Juicy Baked Chicken Herb Crust (Printable version)

Tender baked chicken thighs with a crisp herb crust and savory seasoning.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)

→ Marinade & Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1 tsp dried thyme
08 - ½ tsp dried oregano

→ Garnish (optional)

09 - 2 tbsp fresh parsley, chopped
10 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat chicken thighs dry thoroughly with paper towels.
03 - In a small bowl, combine olive oil, salt, black pepper, garlic powder, paprika, dried thyme, and dried oregano.
04 - Rub the seasoning mixture evenly over both sides of the chicken thighs.
05 - Place chicken thighs skin side up on the prepared baking sheet or dish.
06 - Bake for 35 to 40 minutes, or until skin is crisp and golden and internal temperature reaches 165°F.
07 - Allow chicken to rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.

# Expert advice:

01 -
  • This is the kind of recipe you'll want to share quietly with close friends because it feels effortlessly impressive without the fuss
  • The blend of herbs and spices creates a flavor profile that feels familiar yet wonderfully comforting, perfect for any occasion
02 -
  • Patting the chicken dry before seasoning is absolutely essential for the crispiest skin — it's a game changer
  • Letting the chicken rest after baking ensures every bite is juicy and not dry or tough, something I learned after my first burnt batch
03 -
  • Use a meat thermometer to avoid overcooking—nothing beats perfectly juicy chicken
  • The secret is truly in the drying stage; any moisture left on the skin will steam it rather than crisp it

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