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Crispy Baked Chicken Thighs Recipe

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3.8 from 12 reviews

This recipe for Crispy Baked Chicken Thighs delivers perfectly golden, juicy chicken with a flavorful herb and spice crust. Using bone-in, skin-on thighs and a high-heat oven ensures crispy skin while keeping the meat tender and moist. The easy spice blend of garlic, onion, paprika, oregano, and thyme adds aromatic depth, making it a simple yet impressive dinner option for any night of the week.

Ingredients

Chicken

  • 8 chicken thighs (bone-in, skin-on)

Seasoning

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Mix Spices: Preheat the oven to 425°F (220°C). In a small bowl, combine garlic powder, onion powder, paprika, dried oregano, dried thyme, kosher salt, and freshly ground black pepper to make the spice blend.
  2. Prepare Chicken: Remove chicken thighs from the refrigerator and let them come to room temperature. Pat them dry thoroughly with paper towels to remove moisture for better crisping.
  3. Season Chicken: Place the chicken thighs in a large mixing bowl. Drizzle with extra virgin olive oil and add two-thirds of the prepared spice blend. Use your hands to massage and coat the chicken evenly, including underneath the skin for maximum flavor.
  4. Arrange for Baking: Place a wire rack on top of a baking sheet, then arrange the seasoned chicken thighs skin-side up on the rack. Sprinkle the remaining one-third of the spice blend evenly over the top of the chicken.
  5. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the internal temperature of the chicken reaches 170°F (77°C) measured with a meat thermometer. This ensures the chicken is fully cooked but still juicy.
  6. Optional Broil: For extra crispy skin, turn on the oven’s top broiler and broil the chicken thighs for 2 to 3 minutes. Watch carefully to avoid burning.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, resulting in moist, flavorful meat. Serve immediately.

Notes

  • Patting the chicken dry is crucial for achieving crispy skin.
  • Bringing chicken to room temperature before cooking helps it cook evenly.
  • Using a wire rack allows air circulation around the chicken, promoting even crisping.
  • Use a meat thermometer to ensure the chicken is cooked safely without overcooking.
  • Leftover chicken can be stored in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/crispy-baked-chicken-thighs-recipe/