Crispy Baked Bone-In Chicken Thighs (Printable View)

Golden crackling skin meets juicy succulent meat with a smoky spice blend for the ultimate crispy finish.

# 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 ensure even cooking and optimal browning.
02 - Pat each thigh thoroughly dry on all sides with paper towels to maximize skin crispiness during baking.
03 - Preheat oven to 425°F and position a rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and place a wire rack on top. If wire rack is unavailable, thighs can be placed directly on the foil-lined pan.
05 - In a small bowl, combine salt, black 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 spice mixture over chicken, concentrating on the skin side. Rub seasoning mixture into both skin and flesh thoroughly.
08 - Arrange thighs skin-side up on the prepared rack or baking sheet with adequate space between each piece for heat circulation.
09 - Bake for 35 to 45 minutes until the skin is deep golden and crisp and internal temperature reaches 175°F to 190°F in the thickest part.
10 - For enhanced skin crispiness, broil on high for 1 to 3 minutes, monitoring closely to prevent burning.
11 - Remove from oven and allow to rest for 5 to 10 minutes on the baking sheet to redistribute juices.
12 - Transfer to serving platter, garnish with fresh parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin crisps up like restaurant-quality rotisserie chicken without any special equipment or frying.
  • Dark meat stays juicy even if you slightly overcook it, making this nearly impossible to ruin.
  • One pan, one spice blend, and less than an hour of hands-off time means weeknight dinner without the stress.
  • Leftovers are actually better the next day tucked into grain bowls or shredded into tacos.
02 -
  • Skipping the drying step will ruin your crispiness, moisture is the enemy of crackling skin, so be thorough with those paper towels.
  • Don't salt the chicken and leave it out at room temperature for hours, if you want to salt in advance, do it in the fridge uncovered overnight for the crispiest skin you've ever had.
  • A meat thermometer is your best friend, dark meat at 165°F is technically safe but still a little rubbery, aim for 175°F or higher for tender, pull-apart texture.
03 -
  • Use a wire rack if you have one, it prevents the underside from sitting in rendered fat and keeps the skin crisp all over.
  • If your oven runs hot, start checking the chicken at 30 minutes to avoid over-browning, every oven is different and dark spots can appear fast.
  • Let the chicken rest on the pan instead of a plate, the wire rack or foil keeps the skin from getting soggy while the juices settle.
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