Crispy Baked Chicken Thighs (Print Page)

Golden crackling skin meets juicy meat in these perfectly seasoned thighs.

# What You Need:

→ Chicken

01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (approximately 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

→ Garnish and Serving

12 - 1 lemon, cut into wedges (optional)
13 - Fresh parsley, finely chopped (optional)

# Directions:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to ensure even cooking throughout.
02 - Pat each thigh completely dry on all sides using paper towels to achieve maximum skin crispiness.
03 - Preheat oven to 425 degrees Fahrenheit. Position a rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and set a wire rack on top if available. If not using a rack, place thighs directly on foil-lined pan.
05 - In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until well blended.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all surfaces.
07 - Sprinkle the spice mixture over the chicken, concentrating on the skin side. Rub seasoning into the skin and flesh thoroughly.
08 - Arrange thighs skin-side up on the rack or baking sheet, ensuring adequate space between each piece for air circulation.
09 - Bake for 35 to 45 minutes until skin is deep golden and crisp and internal temperature reaches 175 to 190 degrees Fahrenheit in the thickest part of the thigh.
10 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to prevent burning.
11 - Remove from oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute.
12 - Transfer to serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets shatteringly crisp while the meat stays so juicy you'll wonder why you ever bothered with chicken breasts.
  • It's almost impossible to mess up because dark meat is forgiving and flavorful even if you slightly overcook it.
  • One pan, minimal cleanup, and the whole thing comes together faster than most delivery orders.
  • The spice blend smells like a backyard barbecue but works perfectly indoors any season.
02 -
  • Drying the chicken is non-negotiable, moisture is the enemy of crispy skin and I learned this the hard way after serving soggy thighs to guests once.
  • Don't skip the resting time or you'll lose all those precious juices the moment you cut in.
  • A meat thermometer takes the guesswork out, dark meat is safe at 165°F but tastes better at 175°F or higher when the collagen melts.
  • If your oven runs hot, start checking at 30 minutes to avoid drying out the meat.
03 -
  • For the crispiest skin of your life, salt the thighs and leave them uncovered in the fridge overnight on a rack.
  • Use a wire rack on your baking sheet so air circulates underneath and the skin crisps on all sides.
  • Don't open the oven door constantly, every time you do, you lose heat and slow down the crisping process.
  • If the skin isn't as crispy as you'd like after baking, a quick broil at the end works miracles.
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