Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for a bit of heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh lemon wedges, for serving
Feel free to substitute the chicken thighs with drumsticks if you prefer, and adjust the spice level to suit your family’s taste. My abuela always said, “Cooking is about feeling,” so let your senses guide you!
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil for easy cleanup.
- Pat the chicken thighs dry with paper towels to ensure they get crispy.
- In a small bowl, mix together the olive oil, garlic powder, paprika, oregano, cayenne pepper, salt, and black pepper.
- Rub the spice mixture evenly over the chicken thighs, ensuring they are well-coated.
- Place the chicken on the prepared baking sheet, skin side up.
- Bake in the preheated oven for 35-40 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Squeeze fresh lemon juice over the top for a zesty finish.
Remember, patience is key! Letting the chicken rest ensures it remains juicy and flavorful, a lesson I learned from countless Sunday dinners with my family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International