Crispy Baked Chicken Thighs (Printable)

Golden skin with succulent juicy meat, seasoned with smoky spices and perfectly baked for crispy results every time.

# Ingredient List:

→ 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

→ Garnish and Serving

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

# How-To Steps:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to ensure even cooking throughout.
02 - Pat each thigh thoroughly dry on all sides using paper towels to achieve the crispiest skin possible.
03 - Preheat the oven to 425 degrees Fahrenheit. Position the oven rack in the upper third of the oven.
04 - Line a rimmed baking sheet with aluminum foil and set a wire rack on top. If a wire rack is unavailable, 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.
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 thoroughly into the skin and flesh.
08 - Arrange thighs skin-side up on the prepared rack or baking sheet, leaving adequate space between each piece for heat 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 prevent burning.
11 - Remove from the oven and let rest for 5 to 10 minutes on the pan before transferring to serve.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin crisps up so perfectly that it crackles when you bite into it, no frying or messy oil required.
  • Dark meat stays juicy and forgiving, even if you leave it in the oven a few extra minutes.
  • One simple spice blend does all the work, and you probably already have most of it in your pantry.
  • Cleanup is minimal, especially if you line your pan with foil and use a wire rack.
02 -
  • Drying the skin is the single most important step, skip it and you'll end up with rubbery, pale chicken no matter how long you bake it.
  • Dark meat is done and safe at 165°F, but it tastes so much better when you push it to 175°F or higher, the collagen breaks down and the texture becomes silky.
  • If you have time, salt the thighs and leave them uncovered in the fridge overnight, the skin dries out even more and crisps like a dream.
03 -
  • Invest in a simple instant-read thermometer, it takes the guesswork out and ensures you never undercook or dry out your chicken.
  • If your oven runs hot or cool, adjust the temperature by 25°F and keep an eye on the color of the skin.
  • Save the rendered fat and drippings from the pan, they're incredible for roasting vegetables or frying eggs the next morning.
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