Crispy Baked Bone-In Chicken Thighs (Print version)

Golden crackling skin with juicy meat, smoky spices and perfect crispiness.

# 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, optional
13 - Fresh parsley, finely chopped, optional

# Cooking Steps:

01 - Remove chicken thighs from refrigeration 20 to 30 minutes before cooking to ensure even cooking throughout.
02 - Pat each thigh very dry on all sides using paper towels to achieve the crispiest possible skin.
03 - Preheat the oven to 425 degrees Fahrenheit. Position the oven rack in the upper third of the oven.
04 - Line a rimmed baking sheet with aluminum foil and set a wire rack on top if available. If not, 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 blended.
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 thoroughly into the skin and flesh.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving 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 the oven and let rest for 5 to 10 minutes on the pan to redistribute juices.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin shatters like glass while the meat stays so tender it pulls from the bone with just a fork.
  • One simple spice blend does all the work, no marinating or fuss required.
  • Dark meat forgives you, it stays juicy even if you lose track of time.
  • Leftovers taste even better the next day, crisped up again in a hot oven.
02 -
  • Drying the skin is not optional, skip this and the chicken will be pale and rubbery no matter how long you bake it.
  • Baking powder is the secret weapon, it raises the pH of the skin and makes it crisp faster and darker.
  • Dark meat is done at 175°F, not 165°F like white meat, the extra heat breaks down the collagen and makes it succulent.
  • Broiling at the end is risky but worth it, stay close and pull them the moment the skin looks blistered and bronze.
03 -
  • Use a meat thermometer every time, guessing doneness by color alone is how you end up with dry or undercooked chicken.
  • If your oven runs hot, start checking the thighs at 30 minutes to avoid burning the skin.
  • Swap smoked paprika for regular and add a pinch of cayenne if you want a spicy kick.
  • Save the drippings from the pan and toss them with roasted vegetables or stir into rice for extra flavor.
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