Crispy Baked Chicken Thighs (Printable)

Golden crackling skin and juicy succulent meat with smoky spice blend and quick broil for ultimate 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
13 - Fresh parsley, finely chopped

# Directions:

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 possible skin.
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 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 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 to 190 degrees Fahrenheit 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.

# Expert Tips:

01 -
  • The skin crisps up like a crackling shell while the dark meat stays so juicy it practically melts off the bone.
  • You can walk away and fold laundry while the oven does the heavy lifting, no constant flipping or grease burns required.
  • Smoked paprika and a hint of baking powder create a golden crust that rivals anything from a rotisserie.
  • Leftovers taste even better the next day, reheated in the oven or tossed into grain bowls and salads.
02 -
  • The baking powder trick only works if the skin is bone dry, any lingering moisture will keep it from crisping no matter how long you bake.
  • Dark meat hits its sweet spot between 175 and 190 degrees Fahrenheit, where the collagen melts and the texture turns silky instead of chalky.
  • If you skip the resting step, the juices will run out onto the cutting board instead of staying inside the meat.
  • A wire rack is not mandatory, but it keeps the bottoms from sitting in rendered fat and getting soggy.
03 -
  • If your oven runs cool, bump the temperature to 450 degrees Fahrenheit and check the chicken a few minutes earlier to avoid overcooking.
  • Invest in an instant-read thermometer, guessing doneness by color alone is how you end up with either raw or dry chicken.
  • Let the spice blend sit for a minute after mixing so the baking powder hydrates slightly and distributes more evenly across the skin.
  • If you want heat, add a quarter teaspoon of cayenne or a pinch of red pepper flakes to the rub for a slow-building kick.
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