Crispy Baked Chicken Thighs (Printable Version)

Golden, crackling skin and juicy meat with a smoky spice blend for perfectly crispy baked chicken 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

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

# How-To Steps:

01 - Remove chicken thighs from the 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 possible skin during baking.
03 - Preheat the oven to 425 degrees Fahrenheit. Position a 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 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 thoroughly into the skin and flesh.
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 retain juices.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The skin gets shatteringly crisp without a single drop of frying oil, and cleanup is just one pan.
  • Dark meat stays juicy even if you slightly overcook it, making this nearly foolproof for busy weeknights.
  • The spice blend is smoky, aromatic, and versatile enough to become your house seasoning for everything.
02 -
  • Skipping the drying step will leave you with rubbery, pale skin no matter how high you crank the oven.
  • Dark meat is actually better when cooked past the usual 165 degrees Fahrenheit because the extra heat melts the collagen and makes it incredibly tender.
  • If your oven runs hot, start checking the chicken at 30 minutes to avoid drying out the edges.
03 -
  • Use a meat thermometer instead of guessing, it is the only way to guarantee juicy, perfectly cooked chicken every time.
  • If you want a spicier version, add a half teaspoon of cayenne to the spice blend or use hot paprika instead of smoked.
  • Do not move the thighs around once they are on the pan, letting them sit undisturbed helps the skin crisp evenly.
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