Crispy Baked Bone-In Chicken Thighs (Print Version)

Golden, crispy skin with juicy, tender meat inside. Simple spices and oven-baked perfection.

# 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

# How to Make It:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to bring to room temperature.
02 - Pat each thigh very dry on all sides with paper towels to ensure the crispiest skin possible.
03 - Preheat oven to 425 degrees Fahrenheit. Position oven rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and set a wire rack on top. If 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 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 oven and let rest for 5 to 10 minutes on the pan before transferring.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The skin crisps up like restaurant-quality rotisserie chicken without any special equipment or frying.
  • Dark meat stays juicy and forgiving, so even if you lose track of time, it wont dry out like chicken breasts do.
  • One simple spice blend does all the work, and you probably already have every ingredient in your pantry.
  • Minimal cleanup means more time enjoying dinner and less time scrubbing pans afterward.
02 -
  • Skipping the paper towel step will leave you with rubbery skin, no matter how long you bake, because moisture is the enemy of crispiness.
  • Using a meat thermometer changed everything for me, dark meat reaches its best texture between 175 and 190°F, not the 165°F you see for breasts.
  • If you salt the thighs and refrigerate them uncovered on a rack for up to 24 hours before cooking, the skin dries out even more and crisps up like magic.
03 -
  • If you dont have a wire rack, flip the thighs halfway through baking so both sides get crispy and the bottom doesnt steam in its own juices.
  • For an even deeper flavor, let the seasoned thighs sit in the fridge uncovered overnight, the dry air will tighten the skin and concentrate the spices.
  • Always check the temperature in the thickest part of the thigh near the bone, thats where it takes longest to cook and where youll know its truly done.
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