Roasted Hot Honey Chicken Thighs
A twist on the viral hot-honey bowl trend featuring juicy, skin-on, bone-in chicken thighs seasoned with a bold dry rub and roasted to perfection.
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs for maximum flavor
- 2 tablespoons olive oil for coating and moisture
Spice Rub
- 1 teaspoon garlic powder adds savory depth
- 1 teaspoon onion powder for sweet, aromatic base
- 1 teaspoon paprika provides color and mild sweetness
- 1/2 teaspoon dried thyme earthy, herbaceous notes
- 1/2 teaspoon dried rosemary pairs perfectly with chicken
- 1 teaspoon salt enhances all flavors
- 1/2 teaspoon black pepper adds subtle heat and complexity
- 1/2 teaspoon smoked paprika optional but adds smoky depth
Instructions
Preparation
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment.
- Pat each chicken thigh thoroughly dry with paper towels, inside and out.
- Drizzle olive oil over each thigh, rubbing it over the skin and under it.
- In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika.
- Sprinkle the spice mix evenly over both sides of the thighs.
- Place thighs skin-side up on the baking sheet with space in between.
Cooking
- Roast the chicken thighs in the oven for 35-40 minutes, aiming for an internal temperature of 165°F.
- Remove the thighs from the oven and let them rest for 5 minutes before serving.
Notes
For best results, use bone-in, skin-on thighs and ensure they are spaced properly on the baking sheet for maximum crispiness. Add hot honey before serving to avoid burning in the oven.