Crispy Baked Chicken Thighs (Printable)

Golden crackling skin meets juicy succulent meat with a smoky spice blend for perfectly crispy dark meat every time.

# What you'll need:

→ Chicken

01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (about 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

→ For Serving

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

# How-To Steps:

01 - Remove chicken thighs from 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 promote maximum skin crispiness during baking.
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 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 sides.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub 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 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 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 Tips:

01 -
  • The skin crisps up like restaurant-quality roast chicken without any frying or complicated techniques.
  • Dark meat stays juicy and forgiving, so you dont have to stress over exact timing the way you do with breasts.
  • One simple spice blend does all the work, and you probably already have most of it in your pantry.
  • Cleanup is minimal, especially if you line the pan with foil and use a rack.
02 -
  • Drying the skin thoroughly is the single most important step for crispiness, and skipping it will leave you with rubbery, pale skin no matter how long you bake.
  • Dark meat tastes better when cooked to a higher temperature than white meat, so aim for at least 175 degrees and dont worry if it goes up to 190.
  • If you have time, salt the thighs and leave them uncovered in the fridge overnight, which dries out the skin even more and seasons the meat all the way through.
  • A wire rack is optional but makes a huge difference, allowing hot air to circulate under the chicken so the bottom skin crisps up just like the top.
03 -
  • If you want even more flavor, rub the spice blend under the skin as well as on top, which seasons the meat directly and creates pockets of intense flavor.
  • For a spicier version, add a pinch of cayenne or red pepper flakes to the spice blend, or swap the smoked paprika for hot paprika.
  • Always use a meat thermometer to check doneness, because ovens vary and guessing can lead to undercooked or dry chicken.
  • If you do not have a wire rack, flip the thighs halfway through baking so both sides crisp up evenly.
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