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Today on The Stay At Home Chef I'm showing you how to make Crispy Oven Baked Chicken Thighs. This is a super simple way to roast chicken thighs in the oven. To start you'll want to preheat your oven to 450 degrees Fahrenheit, and then we're gonna put together a quick rub. I think I've been making this rub for 10 years now.
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Our family loves it. You'll start with 2 teaspoons of paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon each of garlic powder and onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and we'll stir this together.
Then you'll want to grease a 9×13 pan, and we'll place our chicken thighs in there. I'm gonna use 6 large ones today, but if yours are smaller you can use 8. And then it's a good idea to check them all out. If they have any excess skin or fat, you can use a knife or some kitchen shears to trim that off. The secret to crispy baked chicken thighs is to do this trimming, because you don't want any of that skin sitting on the bottom where it will just get soggy. Then we'll drizzle on about 2 tablespoons of olive oil onto the top of our chicken thighs, and then we'll either brush or rub that on. This oil will crispen up our skin.
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Pretty sure 'crispen' is not even a word, but whatever, you guys know what I mean. We want that nice crispy skin, and oil will give us that. Then we'll take our seasoning mixture and sprinkle it over just the tops of that skin of our chicken thighs. Don't stress too much about perfection, you're looking for just kind of a general, even coating on that chicken skin. We're going for crispy on the outside and juicy on the inside. So we're going to blast this with heat and roast it in a 450 degree oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees.
I always recommend using a meat thermometer, to make sure you hit that safe temperature. With chicken thighs, they have dark meat, so they're a little more forgiving. In fact, I like to cook my dark meat up to more of the 172 to 175 degree range. Once it reaches temperature, I pull it out of the oven and grab another clean brush, and grab some of that liquid and brush it on top of the skins to kind of baste them. And then we're gonna return these to the oven underneath the broiler setting for just about 2 minutes to crisp up the skin. Just be sure to watch it closely, so nothing burns. And that's it. You are ready to eat. If you want to add a little color, just sprinkle on some freshly chopped parsley. Thanks for watching. You can find the full written recipe in the video description. Be sure to subscribe, like, and follow, and check out the rest of my videos, where you can find hundreds of restaurant quality recipes, you can easily make at home. See you later. .