Crispy Oven Chicken Thighs with Garlic Parmesan

Ingredients

• 2 lb bone-in, skin-on chicken thighs (about 4 large thighs)
• 4 clove garlic cloves, minced
• 0.5 cup parmesan cheese, finely grated (plus extra for serving)
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried thyme
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken thighs dry. In a bowl, combine garlic, parmesan, olive oil, paprika, thyme, oregano, salt, and pepper to make a paste.
3. Rub paste over thighs, getting some under the skin if possible.
4. Bake skin-side up 35 minutes, until golden and crispy.
5. Check internal temperature at the thickest part; target at least 175°F for best texture.
6. Rest 5 minutes. Sprinkle with extra parmesan if desired.

Tips

• Dry the chicken very well for crispier skin.
• For extra crisp, broil 2–3 minutes at the end (watch closely).

Storage

• Refrigerate up to 3 days in an airtight container.
• Reheat in oven/toaster oven at 350°F to preserve crispness.

Nutrition (Auto-calculated later)

We’ll add automated nutrition calculations next. This section is a placeholder.