Crispy Baked Chicken Thighs

Crispy Baked Chicken Thighs are the perfect blend of juicy meat and golden, crackly skin—all done in the oven with hardly any fuss. It’s one of those easy meals I rely on when I want something satisfying and flavorful with minimal cleanup.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-level results without the need for deep frying. The chicken comes out so juicy on the inside and the skin gets beautifully crisp. It’s simple, versatile, and pairs perfectly with just about any side I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs

• Olive oil

• Garlic powder

• Onion powder

• Paprika (smoked or sweet)

• Salt

• Black pepper

• Dried thyme or Italian seasoning (optional)

• Lemon wedges and chopped parsley (for serving)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil.

2. I pat the chicken thighs very dry with paper towels—this step is key to getting the skin crisp.

3. In a small bowl, I mix together olive oil, garlic powder, onion powder, paprika, salt, pepper, and any herbs I’m using.

4. I rub the seasoning mix all over the chicken thighs, making sure to get under the skin as well for full flavor.

5. I place the thighs skin-side up on the baking sheet, spaced apart so they roast evenly.

6. I bake for 35–45 minutes, or until the skin is deeply golden and a thermometer inserted into the thickest part reads 165°F (74°C).

7. I let them rest for 5 minutes before serving, and often add a squeeze of lemon and sprinkle of parsley.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• I add chili powder or cayenne if I want a little heat.

• I swap olive oil for melted butter for an even richer flavor.

• I serve with roasted vegetables or sheet-pan potatoes cooked right alongside the chicken.

• I glaze with barbecue sauce in the last 10 minutes for a sticky, flavorful finish.

storage/reheating

I store leftover chicken thighs in the fridge for up to 4 days. To reheat and keep the skin crispy, I pop them in the oven or air fryer at 375°F (190°C) until warmed through. I avoid the microwave if I want to maintain that crispy texture.

FAQs

Can I use boneless chicken thighs?

Yes, I bake them for 25–30 minutes instead. They’re still juicy, though the skin-on version is crispier.

How do I get the crispiest skin?

Drying the skin well before seasoning and baking at a high temperature makes a huge difference.

Can I marinate the chicken beforehand?

Absolutely. I sometimes season it and let it rest in the fridge for a few hours or overnight to deepen the flavor.

What kind of pan should I use?

A rimmed baking sheet works great. I sometimes place the chicken on a wire rack to let the air circulate for extra crispness.

What sides go well with this?

I like serving it with mashed potatoes, roasted vegetables, a crisp salad, or rice pilaf.

Conclusion

Crispy Baked Chicken Thighs are an easy win in my kitchen. They’re flavorful, foolproof, and a great way to get that perfect golden skin without frying. I keep this recipe in regular rotation because it’s quick to prepare, and everyone always wants seconds.

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