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Cajun Spiced Oven Chicken Thighs - Bold Flavor, Easy Weeknight Dinner

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (6–8 pieces, about 2.5 to 3 pounds)
  • Olive oil (or avocado oil)
  • Salt (kosher or sea salt)
  • Black pepper
  • Paprika (sweet)
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Dried oregano
  • Dried thyme
  • Cayenne pepper (adjust to taste)
  • Brown sugar (optional, for a hint of caramelized sweetness)
  • Lemon (for serving)
  • Fresh parsley or green onions (optional garnish)

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top for best crisping.
  2. Pat the chicken dry: Use paper towels to remove surface moisture. Dry skin equals better browning.
  3. Mix the Cajun seasoning: In a small bowl, combine 1.5 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/4 to 1/2 teaspoon cayenne. Add 1 to 2 teaspoons brown sugar if you like a touch of sweetness.
  4. Oil and season: Rub 1 to 2 tablespoons oil over the thighs. Sprinkle the seasoning evenly on both sides, lifting the skin gently to season underneath for extra flavor.
  5. Arrange on the rack: Place thighs skin-side up with a little space between each piece to promote airflow and crisping.
  6. Roast: Bake for 30–40 minutes, depending on size. You’re aiming for an internal temperature of 175–190°F for tender, juicy thighs. The skin should look crisp and lightly blistered.
  7. Optional broil: For extra-crisp skin, broil on high for 1–2 minutes at the end. Watch closely to prevent burning.
  8. Rest and finish: Let the chicken rest 5 minutes. Squeeze fresh lemon over the top and sprinkle with chopped parsley or green onions.
  9. Serve: Pair with rice, creamy coleslaw, cornbread, roasted potatoes, or sautéed green beans. The juices from the pan make a great drizzle for rice or veggies.