Crispy Baked Bone-In Chicken Thighs (Printable)

Golden crackling skin meets juicy meat with smoky spices. Perfectly crisped in the oven with a finishing broil for ultimate texture.

# 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:

01 - Remove chicken thighs from refrigeration 20 to 30 minutes before cooking to bring them closer to room temperature. Pat each thigh thoroughly dry on all sides with paper towels to achieve the crispiest skin possible.
02 - Preheat oven to 425°F. Position a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil and set a wire rack on top if available. If not using a wire rack, place thighs directly on the foil-lined pan.
03 - In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until all ingredients are evenly distributed.
04 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all sides. Sprinkle the spice mixture over the chicken, concentrating on the skin side. Rub the seasoning into the skin and flesh to ensure even flavor distribution.
05 - Arrange thighs skin-side up on the prepared 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°F to 190°F in the thickest part of the thigh.
06 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to avoid burning. Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute.
07 - Transfer chicken thighs to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • The skin crisps up like it was fried, but you only need one pan and your oven.
  • Dark meat stays juicy even if you leave it in a few minutes longer than planned.
  • The spice blend smells like a backyard cookout without any charcoal.
  • It comes together with pantry staples and minimal prep work.
02 -
  • Skipping the drying step is the fastest way to end up with rubbery skin instead of crackling.
  • Dark meat is safe and juiciest between 175 and 190 degrees, not the 165 you use for chicken breasts.
  • If you salt the thighs and leave them uncovered in the fridge overnight, the skin dries out even more and crisps up like a dream.
  • A wire rack keeps the bottoms from sitting in their own fat, but if you don't have one, just flip the thighs halfway through baking.
03 -
  • Use a meat thermometer instead of guessing, dark meat is forgiving but knowing the exact temperature takes all the worry out.
  • Let the chicken rest after baking, cutting into it too soon lets all the juices run out onto the plate.
  • If your oven runs hot, check the chicken a few minutes early to avoid overcooking.
  • Save the drippings in the pan and toss them with roasted vegetables or stir them into rice for extra flavor.
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