Crispy Baked Bone-In Chicken Thighs
Crispy Baked Bone-In Chicken Thighs are easy to prepare and provide a mouthwatering combination of crispy skin and juicy meat, perfect for weeknight meals or gatherings.
Ingredients
Chicken Thighs
- 3 to 3.5 pounds bone-in, skin-on chicken thighs (approximately 8 pieces) Use bone-in for more flavor.
Oils
- 2 tablespoons olive oil or avocado oil
Spices and Seasonings
- 2 teaspoons kosher salt
- 1.5 teaspoons freshly ground black pepper
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons dried thyme
- 1.5 teaspoons dried oregano
- 0.5 teaspoon dried rosemary, crumbled
- 0.5 teaspoon aluminum-free baking powder Helps crisp the skin.
Garnishes
- 1 lemon, cut into wedges (optional) For serving.
- to taste Fresh parsley, finely chopped (optional for garnish)
Instructions
Preparation
- Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to allow them to reach closer to room temperature for even cooking.
- Pat each thigh completely dry on all sides using paper towels to ensure the crispiest skin possible.
- Preheat the oven to 425 degrees Fahrenheit. Position an oven rack in the upper third of the oven.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on top if available.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until well combined.
Cooking
- Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all surfaces.
- Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into the skin and flesh, ensuring even coverage.
- Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece to allow air circulation.
- 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 of the thigh.
- For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute.
- Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
For the best flavor and crispiness, don't skimp on seasoning. Consider marinating chicken in oil and spices for richer flavor.