5-Ingredient Baked Chicken Thighs

You know what’s better than a fancy, complicated dinner with 27 ingredients and an existential crisis halfway through? This. These 5-Ingredient Baked Chicken Thighs are proof that sometimes, less really is more. No marinades, no stress, no “chef-y” nonsense — just juicy, crispy-skinned chicken that basically cooks itself while you scroll TikTok.

Why This Recipe is Awesome

• Only five ingredients. You probably already have them.

• Zero prep drama. Mix, toss, bake. Done.

• Crispy on the outside, tender inside. The chicken basically bribes you to make it again.

• Budget-friendly. Because flavor shouldn’t require a mortgage.

• Forgiving. Burnt edges? Still delicious. Forgot the timer? Still edible.

It’s one of those “throw it in the oven and forget about it” dinners — perfect for lazy legends like us.

Ingredients You’ll Need

• 4 chicken thighs (bone-in, skin-on) – the flavor champs of the poultry world.

• 2 tbsp olive oil – for that golden, crispy finish.

• 1 tsp garlic powder – or actual garlic if you’re feeling extra.

• 1 tsp paprika – color + subtle smoky goodness.

• Salt & pepper – the unsung heroes of every recipe.

Optional but highly encouraged: squeeze of lemon juice or a sprinkle of herbs at the end — chef’s kiss.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Yes, preheating matters — we’re not animals.

2. Pat your chicken dry. Moisture = no crisp = sadness.

3. Season it like you mean it. In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Toss the thighs until fully coated.

4. Lay ‘em out. Arrange chicken thighs skin-side up on a baking sheet or oven-safe dish. Give them space — they’re introverts.

5. Bake for 35–40 minutes or until internal temp hits 165°F (74°C) and the skin is gloriously crisp.

6. Let it rest. Five minutes of patience = juicier chicken.

7. Serve it up. Plate with veggies, salad, or straight from the tray (no judgment).

Bonus: That leftover oil and juice in the pan? Pure liquid gold. Spoon it over your chicken before serving.

Common Mistakes to Avoid

• Skipping the pat-dry step. Moisture ruins crispiness faster than a bad first date.

• Overcrowding the pan. Airflow = crispy skin. Sardine arrangement = steamed sadness.

• Under-seasoning. You’re not feeding a toddler. Be generous.

• Cooking at low temp. You want heat, not a slow spa day for your chicken.

• Forgetting to rest. Let it sit — it’s earned it.

Alternatives & Substitutions

• No chicken thighs? Use drumsticks or breasts (just adjust the time: less for boneless).

• No olive oil? Melted butter adds even more flavor (and less self-control).

• Add honey or soy sauce for a quick glaze twist.

• Want spicy? Toss in a pinch of chili powder or cayenne.

• No paprika? Use a mix of smoked salt and pepper — close enough.

FAQ (Frequently Asked Questions)

Q: Can I use boneless thighs?
A: Absolutely. Just shave off 10 minutes from the baking time.

Q: Can I cook them in an air fryer?
A: Oh yeah. 375°F (190°C) for about 20–25 minutes. Crispy heaven.

Q: Can I meal prep these?
A: 100%. Store in the fridge for up to 4 days or freeze up to 2 months.

Q: Do I need to flip the chicken?
A: Nope. The oven does the work. Just don’t open it every 5 minutes like a reality show judge.

Q: How do I know it’s done?
A: When the juices run clear or your meat thermometer reads 165°F. No guessing games.

Q: Can I marinate it overnight?
A: Sure! Adds more flavor, but the beauty of this recipe is you don’t have to.

Q: Why thighs and not breasts?
A: Flavor. Juiciness. Zero dryness. Enough said.

Final Thoughts

See? Dinner doesn’t need to be complicated to be amazing. With just five ingredients, you’ve made something crispy, juicy, and so easy you’ll wonder why you ever bothered with 12-step recipes.

So go ahead — grab that fork, dip it in the pan juice, and take a victory bite. You’re officially the ruler of weeknight dinners (and your oven). 👑