Crispy Baked Bone-In Chicken Thighs (Printable)

Golden crackling skin meets succulent juicy meat in these perfectly seasoned baked chicken 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
13 - Fresh parsley, finely chopped

# How to Make It:

01 - Remove chicken thighs from 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 achieve the crispiest possible skin during baking.
03 - Preheat oven to 425 degrees Fahrenheit with a rack positioned in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and set a wire rack on top. If wire rack is unavailable, 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 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 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 prevent burning.
11 - Remove from 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 fresh parsley, and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The skin gets so crispy it crackles when you bite into it, no frying required.
  • Dark meat stays juicy even if you slightly overcook it, which is a relief on busy nights.
  • You can prep the spice blend in advance and keep it in a jar for whenever you need it.
  • It tastes fancy enough for company but requires almost no skill or attention.
02 -
  • Skipping the drying step will leave you with rubbery, pale skin no matter how hot your oven is.
  • Baking powder is not the same as baking soda; using the wrong one will make the chicken taste soapy and bitter.
  • Dark meat is safe and actually tastier when cooked past 165°F, so don't pull it too early or it will be chewy.
  • If your oven runs cool, add 5 to 10 minutes to the baking time and check the temp with a thermometer.
03 -
  • Use a meat thermometer instead of guessing; it's the only way to know when dark meat is truly done.
  • If your spice blend clumps, sift it through a fine-mesh strainer before rubbing it onto the chicken.
  • Don't move the thighs around once they're in the oven; let them sit undisturbed so the skin can set and crisp properly.
  • For a spicier version, add a pinch of cayenne or swap smoked paprika for hot paprika.
Return