Crispy Baked Chicken Thighs (Printer-friendly)

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

# What You'll Need:

→ Chicken

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

→ 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
13 - Fresh parsley, finely chopped

# How To Make It:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to bring to room temperature. Pat each thigh completely dry on all sides with paper towels.
02 - Preheat oven to 425°F. Position rack in upper third of oven. Line rimmed baking sheet with foil and place wire rack on top if available, or use foil-lined pan directly.
03 - In small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly.
04 - Place chicken thighs in large bowl. Drizzle with olive oil and rub to coat evenly. Sprinkle spice mixture over chicken, focusing on skin side, and rub seasoning into skin and flesh.
05 - Arrange thighs skin-side up on rack or baking sheet, leaving space between each piece.
06 - Bake for 35 to 45 minutes, until skin is deep golden and crisp and internal temperature reaches 175°F to 190°F in thickest part.
07 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to avoid burning.
08 - Remove from oven and let rest for 5 to 10 minutes on pan. Transfer to serving platter. Garnish with parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The skin shatters like glass while the meat stays so juicy you'll forget you ever liked white meat.
  • You can walk away and do laundry, answer emails, or sip wine while the oven does all the work.
  • It works with pantry spices you already own, no specialty shop required.
  • Leftovers taste better the next day, tucked into grain bowls or eaten cold over the sink.
02 -
  • Drying the chicken is not optional, I skipped it once and ended up with rubbery skin that never crisped.
  • A meat thermometer changed everything for me, dark meat tastes best above 175°F when the collagen melts into silky tenderness.
  • If your oven runs cool, add 5 minutes and check the temp instead of guessing by color alone.
03 -
  • Use a wire rack whenever possible, it prevents the underside from steaming and keeps the whole thigh crispy.
  • Don't skip the resting time, those few minutes let the juices settle so every bite is moist and flavorful.
  • If you love heat, add a pinch of cayenne to the spice mix or serve with hot sauce on the side.
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