Crispy Baked Chicken Thighs

The sound of skin crackling under the broiler is what hooked me on this recipe. I'd been making chicken thighs for years, but never quite nailed that restaurant-level crisp until I stumbled on the baking powder trick during a particularly uninspired weeknight. My husband walked into the kitchen, sniffed the air, and asked if I'd ordered takeout. That's when I knew I'd finally cracked the code.

I made these for my sister's birthday dinner last spring, and she spent the entire meal peeling off bits of crispy skin and declaring it better than any rotisserie chicken she'd ever bought. We ended up fighting over the last thigh, which she won because it was her birthday. I've never let her forget that I taught her the baking powder secret, though she now makes them more often than I do.

Ingredients

• Bone-in, skin-on chicken thighs: Dark meat is more forgiving than white meat and stays juicy even at higher temperatures, plus the bones add flavor and the skin becomes pure gold under heat.
• Olive oil: Just enough to help the spices cling and encourage browning without making the skin soggy.
• Kosher salt: The foundation of flavor that also helps draw out moisture for crispier skin.
• Black pepper: Freshly ground makes a noticeable difference in both aroma and bite.
• Garlic powder and onion powder: These create a savory base that tastes like you spent hours marinating.
• Smoked paprika: Adds a subtle smoky depth that makes people think you grilled these outdoors.
• Dried thyme, oregano, and rosemary: A trio of herbs that smells like comfort and tastes like home.
• Baking powder: The secret weapon that dries out the skin just enough to create that crackling texture.
• Lemon wedges: A bright squeeze cuts through the richness and wakes up every bite.
• Fresh parsley: Optional, but it makes the platter look like you tried, even on a Tuesday.

Instructions

Bring to Room Temperature:

Pull the chicken out of the fridge about half an hour before cooking so it heats evenly. Cold chicken straight from the fridge can cook unevenly, leaving you with rubbery skin.

Dry Thoroughly:

This is the most important step for crispy skin, so don't rush it. Pat every surface with paper towels until they come away completely dry.

Preheat and Prep Your Pan:

Get your oven to 425°F and set a rack in the upper third where the heat is most intense. Line a baking sheet with foil and top with a wire rack if you have one, it lets air circulate for even crisping.

Mix Your Spice Blend:

Whisk together all the dried seasonings and baking powder in a small bowl. The baking powder raises the pH of the skin, helping it brown faster and crisp harder.

Coat with Oil:

Drizzle olive oil over the thighs and massage it in with your hands. You want a light, even coating that will help the spices stick.

Season Generously:

Sprinkle the spice mixture all over, concentrating on the skin side. Don't be shy, this is where all the flavor lives.

Arrange on the Pan:

Place each thigh skin-side up with a little space between them so steam can escape. Crowding leads to steaming instead of crisping.

Bake Until Golden:

Roast for 35 to 45 minutes until the skin is deep golden and the internal temp hits at least 175°F. Dark meat loves a little extra heat, so don't worry about going higher.

Broil for Extra Crunch:

Flip the broiler on high and watch closely for 1 to 3 minutes. The skin will blister and crackle, but it can burn fast, so stay nearby.

Rest Before Serving:

Let the thighs sit on the pan for 5 to 10 minutes so the juices redistribute. Cutting too soon means all that moisture ends up on your cutting board instead of in the meat.

Garnish and Serve:

Transfer to a platter, scatter parsley on top if you're feeling fancy, and serve with lemon wedges. Squeeze the lemon over just before eating for a bright, tangy finish.

Save

The first time I served these at a casual dinner party, my friend asked for the recipe before she'd even finished her plate. She texted me the next day to say she'd already made them twice that week. There's something about a recipe that's this simple and this satisfying that makes you want to share it with everyone you know.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container, and they reheat beautifully in a 375°F oven or air fryer for about 8 to 10 minutes. The microwave will work in a pinch, but you'll lose that crispy skin you worked so hard for. I usually eat cold leftovers straight from the fridge for lunch, and honestly, they're still delicious that way.

Serving Suggestions

These thighs pair well with just about anything, but I love them with roasted broccoli, mashed potatoes, or a simple arugula salad dressed with lemon and olive oil. Rice or quinoa works great for soaking up any pan juices, and crusty bread is perfect for mopping up every last bit. If you're feeding a crowd, double the recipe and use two pans, they disappear faster than you'd think.

Variations and Swaps

You can swap the smoked paprika for regular paprika and add a pinch of cayenne if you want a little heat. I've also made this with fresh rosemary instead of dried, just chop it finely and use about a tablespoon. If you don't have all the herbs on hand, even just salt, pepper, garlic powder, and paprika will give you incredible results.

• Try adding a teaspoon of cumin or coriander for a warmer, earthier flavor.
• Brush with honey or maple syrup in the last five minutes for a sweet and savory glaze.
• Toss the cooked thighs in your favorite hot sauce or barbecue sauce right before serving.

Save

This recipe has become my default answer when someone asks what to make for dinner, because it's foolproof, delicious, and makes your kitchen smell like a dream. Once you nail the crispy skin, you'll never look at chicken thighs the same way again.

Q&A About the Recipe

→ How do you get crispy skin on baked chicken thighs?

Pat the chicken extremely dry with paper towels before seasoning. Use baking powder in the spice blend to draw moisture from the skin. Bake at high heat (425°F) and finish with 1-3 minutes under the broiler while watching closely to prevent burning.

→ What temperature should bone-in chicken thighs be cooked to?

Dark meat is safest and most tender when cooked to 175-190°F (80-88°C) in the thickest part. Unlike breast meat, thighs remain juicy at higher temperatures due to their fat content and connective tissue.

→ Why use baking powder on chicken skin?

Baking powder raises the skin's pH level, which helps break down proteins and allows moisture to evaporate more efficiently during baking. This chemical reaction creates a crisper, more crackling texture on the finished chicken.

→ Should I cover chicken thighs when baking?

Never cover chicken thighs if you want crispy skin. Covering traps steam and keeps the skin soft and rubbery. Bake uncovered on a wire rack if possible to allow air circulation and even crisping all around.

→ How long should chicken thighs rest after cooking?

Let chicken thighs rest for 5-10 minutes after removing from the oven. This allows juices to redistribute throughout the meat rather than spilling out onto the cutting board, ensuring each bite stays moist and flavorful.

→ Can I prepare these chicken thighs ahead of time?

Salt the thighs and refrigerate uncovered on a rack for up to 24 hours before baking for even crisper skin. You can also mix the spice blend ahead of time and store in an airtight container. Bring chicken to room temperature 20-30 minutes before cooking.