Crispy Baked Bone-In Chicken Thighs (Print version)

Golden crackling skin meets juicy succulent meat with smoky spices for perfectly crisped dark meat.

# 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 Accompaniments

12 - 1 lemon, cut into wedges (optional)
13 - Fresh parsley, finely chopped (optional)

# Directions:

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 using paper towels to achieve the crispiest skin possible.
03 - Preheat 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 set a wire rack on top if available. If not using a rack, 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 evenly to coat all surfaces.
07 - Sprinkle the spice mixture over chicken, focusing on the skin side. Rub seasoning thoroughly into both the skin and flesh.
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 skin is deep golden and crisp and 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 retain juices.
12 - Transfer to a serving platter. Garnish with parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The baking powder trick creates skin so crisp it shatters like glass when you bite into it.
  • Dark meat stays juicy even if you slightly overcook it, making this nearly foolproof.
  • One bowl, one pan, and a handful of spices you probably already own.
  • Leftovers taste incredible cold straight from the fridge the next morning.
02 -
  • If you skip patting the chicken dry, the skin will steam instead of crisp, and you will be disappointed.
  • A meat thermometer is the only way to know for sure when dark meat is done, aim for at least 175°F for the best texture.
  • Salting the thighs and leaving them uncovered in the fridge overnight makes the skin even crunchier, but it is not required.
03 -
  • Use a probe thermometer and check the thickest part of the thigh near the bone, not touching it, for the most accurate reading.
  • If you love spice, add a pinch of cayenne or red pepper flakes to the rub for a gentle kick.
  • Save the rendered fat and drippings in the pan, strain them, and use them to roast potatoes or sauté greens later in the week.
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