Crispy Baked Bone-In Chicken Thighs (Printable)

Golden crackling skin meets juicy succulent meat with a smoky spice blend and perfectly crispy finish.

# 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 or 1 teaspoon fine sea 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 Accompaniments

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

# How-To Steps:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to ensure even cooking throughout.
02 - Pat each thigh thoroughly dry on all sides with paper towels to achieve the crispiest skin possible.
03 - Preheat the oven to 425 degrees Fahrenheit. Position an oven rack in the upper third.
04 - Line a rimmed baking sheet with foil and set a wire rack on top if available. If not using a rack, the thighs can be placed 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 evenly distributed.
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, concentrating on the skin side. Rub the 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 of the thigh.
10 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to prevent burning.
11 - Remove from the oven and allow to rest for 5 to 10 minutes on the pan to redistribute juices.
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 so perfectly that it rivals anything from a rotisserie, but you control every spice and seasoning.
  • Dark meat stays juicy and forgiving, even if you leave it in the oven a few extra minutes while you finish the sides.
  • One pan, one spice blend, and barely any cleanup means you can make this on a weeknight without the stress.
  • Leftovers taste incredible cold straight from the fridge or crisped back up in the air fryer the next day.
02 -
  • Skipping the drying step will leave you with pale, rubbery skin no matter how high you crank the heat.
  • Dark meat tastes best when cooked past the usual 165 degrees, the collagen breaks down around 175 and the meat becomes tender and luscious instead of just safe.
  • If your oven runs hot, start checking at 30 minutes to avoid overcooking the edges while the centers catch up.
03 -
  • For the crispiest skin of your life, salt the thighs and let them sit uncovered in the fridge on a rack for up to 24 hours before cooking.
  • Invest in a good instant-read thermometer, it takes the guesswork out of doneness and ensures juicy, perfectly cooked chicken every single time.
  • If your oven has hot spots, rotate the pan halfway through baking so every thigh gets the same amount of heat and color.
Return