Perfect Roasted Chicken Thighs

Chicken shouldn't be all that hard to cook...I's chicken. When I failed to cook skin-on, bone-in chicken well the first time around, I was embarrassed. I felt shamed. Like the kid who gets picked last for kickball during middle school PE. Why are kids so mean sometimes?

Anyways, after experimenting with spice combinations, heat temps and time in the oven, I think I've finally nailed the chicken roasting thing. This is really easy - as it should be. The chicken comes out tender, juicy and flavorful while the skin takes on a mildly crispy consistency. It's just perfect. Is it narcissistic of me to call my own dish perfect? Whatever, it could be worse. I could be one of those chicks that always drives with the mirror flap down so she can constantly look at herself.

Moving on. Obviously, this chicken will complement just about any side dish or veggie, well, since it's chicken. Chicken is like the water of animal protein - not because it's bland ( can be if you're boring) - but because it goes with literally anything. Except for maybe ice cream. And chocolate. Chicken flavored chocolate ice cream? Gross...let me know if recipe development ever surges on that front. Bon apetit!

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  • 4 skin-on, bone-in chicken thighs
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 1/4 tsp ground thyme
  • 1/4 tsp dried oregano or Italian seasoning
  • 1/2 tbsp rosemary
  • 1/8 tsp smoked paprika
  • 1/8 tsp cayenne
  • 1/8 tsp sea salt


1. Preheat your oven to 350.

2. Line a square baking dish or cookie sheet with aluminum foil and grease with olive oil. Arrange your chicken any way you please.

3. In a small dish, combine all the spices. Pour your spice mix over your chicken thighs (as evenly as you can).

4. Place seasoned chicken in the oven for 50 minutes to an hour, or until the chicken is no longer pink at the bone and the juices run clear.

Servings: 4