Save Golden, crackling skin and juicy, succulent meat make these baked chicken thighs irresistible. A smoky spice blend and a quick broil create the ultimate crispiness, while simple techniques ensure perfectly cooked dark meat every time.
Save Bone-in, skin-on chicken thighs are the secret to flavor and moisture in this recipe. By using a carefully balanced rub and high heat, you achieve a professional-level crunch that rivals fried chicken without the extra oil or mess.
Ingredients
- Chicken: 3–3.5 lbs (about 8) bone-in, skin-on chicken thighs
- Olive oil (or avocado oil): 2 tbsp
- Kosher salt: 2 tsp (or 1 tsp fine sea salt)
- Freshly ground black pepper: 1½ tsp
- Garlic powder: 1½ tsp
- Onion powder: 1 tsp
- Smoked paprika (or sweet paprika): 1½ tsp
- Dried thyme: 1½ tsp
- Dried oregano: 1½ tsp
- Dried rosemary, crumbled: ½ tsp
- Aluminum-free baking powder: ½ tsp
- To Serve (optional): 1 lemon (wedges), fresh parsley (finely chopped)
Instructions
- Step 1
- Remove chicken thighs from the refrigerator 20–30 minutes before cooking to bring them closer to room temperature.
- Step 2
- Pat each thigh very dry on all sides with paper towels for the crispiest skin.
- Step 3
- Preheat the oven to 425°F (220°C). Position a rack in the upper third of the oven.
- Step 4
- Line a rimmed baking sheet with foil and set a wire rack on top if available. If not, place thighs directly on the foil-lined pan.
- Step 5
- In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly.
- Step 6
- Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly.
- Step 7
- Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into the skin and flesh.
- Step 8
- Arrange thighs skin-side up on the rack or baking sheet, leaving space between each piece.
- Step 9
- Bake for 35–45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175–190°F (80–88°C) in the thickest part.
- Step 10
- For extra-crispy skin, broil on high for 1–3 minutes, watching closely to avoid burning.
- Step 11
- Remove from the oven and let rest for 5–10 minutes on the pan.
- Step 12
- Transfer to a serving platter. Garnish with parsley and serve with lemon wedges, if desired.
Zusatztipps für die Zubereitung
A meat thermometer ensures juicy, perfectly cooked chicken—dark meat is best above 175°F (80°C). Always remember to pat the skin bone-dry with paper towels before seasoning, as any moisture will steam the skin rather than crisping it.
Varianten und Anpassungen
Substitute regular paprika plus a pinch of cayenne for a spicier twist. You can also use sweet paprika instead of smoked if you prefer a milder, classic flavor profile without the smokiness.
Serviervorschläge
Serve these thighs with roasted vegetables, mashed potatoes, rice, or a crisp salad. Leftovers reheat best in a 375°F (190°C) oven or air fryer for 8–10 minutes to maintain the texture of the skin.
Save This recipe provides a reliable way to achieve restaurant-quality crispy chicken at home. With 61g of protein per serving and simple pantry staples, it is as nutritious as it is delicious.
Recipe FAQ
- → Why is it important to pat the chicken thighs dry?
Patting the chicken very dry with paper towels is crucial because excess moisture on the skin prevents it from getting golden and crackling crisp during baking. A dry surface allows for better browning.
- → What internal temperature should chicken thighs reach?
For optimal tenderness and safety, dark meat chicken thighs are best cooked to an internal temperature of 175–190°F (80–88°C) when measured in the thickest part, away from the bone.
- → Can I skip the broiling step for crispier skin?
While you can skip it, a short broil at the end is highly recommended for achieving truly extra-crispy, golden-brown skin. Just be sure to watch them closely to prevent burning, as this step is quick.
- → How can I achieve even crispier chicken skin?
For ultra-crispy skin, after seasoning, you can salt the thighs and refrigerate them uncovered on a wire rack for up to 24 hours before baking. This further dries out the skin, enhancing crispness.
- → What are good serving suggestions for these thighs?
These versatile chicken thighs pair wonderfully with a variety of sides. Consider roasted vegetables, creamy mashed potatoes, rice, or a fresh, crisp salad. Lemon wedges and fresh parsley also add a lovely finish.