Crispy Baked Bone-In Chicken Thighs (Printable Version)

Golden, crackling skin meets succulent juicy meat with simple seasoning and oven technique.

# What You'll 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 and Serving

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

# How-To Steps:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to allow them to reach closer to room temperature for even cooking.
02 - Pat each thigh completely dry on all sides using paper towels to ensure the crispiest skin possible.
03 - Preheat the oven to 425 degrees Fahrenheit. Position an oven rack in the upper third of the oven.
04 - Line a rimmed baking sheet with aluminum foil and place a wire rack on top if available. If no rack is available, 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 well combined.
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, ensuring even coverage.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece to allow 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 of the thigh.
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 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 so crispy it shatters like glass when you bite into it, while the meat stays ridiculously juicy.
  • You only need one bowl, one pan, and a handful of spices you probably already have.
  • Dark meat is forgiving and flavorful, so even if you overcook it slightly, it still tastes amazing.
  • Leftovers reheat beautifully and taste just as good tucked into a salad or sandwich the next day.
02 -
  • Pat the chicken dry like your life depends on it, moisture is the enemy of crispy skin and this step makes or breaks the texture.
  • Dont skip the baking powder, it might seem odd but it alkalized the skin and dramatically improves crispiness without adding any taste.
  • Use a meat thermometer and aim for at least 175°F, dark meat needs a higher temp than white meat to become tender and succulent.
  • If youre using a rack, make sure its oven-safe and sturdy, flimsy racks can warp and cause uneven cooking.
03 -
  • Salt the thighs and leave them uncovered in the fridge overnight on a rack, this dries out the skin even more and results in the crispiest texture Ive ever achieved.
  • Rotate the pan halfway through baking if your oven has hot spots, it ensures every piece gets evenly golden.
  • Save the rendered fat and drippings from the pan, they make an incredible base for gravy or can be used to roast vegetables the next day.
  • If youre cooking for a crowd, double the recipe and use two pans, just make sure theres enough space between the thighs for air to flow.
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