Crispy Baked Bone-In Chicken Thighs (Printable Version)

Juicy chicken thighs with golden crackling skin, seasoned with smoky spices and baked to perfection.

# 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 Serving

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

# How to Make It:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to bring them closer to room temperature for even cooking.
02 - Pat each thigh very dry on all sides with paper towels to ensure the crispiest skin possible.
03 - Preheat the oven to 425 degrees Fahrenheit. Position a rack in the upper third of the oven.
04 - Line a rimmed baking sheet with aluminum 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 kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, dried rosemary, and baking powder. Mix thoroughly until well combined.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all surfaces.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into both the skin and flesh until well coated.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece to allow for air circulation.
09 - Bake for 35 to 45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175 to 190 degrees Fahrenheit in the thickest part of the thigh.
10 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to avoid burning the exterior.
11 - Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute throughout the meat.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The skin gets so crispy it shatters like glass, while the meat stays ridiculously juicy.
  • You only need one pan and a handful of spices you probably already own.
  • Dark meat is nearly impossible to dry out, so even if you forget to check the time, dinner still wins.
  • Leftovers taste even better the next day, cold or reheated in the air fryer.
02 -
  • If you skip drying the chicken, the skin will steam instead of crisp, and you'll end up with rubbery disappointment.
  • Dark meat is done at 165 degrees F, but taking it to 175 or even 190 degrees F melts the collagen and makes it insanely tender.
  • Salting the thighs and leaving them uncovered in the fridge overnight is a game changer for extra-crispy skin, but it's not required if you're short on time.
03 -
  • Use a meat thermometer and aim for 175 to 185 degrees F in the thickest part, dark meat is forgiving and tastes better when fully rendered.
  • If your oven runs hot, check the chicken at 30 minutes to avoid burning the skin before the meat is done.
  • Save the drippings from the pan and toss them with roasted potatoes or drizzle over rice, they're packed with smoky, savory flavor.
  • Don't move the chicken around once it's in the oven, let it roast undisturbed so the skin crisps evenly.
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