Crispy Baked Chicken Thighs (Printable)

Golden crispy skin with juicy succulent meat, seasoned with smoky spices and baked to perfection.

# What You'll Need:

→ Chicken

01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (about 8 pieces)

→ Seasoning

02 - 2 tablespoons olive oil or avocado oil
03 - 2 teaspoons kosher salt
04 - 1.5 teaspoons freshly ground black pepper
05 - 1.5 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1.5 teaspoons smoked paprika
08 - 1.5 teaspoons dried thyme
09 - 1.5 teaspoons dried oregano
10 - 0.5 teaspoon dried rosemary, crumbled
11 - 0.5 teaspoon aluminum-free baking powder

→ Serving

12 - 1 lemon, cut into wedges
13 - Fresh parsley, finely chopped for garnish

# How To Make:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to achieve even cooking throughout.
02 - Pat each thigh completely dry on all sides with paper towels to ensure maximum skin crispiness during baking.
03 - Preheat the oven to 425 degrees Fahrenheit. Position the oven rack in the upper third.
04 - Line a rimmed baking sheet with aluminum foil and place a wire rack on top. If a wire rack is unavailable, the foil-lined pan alone is acceptable.
05 - In a small mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until evenly distributed.
06 - Place chicken thighs in a large bowl or on a work surface. Drizzle with olive oil and rub to coat evenly on all surfaces.
07 - Sprinkle the spice mixture generously over the chicken, concentrating on the skin side. Rub the seasoning into both the skin and flesh thoroughly.
08 - Place chicken thighs skin-side up on the wire rack or baking sheet, ensuring adequate space between each piece for air circulation.
09 - Bake for 35 to 45 minutes until the skin achieves a deep golden color and becomes crisp. The internal temperature in the thickest part should reach 175 to 190 degrees Fahrenheit.
10 - For enhanced skin crispiness, broil on high for 1 to 3 minutes, monitoring constantly to prevent burning.
11 - Remove from the oven and allow the chicken to rest on the baking sheet for 5 to 10 minutes before serving.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets so crispy it shatters like glass when you bite into it, while the meat stays ridiculously juicy.
  • You only need one pan, a handful of pantry spices, and less than ten minutes of actual work.
  • Dark meat is forgiving and nearly impossible to dry out, so even if you forget to set a timer, youll still eat well.
  • Leftovers taste better the next day tucked into grain bowls, salads, or eaten cold straight from the fridge at midnight.
02 -
  • Drying the chicken is the single most important step, skip it and the skin will be flabby and disappointing no matter how hot your oven is.
  • Don't flip the thighs or move them around, let them sit undisturbed so the skin has a chance to crisp in contact with the hot pan.
  • Dark meat is done at 165°F but tastes better at 175°F to 190°F when the fat and collagen have melted into tenderness.
  • If your thighs are different sizes, pull the smaller ones out early and let the larger ones finish cooking.
03 -
  • If you have time, salt the chicken and refrigerate it uncovered on a rack for up to twenty-four hours, this dries the skin and seasons the meat all the way through.
  • Use a meat thermometer instead of guessing, dark meat is forgiving but checking the temperature takes the anxiety out of it.
  • Save the pan drippings and toss them with roasted vegetables or drizzle over rice, they're full of smoky, savory flavor.
  • If your oven runs cool, bump the temperature to 450°F or add a few extra minutes to the baking time.
Go Back