Crispy Baked Bone-In Chicken Thighs (Printable)

Golden crackling skin meets juicy dark meat in these simple baked thighs with smoky spices.

# 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)

# Preparation Steps:

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, prepare the foil-lined pan for direct placement of thighs.
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, focusing on the skin side. Rub seasoning into the skin and flesh thoroughly.
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°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 to allow juices to redistribute.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The skin crisps up so beautifully that it rivals anything from a rotisserie, but you control every flavor.
  • Dark meat stays juicy and forgiving, even if you lose track of time by a few minutes.
  • One pan, a handful of spices, and less than an hour of actual work make this feel like a weeknight win.
  • Leftovers taste incredible cold, reheated, or shredded into salads and grain bowls.
02 -
  • Drying the skin is non-negotiable, I skipped it once and ended up with rubbery, pale chicken that no amount of broiling could save.
  • Don't pull them out too early, dark meat needs to reach at least 175°F to become tender and surrender its richness.
  • Baking powder must be aluminum-free or it can leave a metallic taste, check the label before you add it to your spice mix.
  • If you skip the wire rack, the skin on the bottom won't crisp as much, but flipping halfway through can help.
03 -
  • Press the spice rub into the skin firmly, it helps it adhere and creates a flavorful crust that won't fall off when you cut into the chicken.
  • If your oven runs hot or cool, use the thermometer as your guide rather than the clock, every oven has its quirks.
  • For a spicier version, add a pinch of cayenne to the rub or swap smoked paprika for hot paprika.
  • Let the chicken rest after baking, those few minutes make the difference between juices running everywhere and a perfectly moist bite.
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