Crispy Baked Chicken Thighs (Printable)

Golden, crispy skin with juicy succulent meat. Simple spices and a quick broil create perfectly baked dark meat.

# What You Need:

→ 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:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to allow them to reach room temperature for even cooking.
02 - Pat each thigh very dry on all sides using paper towels to ensure the crispiest possible skin during baking.
03 - Preheat oven to 425 degrees Fahrenheit. Position an oven rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and place a wire rack on top if available. If not using a rack, ensure foil covers the entire 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 all pieces evenly.
07 - Sprinkle the spice mixture generously over the chicken, focusing on the skin side. Rub the seasoning into both the skin and flesh thoroughly.
08 - Arrange thighs skin-side up on the prepared 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 brown and crispy and the internal temperature reaches 175 to 190 degrees Fahrenheit in the thickest part.
10 - For extra-crispy skin, place under the broiler on high heat 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 a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets shatteringly crisp without any frying or messy cleanup.
  • Dark meat stays juicy even if you accidentally overbake it by a few minutes.
  • One spice blend does all the work, and you probably have most of it already.
  • It feels like a special dinner but comes together on a weeknight.
02 -
  • Drying the chicken is not optional, wet skin will never crisp no matter how hot your oven is.
  • Don't skip the resting time, cutting into the chicken too soon lets all the juices run out onto the cutting board.
  • Use a meat thermometer to avoid guessing, dark meat is safe and delicious at 175°F and up.
03 -
  • Salt the chicken and refrigerate it uncovered on a rack for up to 24 hours before baking for the crispiest skin you've ever tasted.
  • If you don't have a wire rack, flip the thighs halfway through baking so both sides get some direct heat.
  • Add a pinch of cayenne to the spice blend if you like a little heat.
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