasta with Brie Basil and Garlic from this site along with the chicken. Thanks a lot for our dinner Nicole. Read More
Rating: 5 stars
I saw this recipe and read all of the positive reviews and figured I would give it a try. I usually prefer grilled chicken so when I read that this oven chicken would turn out crispy and also rival the grill I had to take a shot!!! My girlfriend raved about this chicken and said it was my best yet! The only adjustments that I made were I used 4 wings and 2 thighs (What i had on hand) for my small family. I also used garlic and onion powders instead of salts. I took someones suggestion to put the chicken directly on the rack and let a baking sheet catch the drippings. This allowed the chicken to crisp on all sides. I definitely recommend this chicken. This chicken even got me some lovin' after the kiddo went to sleep.. WIN-WIN FOR ME:) Read More
Rating: 4 stars
I currently have a broken right wrist(I'm right handed) with a cast all the way to my elbow and I made this the other night and the recipe is spot on. I baked for 58min and broiled for 1min. I will likely dial back the paprika a bit next time but my wife was very impressed. We are now affectionately calling this "one arm chicken". Read More
Rating: 5 stars
Delicious! Skin came out very crispy:) I didn't have onion salt so I used onion powder instead. Read More
Rating: 4 stars
I only had 5 thighs but I kept the full amount of seasoning. I did as some had mentioned about adding some of the seasoning right to the chicken(under the skin). Came out wonderfully and yes very crispy. However after 1/2hr I drained the fat off so the skin wasn't sitting in the fat and was allowed to crisp on the sides also. Read More
Rating: 5 stars
Awesome recipe!!! I made it with only 6 thighs using the same amount of seasoning (because I always season heavily) and it came out great!!! Also added a little cayenne and cumin. Like the recipe says crispy!! I also put them on a baking rack so air could circulate all around. I love using the thighs because #1 they're inexpensive and #2 they're more flavorful. This is now in regular in my house!!! Read More
Rating: 5 stars
I followed the recipe as close as I could. I always try to at least the first time. However I don't use or keep onion salt or garlic salt so I used onion & garlic POWDERS a little table salt. (I did add a bit of cumin from a review to the spice mix but DW picked it up right away & said "It was awesome but leave the cumin out next time.") We both found ourselves pulling the awesome crispy skin off & treating it like another side-dish! This was BY FAR the best most honest & simple chicken thigh recipe we've ever tasted! I may never even attempt to GRILL thighs again... no matter the weather!!! We're already on the hunt for more.99/lb thighs! Thank you so much Nicole!!! Read More