Crispy Baked Bone-In Chicken Thighs (Printable Version)

Golden, crackling skin with juicy meat using a smoky spice blend and simple techniques for perfectly cooked dark meat.

# What You’ll Need:

→ Chicken

01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (about 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

# Step-by-Step Guide:

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 with paper towels to promote maximum skin crispness.
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, or 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 thoroughly into the skin and flesh.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate 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 prevent 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 Tips:

01 -
  • The skin gets shatteringly crisp without any frying or fancy equipment, just a hot oven and a little patience.
  • Dark meat stays juicy and forgiving, so even if you lose track of time, you won't end up with dry chicken.
  • The spice blend is smoky, herby, and balanced enough to make plain rice taste like a side dish worth fighting over.
  • It's the kind of recipe you can double on a Sunday and eat happily all week without getting bored.
02 -
  • Drying the chicken is the single most important step for crispy skin, so don't rush it or skip it even if you're in a hurry.
  • Baking powder only works if it's aluminum-free and evenly mixed, otherwise you'll get a metallic taste or uneven browning.
  • A meat thermometer is your best friend with dark meat, because it's nearly impossible to tell doneness by sight alone.
  • If you skip the resting time, the juices will pour out the second you cut into the meat and you'll lose all that succulence.
03 -
  • Use a wire rack whenever possible, it lets heat circulate underneath and prevents the bottom from getting soggy or steaming.
  • Don't move the chicken around once it's in the oven, let it sit undisturbed so the skin has a chance to set and crisp.
  • If your oven runs cool, bump the temperature up to 450°F and keep a close eye on the skin during the last 10 minutes.
  • Save the drippings from the pan and toss them with roasted potatoes or vegetables for an instant flavor boost.
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