Crispy Baked Chicken Thighs (Printable Version)

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

# List of Ingredients:

→ 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

# Directions:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to bring them closer to room temperature for even cooking.
02 - Pat each thigh very dry on all sides with paper towels to remove surface moisture, ensuring the crispiest skin possible.
03 - Preheat oven to 425 degrees Fahrenheit. Position oven rack in the upper third to promote browning and crisping.
04 - Line a rimmed baking sheet with foil and set a wire rack on top. If wire rack is unavailable, place thighs directly on the foil-lined pan.
05 - In a small bowl, whisk together salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder 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, focusing on the skin side. Rub seasoning into the skin and flesh, ensuring complete coverage.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece to allow 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 let rest for 5 to 10 minutes on the pan to retain juices and complete the carryover cooking process.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The skin crisps up like restaurant-quality rotisserie chicken, but you control every flavor.
  • Dark meat stays juicy and forgiving, even if you lose track of time by a few minutes.
  • One pan, one spice blend, and zero babysitting required once it hits the oven.
  • Leftovers taste even better the next day, cold or reheated, tucked into sandwiches or salads.
02 -
  • Drying the chicken thoroughly is the single most important step for crispy skin, don't rush it.
  • A meat thermometer takes the guesswork out, dark meat is safe and tender between 175 and 190°F.
  • Baking powder must be aluminum-free to avoid a metallic taste, check the label before using.
  • If your oven runs hot, start checking at 35 minutes to avoid overcooking the edges.
03 -
  • Use a cast iron skillet if you don't have a wire rack, the heavy pan distributes heat evenly and crisps the bottom beautifully.
  • Let the spice rub sit on the chicken for 15 minutes before baking so the salt can penetrate the meat.
  • If you want extra smokiness, add a pinch of cayenne or chipotle powder to the spice blend.
  • Save the rendered fat and drippings from the pan to toss with roasted vegetables or potatoes.
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