Crispy Baked Bone-In Chicken Thighs (Printable Version)

Golden crackling skin meets juicy, succulent meat with a smoky spice blend and quick broil for ultimate crispiness.

# 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

→ Garnish and Serving

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

# How to Make It:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to bring them closer to room temperature.
02 - Pat each thigh very dry on all sides with paper towels to ensure the crispiest skin possible.
03 - Preheat the oven to 425°F. 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 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.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into the skin and flesh.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving space between each piece.
09 - Bake for 35 to 45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175°F to 190°F in the thickest part.
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.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges, if desired.

# Expert Advice:

01 -
  • The skin crisps up so intensely it crackles when you bite into it, no frying required.
  • Dark meat stays juicy even if you slightly overcook it, which means less stress and more flavor.
  • One sheet pan, one spice bowl, and you have dinner for four without a pile of dishes.
  • The leftovers reheat beautifully and taste even smokier the next day.
02 -
  • Drying the skin is not optional, I skipped it once and the chicken steamed instead of crisped, leaving the skin flabby and pale.
  • Dark meat tastes better when cooked past 165°F, aim for at least 175°F so the collagen breaks down and the meat becomes silky instead of rubbery.
  • If you don't have a wire rack, that's fine, just flip the thighs halfway through so both sides get some direct heat.
03 -
  • Use a meat thermometer every time, guessing leads to dry chicken or undercooked meat, and dark meat is forgiving but not magic.
  • If you don't have smoked paprika, mix regular paprika with a tiny pinch of cayenne for heat and a drop of liquid smoke if you have it.
  • Don't skip the resting time, cutting into the chicken too soon lets all the juices run out, and you'll lose that succulent texture.
Go Back