Crispy Baked Chicken Thighs (Printable)

Golden, crackling skin meets juicy, succulent meat in these perfectly seasoned baked chicken thighs.

# Ingredient List:

→ 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

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

# Directions:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to bring them closer to room temperature.
02 - Pat each thigh very dry on all sides with paper towels to ensure the crispiest skin possible.
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 the 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 evenly distributed.
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, focusing on the skin side. Rub seasoning into the skin and flesh thoroughly.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece for air circulation.
09 - Bake for 35 to 45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175 to 190 degrees Fahrenheit in the thickest part.
10 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to avoid burning.
11 - Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The skin shatters when you bite it, and the meat stays so juicy you barely need a knife.
  • One pan, one spice blend, and barely any cleanup, but it tastes like you spent all day in the kitchen.
  • Dark meat is forgiving, so even if your oven runs hot or cold, youll still end up with something delicious.
02 -
  • If you skip drying the chicken, the skin will never get truly crispy no matter how long you bake it.
  • Baking powder is not the same as baking soda, and using the wrong one will leave a metallic taste, so double check the label.
  • Dark meat is safe and juiciest between 175 and 190 degrees, so dont pull it out at 165 like you would with breasts.
03 -
  • Press the spice blend into the skin with your fingers instead of just sprinkling it on top so it sticks better and browns more evenly.
  • If your oven has hot spots, rotate the pan halfway through baking so every thigh crisps at the same rate.
  • Save the drippings from the pan and toss them with roasted potatoes or vegetables for extra flavor.
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