Crispy Baked Bone-In Chicken Thighs (Printable view)

Golden skin, juicy meat with smoky spices and simple techniques for perfectly crispy baked chicken thighs.

# What You 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

→ For Serving

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

# How To Make:

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 using paper towels to promote the crispiest skin possible.
03 - Preheat the oven to 425 degrees Fahrenheit and position a rack in the upper third. Line a rimmed baking sheet with foil and set a wire rack on top if available.
04 - In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until well combined.
05 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all surfaces.
06 - Sprinkle the spice mixture generously over the chicken, focusing on the skin side. Rub seasoning thoroughly into the skin and flesh.
07 - Arrange thighs skin-side up on the rack or baking sheet, ensuring adequate space between each piece for air circulation.
08 - 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.
09 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to prevent burning.
10 - Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute.
11 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets so crispy it shatters like a potato chip, while the meat stays ridiculously juicy.
  • You only need one bowl, one pan, and spices you probably already have in your pantry.
  • Bone-in thighs are inexpensive, forgiving, and nearly impossible to dry out.
  • It feels impressive enough for guests but easy enough for a weeknight when you're too tired to think.
02 -
  • The baking powder trick only works if you use aluminum-free, otherwise you might taste a metallic bitterness.
  • Don't skip the resting step, cutting into the chicken too soon lets all the juices run out onto the plate instead of staying in the meat.
  • If your oven runs cool, use a thermometer to check the actual temperature, ten degrees can mean the difference between crispy and pale.
03 -
  • Invest in a good instant-read thermometer, guessing doneness by time alone is how you end up with dry or undercooked chicken.
  • If your thighs are different sizes, start checking the smaller ones at thirty minutes and pull them early if needed.
  • Save the drippings from the pan and toss them with roasted vegetables or stir them into a pan sauce with a splash of white wine and butter.
  • For a spicier version, add half a teaspoon of cayenne or a tablespoon of hot sauce to the oil before rubbing it on the chicken.
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