Crispy Baked Bone-In Chicken Thighs (Printer-Friendly)

Golden, crackling skin meets juicy, succulent meat in these perfectly seasoned chicken thighs with a smoky spice blend.

# What You'll Need:

→ Chicken

01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (about 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:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to ensure even cooking throughout.
02 - Pat each thigh thoroughly dry on all sides using paper towels to achieve maximum skin crispiness.
03 - Preheat the oven to 425 degrees Fahrenheit and position a rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and place a wire rack on top, or arrange 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. Stir thoroughly to incorporate all seasonings evenly.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat all surfaces evenly.
07 - Sprinkle the spice mixture over the chicken, concentrating on the skin side. Rub the seasoning into both 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 turns deep golden brown and crispy 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, monitoring closely to prevent burning.
11 - Remove from the oven and allow the chicken to rest for 5 to 10 minutes on the pan before serving.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The skin shatters like glass: That moment when you bite through and hear the crackle is worth the entire effort.
  • Dark meat stays impossibly juicy: No dry chicken here, just tender meat that practically falls from the bone.
  • It's genuinely easy: This isn't fussy or temperamental, just straightforward cooking that rewards you.
  • Minimal cleanup: One pan, one rack, and you're practically done before dinner's finished.
02 -
  • Pat your chicken completely dry: I learned this the hard way after my first attempt had rubbery skin instead of crispy; moisture steams rather than crisps, so this step is genuinely non-negotiable.
  • The baking powder isn't a typo: Aluminum-free baking powder raises the skin's pH level, allowing it to brown faster and more deeply—it's an actual chemistry trick that produces noticeably better results.
  • Use a meat thermometer: Dark meat is forgiving, but a thermometer removes all guesswork and ensures your chicken is safely cooked and perfectly juicy.
03 -
  • Room temperature chicken cooks more evenly: Those 20–30 minutes of rest at room temperature before cooking ensure the interior reaches the target temperature without the exterior burning.
  • A wire rack is worth having: Air circulation underneath the chicken is what creates truly crispy skin on the bottom rather than steam-softened skin.
  • Dark meat forgives you: Unlike white meat, thighs stay juicy even at higher internal temperatures, so you can broil confidently without worrying about drying them out.
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