Crispy Baked Bone-In Chicken Thighs (Printable)

Golden skin, juicy meat, and smoky spices make these baked chicken thighs irresistibly crispy and flavorful.

# 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
13 - Fresh parsley, finely chopped

# Directions:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to ensure even cooking throughout.
02 - Pat each thigh very dry on all sides with paper towels to achieve the crispiest skin possible.
03 - Preheat the oven to 425°F. Position a rack in the upper third of the oven.
04 - Line a rimmed baking sheet with 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 until well combined.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub evenly to coat all surfaces.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub the seasoning into 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 and crisp and the internal temperature reaches 175°F to 190°F 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 retain juices.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The skin gets so crispy it crackles when you bite into it, while the meat stays incredibly juicy.
  • You only need one bowl, one pan, and a handful of spices you probably already own.
  • Dark meat is forgiving and flavorful, so even if you overcook it slightly, it still tastes amazing.
  • It feels fancy enough for company but easy enough for a weeknight when you're running on fumes.
02 -
  • If you skip drying the chicken, the skin will steam instead of crisp, no matter how high you crank the oven.
  • A meat thermometer is the only way to know for sure when dark meat is done, thighs are safe at 165 degrees but taste better around 175 to 190 when the fat has fully rendered.
  • Baking powder is not the same as baking soda, make sure it's aluminum-free or it can leave a metallic taste.
03 -
  • Use a wire rack whenever possible, it lets heat circulate under the chicken and prevents the bottoms from steaming in their own fat.
  • If your thighs are different sizes, start checking the smaller ones a few minutes early and pull them out as they finish.
  • Don't move or flip the chicken once it's in the oven, let it sit undisturbed so the skin has a chance to crisp without tearing.
  • Save the pan drippings and toss them with roasted vegetables or stir them into rice for an instant flavor upgrade.
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