1½teaspoonssaltuse a coarse salt, like kosher salt
½teaspoonpepper
½teaspoongarlic powder
½teaspoondried thyme
½teaspoonpaprika
5chicken thighsbone-in, skin on
1teaspoonchopped parsleyoptional, for garnish
Instructions
Preheat oven to 400°F
Combine all seasoning together in a bowl
1½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon paprika
Pat chicken dry with a paper towel
5 chicken thighs
Sprinkle seasoning evenly over all areas of each piece of chicken
Place chicken skin side up on a baking sheet lined with parchment paper
Bake for 30-40 minutes until chicken is cooked to at least 165°F
Remove chicken and allow it to rest for 5 minutes before serving
Notes
If using regular table salt instead of a coarse salt, reduce salt to one teaspoon
Cook as many chicken thighs as you need, just leave a little space between each thigh on the pan
Parchment paper is optional, but it does make for easy cleanup
Cooking time will vary depending on the size of your thighs and how many you are cooking at one time
Always check the internal temperature of your chicken with a digital thermometer. Chicken should be cooked until it reaches 165°F as recommended by the USDA . Some people prefer their chicken cooked a bit more but try not to go over 175F or your chicken may begin to dry out.
Allow chicken to rest for 5-10 minutes before serving