Can I use boneless chicken thighs?

Yes—reduce cooking time to about 25 minutes, checking for doneness at 74 °C (165 °F).

Do I need to cover the chicken while baking?

No—leaving it uncovered allows the skin to crisp up beautifully. Covering would trap steam and soften the skin.

Yes—season and arrange the chicken in the casserole dish up to 12 hours in advance. Cover and refrigerate until ready to bake.

Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180 °C (350 °F) to restore crispiness.

Juicy oven-baked chicken thighs made with only 5 pantry staples. Golden, crispy skin and tender meat—your new favorite weeknight dinner.

6 bone-in, skin-on chicken thighs

2 tbsp olive oil

3 garlic cloves, minced

1 lemon, juiced

1 tsp paprika (smoked optional)

Salt and freshly ground black pepper, to taste

Optional garnish: chopped parsley or rosemary

1. Preheat oven to 200 °C (400 °F). Lightly grease a casserole dish.

2. Pat chicken thighs dry. Season with salt, pepper, and paprika.

3. In a bowl, mix olive oil, garlic, and lemon juice. Rub mixture over chicken.

4. Arrange thighs skin-side up in casserole dish. Bake uncovered for 35–40 minutes until golden and cooked through (74 °C / 165 °F).

5. Rest for 5 minutes. Garnish with parsley or rosemary before serving.

For boneless thighs, reduce cooking time to 25 minutes.

Add carrots, potatoes, or onions to the dish for a complete one-pan meal.

Reheat leftovers in the oven at 180 °C (350 °F) to restore crispy skin.

Keywords: weeknight chicken bake, 5 ingredient chicken thighs, easy baked chicken