How to make Baked Chicken – Easy Recipe for Beginners

You know that feeling when you open the fridge, see a pack of chicken thighs, and consider ordering food instead? Yeah, me too. But this baked chicken recipe will change your whole vibe. It’s so juicy, so crispy, and so easy, it practically makes itself (almost). Plus, it makes your kitchen smell like you've got your life together.

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Ingredients (serves 4):

Bone-in, skin-on chicken thighs – 4 pieces (about 900g total)

Olive oil – 2 tbsp (30ml)

Garlic powder – 1 tsp (3g)

Paprika – 1 tsp (2g)

Dried thyme – 1/2 tsp (1g)

Salt – 1 tsp (5g)

Black pepper – 1/2 tsp (2g)

Lemon juice – 1 tbsp (15ml)

Optional: chili flakes – a pinch (if you like a kick)

Optional garnish: chopped fresh parsley or lemon wedges

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Step-by-Step Instructions:

1. Preheat the oven (5 minutes):

Set it to 200°C (400°F). If you’ve got a convection setting, go wild — it’ll help crisp up that skin.

2. Dry the chicken (1 minute):

Pat the chicken thighs dry with paper towels. This step is crucial for crispy skin — moisture is the enemy here.

3. Season the chicken (3 minutes):

In a small bowl, mix olive oil, garlic powder, paprika, thyme, salt, pepper, and lemon juice. Rub this glorious mixture all over the chicken thighs. Don’t be shy — get under the skin if you can.

4. Bake (40 minutes):

Place the chicken skin-side up on a wire rack over a foil-lined baking sheet (or just use a roasting pan if you’re chill like that).

Bake for 40 minutes, or until the skin is golden and a meat thermometer reads 75°C (165°F) in the thickest part.

5. Rest (5 minutes):

Remove from the oven and let the chicken rest for 5 minutes before serving. This locks in all that juicy goodness.

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Pro Tip:

Place a few lemon slices or garlic cloves under the chicken while baking for extra flavor — plus your kitchen will smell amazing. Also, always bake chicken skin-side up to get it nice and crispy.