Crispy Baked Bone-In Chicken Thighs (Printable Version)

Golden crackling skin, juicy meat, smoky spices. Quick broil creates ultimate crispiness with simple techniques.

# Ingredient List:

→ 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 for garnish

# Step-by-Step Instructions:

01 - Remove chicken thighs from refrigeration 20 to 30 minutes before cooking to ensure even cooking throughout.
02 - Pat each thigh thoroughly dry on all sides using paper towels to achieve maximum skin crispiness.
03 - Preheat oven to 425 degrees Fahrenheit. Position rack in the upper third of the oven.
04 - Line a rimmed baking sheet with aluminum foil and place 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 uniform.
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 generously over chicken, focusing on the skin side. Rub seasoning into 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 skin is deep golden and crisp and 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 prevent burning.
11 - Remove from oven and allow to rest for 5 to 10 minutes on the pan to retain 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 a potato chip while the meat stays so juicy it practically falls off the bone.
  • You only need one bowl, one pan, and a handful of pantry spices to make something that tastes like you spent all day in the kitchen.
  • Dark meat is forgiving and flavorful, so even if your oven runs hot or cool, youll still end up with something delicious.
  • Leftovers reheat beautifully and taste even better tucked into grain bowls or eaten cold straight from the fridge at midnight.
02 -
  • Drying the skin is non-negotiable, moisture is the enemy of crispiness and no amount of heat will fix wet chicken.
  • Dark meat is done when it reaches 175°F, but it actually tastes better and more tender closer to 185°F or 190°F, so dont be afraid to let it go a little longer.
  • If you have time, salt the thighs and leave them uncovered in the fridge overnight, the skin will dry out completely and crisp up like magic in the oven.
  • A wire rack is optional but makes a noticeable difference, it keeps the underside from sitting in its own rendered fat and getting soggy.
03 -
  • For restaurant-level crispiness, refrigerate the seasoned thighs uncovered on a rack for up to 24 hours before baking, this dries out the skin completely.
  • If youre cooking for a crowd, double the recipe and use two pans, just make sure they both get enough space in the oven for air to circulate.
  • Save the rendered fat from the pan and use it to roast potatoes or sauté vegetables, it adds incredible flavor and shouldnt go to waste.
  • If you have a convection setting, use it, the circulating air will crisp the skin even faster and more evenly.
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