Crispy Baked Bone-In Chicken Thighs (Printable)

Golden crackling skin with juicy succulent meat, seasoned with smoky spices and finished with a quick broil for perfect crispiness.

# 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
13 - Fresh parsley, finely chopped for garnish

# 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 very dry on all sides using paper towels to achieve the crispiest skin possible.
03 - Preheat the oven to 425 degrees Fahrenheit. Position a rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and set a wire rack on top. If a wire rack is unavailable, 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 combined.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub evenly to coat all surfaces.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into both the skin and flesh thoroughly.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece for heat 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.
10 - For enhanced crispiness, broil on high for 1 to 3 minutes, watching closely to prevent burning.
11 - Remove from the oven and let rest for 5 to 10 minutes on the pan to retain juices.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges if desired.

# Expert Hints:

01 -
  • The skin gets so crispy it crackles when you bite into it, while the meat stays unbelievably juicy and tender.
  • You only need one bowl, one pan, and a handful of spices you probably already have in your pantry.
  • Dark meat is forgiving and flavorful, so even if you're new to roasting chicken, this recipe makes you look like a pro.
  • Leftovers taste incredible cold in a salad or reheated in the oven for a quick weeknight dinner.
02 -
  • Drying the chicken thoroughly is the single most important step for crispy skin, so don't rush it or skip it.
  • Baking powder changes everything by helping the skin crisp up faster, but make sure it's aluminum-free to avoid any metallic taste.
  • Dark meat is safe and delicious at higher temperatures, so aim for at least 175°F for the juiciest, most tender results.
  • If you have time, salting the thighs and refrigerating them uncovered overnight will give you restaurant-quality crispy skin.
03 -
  • Use a meat thermometer to check doneness instead of guessing, because dark meat at 175°F or higher is tender, juicy, and perfectly safe.
  • If you don't have a wire rack, flip the thighs halfway through baking so both sides get a chance to crisp up.
  • Let the chicken rest after baking so the juices settle back into the meat instead of running all over your cutting board.
  • Save the drippings from the pan and toss them with roasted vegetables or potatoes for incredible flavor.
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