Crispy Baked Bone-In Chicken Thighs (Printable)

Golden, crackling skin meets juicy meat in these perfectly seasoned 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

→ For 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 bring them closer to room temperature for even cooking.
02 - Pat each thigh very dry on all sides with paper towels to ensure 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 not available, 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 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 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 to retain juices.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The skin crisps up like restaurant-quality roast chicken, but you're standing in your own kitchen wearing socks.
  • Bone-in thighs stay juicy even if you forget to check them for an extra five minutes.
  • One pan, one spice mix, and barely any cleanup means you can make this on a weeknight without the usual dinner panic.
  • It works with whatever herbs you actually have instead of sending you back to the store.
02 -
  • Skipping the drying step will leave you with rubbery skin no matter how long you bake.
  • Dark meat is safe and actually better above 175°F, it breaks down the collagen and makes it ridiculously tender.
  • A wire rack isn't required, but it does transform the bottom from soft to crispy.
  • Don't skip resting, cutting into them right away lets all the juice run out onto the plate instead of staying inside.
03 -
  • If you want deeper flavor, salt the thighs and leave them uncovered in the fridge for up to 24 hours before seasoning and baking.
  • Use a meat thermometer and aim for 180°F if you like your dark meat fall-apart tender.
  • Swap smoked paprika for regular paprika plus a pinch of cayenne if you want a little heat.
  • Save the drippings in the pan, they make an incredible base for gravy or a quick pan sauce with butter and lemon juice.
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