Crispy Baked Bone-In Chicken Thighs (Printable)

Juicy chicken thighs with golden crispy skin, seasoned with smoky spices and baked to 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 (optional)
13 - Fresh parsley, finely chopped (optional)

# How to Make It:

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 degrees Fahrenheit and 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 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 the 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 Suggestions:

01 -
  • The skin crisps up like fried chicken, but you dont have to stand over hot oil or scrub a splattered stove.
  • Dark meat stays juicy and forgiving, even if you lose track of time by a few minutes.
  • One spice blend does all the work, and you probably already have most of it in your pantry.
  • Leftovers taste even better the next day, especially when you reheat them in the oven to bring back that crunch.
02 -
  • If you skip drying the chicken, the skin will steam instead of crisp, no matter how hot your oven is.
  • Dark meat is done at 165°F, but it tastes better and more tender between 175°F and 190°F, so don't pull it too early.
  • The baking powder trick only works if you use aluminum-free, otherwise it can taste metallic.
  • If you don't have a wire rack, flip the thighs halfway through to keep the bottoms from getting soggy.
03 -
  • For the absolute crispiest skin, salt the thighs and leave them uncovered in the fridge overnight on a rack, this dries out the skin even more.
  • Use a meat thermometer instead of guessing, dark meat is forgiving, but there's a sweet spot between 175°F and 185°F where it's perfectly juicy.
  • Don't move the chicken around once it's in the oven, let it sit undisturbed so the skin has a chance to crisp up evenly.
  • If your broiler runs hot, keep the oven door cracked and watch the thighs like a hawk during those final minutes.
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