- Prep
- 10 min
- Cook
- 40 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 390 kcal
Quick summary
“Skin-on chicken thighs seasoned with olive oil, sweet paprika, garlic powder, onion powder, and oregano, roasted at 200°C for 40 minutes. A simple and practical preparation that delivers meat very juicy on the inside and skin dry and crispy.”
What you need to know
- Thorough drying of the thigh skin with paper towels eliminates the moisture that prevents the formation of the crispy crust.
- Spaced distribution on the baking sheet in a single layer prevents the accumulation of steam that softens the chicken.
- The dry heat at 200°C melts the fat under the skin while browning the outer layer without drying out the bone.
Ingredients
Main
- units (approx. 1.2 kg) Chicken thighs
- tablespoons Extra virgin olive oil
- teaspoon Sweet paprika (or smoked)
- teaspoon Garlic powder
- teaspoon Cebola em pó
- teaspoon Dry oregano
- teaspoon (or to taste) Salt
- teaspoon (or to taste) Freshly ground black pepper
- teaspoon (optional, for a spicy touch) Pimenta caiena
Instructions
Principal
- Pré-aqueça o forno a 200°C (400°F). Line a large baking sheet with aluminum foil or parchment paper to facilitate later cleaning. If you prefer, use a non-stick baking sheet.
- Dry the chicken thighs meticulously with paper towels. The most important tip is to remove as much moisture as possible from the skin, which is crucial to ensure a crispy and golden texture. Very dry chicken roasts better.
- In a large bowl, add the chicken thighs. Drizzle with the olive oil and sprinkle the paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper (if using). Massage the seasonings well into all the thighs, ensuring they are evenly covered. The secret of this recipe is the homogeneous distribution of the seasonings.
- Arrange the seasoned chicken thighs on the prepared baking sheet in a single layer, ensuring there is space between them. This is essential for skin to turn crispy; overcrowding the baking sheet can cause the chicken to steam. Do not overlap the pieces.
- Bake in the preheated oven for 35 to 45 minutes. The time may vary depending on the size of the thighs and your oven. The professional technique is to check that the internal temperature of the thickest part of the thigh, without touching the bone, has reached 74°C (165°F).
- For an even more golden and crispy skin, in the last 5-10 minutes of cooking, you can increase the oven temperature to 220°C (425°F) or turn on the 'grill'/'broil' function, watching carefully not to burn. This final step ensures that perfect crust that everyone loves.
- Remove the chicken thighs from the oven and let them rest in the baking dish for 5 to 10 minutes before serving. This allows juices to redistribute throughout meat, resulting in an even juicier, more flavorful chicken. It's a simple step, but it makes all the difference.
Chef's tips
- Dry the thighs very well before seasoning; any moisture on the skin results in a soft texture after the oven.
- Use a rack placed over the baking sheet so that hot air circulates all around each thigh.
- Turn on the top grill for the last 5 minutes of baking to achieve a deep golden color and crispy skin.
Variations
- Brush Dijon mustard mixed with honey over the skin of the thighs in the last 10 minutes of oven time.
- Add small potatoes cut in half to the baking sheet to roast in the seasoned chicken fat.
- Sprinkle fine lemon zest and fresh rosemary leaves over the chicken before roasting.
Substitutions
- Sweet paprika can be replaced by smoked paprika or hot paprika for toasted notes.
- The chicken drumsticks can be replaced by bone-in, skin-on chicken thighs, adjusting the time to 45 minutes.
- Extra virgin olive oil can be replaced by corn oil or melted clarified butter.
How to store
Store the roasted thighs in a container lined with paper towels in the refrigerator for up to 4 days. To reheat while keeping the skin crispy, place in the air fryer at 180°C for 5 minutes or in the oven at 200°C for 8 minutes.
Can it be frozen?
Freeze the already seasoned raw thighs in a proper freezer bag for up to 90 days. To roast, thaw in the refrigerator overnight, dry the skin again, and roast at 200°C.
What to serve with
It pairs perfectly with buttery mashed potatoes, loose saffron rice, tomato salad with red onion, and cold beer.
Frequently asked questions
Why shouldn't you cover the chicken with aluminum foil in this recipe?
Covering the chicken traps the steam, cooking the skin in water instead of roasting; to get crispy, crackling skin, always bake uncovered in direct heat at 200°C.
Can I prepare these chicken drumsticks in the air fryer?
Yes, arrange the thighs in the airfryer basket at 190°C for about 25 to 30 minutes, turning halfway through until the skin is perfectly golden and crispy.
Does garlic powder work better than fresh garlic in this dry marinade?
Yes, small pieces of fresh minced garlic burn and turn bitter easily in the 40 minutes of oven time at 200°C, while garlic powder browns evenly without burning.
How to know if the chicken thigh meat has baked completely next to the bone?
Insert a toothpick or meat thermometer until it touches the bone: the internal temperature must reach at least 74°C and the juices that run out must be completely clear, without pink traces.
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