Crispy Baked Bone-In Chicken Thighs (Printable)

Golden crackling skin with juicy succulent meat, smoky spice blend and quick broil for ultimate crispiness.

# 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

# Steps:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to ensure even heat distribution throughout the meat.
02 - Pat each thigh completely dry on all sides with paper towels to maximize skin crispiness during baking.
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 set a wire rack on top if available. If not using a wire 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 all surfaces evenly.
07 - Sprinkle the spice mixture over the chicken, concentrating on the skin side. Rub seasoning into both the skin and flesh.
08 - Arrange thighs skin-side up on the rack or baking sheet, ensuring 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 of the thigh.
10 - For enhanced skin crispiness, broil on high for 1 to 3 minutes, watching constantly to prevent burning.
11 - Remove from the oven and allow the chicken to rest for 5 to 10 minutes on the pan to redistribute juices.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The skin shatters like glass when you bite into it, while the meat stays so juicy it practically falls off the bone.
  • You only need one bowl, one pan, and a handful of spices you probably already have in your cupboard.
02 -
  • Patting the skin dry is not optional, moisture is the enemy of crispness and skipping this step will leave you with rubbery, pale skin.
  • Dark meat tastes best when cooked past the usual 165°F, somewhere between 175°F and 190°F the collagen breaks down and the meat turns silky and tender.
03 -
  • Always use a meat thermometer, guessing leads to undercooked or dried-out chicken, and dark meat is most forgiving between 175°F and 185°F.
  • If your oven runs hot or cool, check the chicken five minutes earlier or later than the recipe suggests, every oven has its own personality.
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