Crispy Baked Bone-In Chicken Thighs (Printable)

Golden crackling skin meets succulent juicy meat in this easy baked chicken thigh method.

# 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 Steps:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to bring them closer 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 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 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 into the skin and flesh thoroughly.
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 of the thigh.
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 to allow juices to redistribute.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges.

# Expert Hints:

01 -
  • The skin crisps up like fried chicken but you only need one sheet pan and an oven.
  • Dark meat stays juicy even if you overcook it slightly, making this nearly foolproof.
  • The smoky spice blend works on everything from pork chops to roasted vegetables.
  • Leftovers taste incredible cold in a salad or reheated until the skin crackles again.
02 -
  • Drying the skin is not optional, moisture is the enemy of crispness and this step determines success.
  • Baking powder is different from baking soda, make sure you grab the right one or the flavor will turn bitter.
  • Use a meat thermometer instead of guessing, dark meat is safe and delicious well above 165°F.
  • Do not skip the resting time or you will lose precious juices when you cut into the thighs.
03 -
  • If your oven runs hot, start checking the thighs at 30 minutes to avoid burning the skin.
  • A wire rack is worth the small investment, it ensures air flow and prevents soggy bottoms.
  • Double the spice blend and keep it in a jar for quick seasoning on weeknights.
  • For a spicy kick, add a half teaspoon of cayenne or smoked chili powder to the mix.
Go Back