Description
This recipe for Crispy Baked Chicken Thighs delivers juicy, delicious chicken with perfectly crispy skin. Using a simple blend of herbs and spices, these bone-in, skin-on thighs are baked at high heat to lock in moisture while creating a flavorful, crisp exterior. Ideal for a healthy and satisfying dinner, this method is easy, straightforward, and ensures consistent results every time.
Ingredients
Scale
Chicken
- 4 pieces Chicken Thighs (bone-in, skin-on)
Seasoning
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1½ tsp Paprika
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
Instructions
- Preheat and Prep: Set your oven to 425°F (220°C) to prepare for crisp baking. Take the chicken thighs out of the refrigerator to warm to room temperature for even cooking. Pat each thigh thoroughly dry using paper towels to remove excess moisture, which ensures the skin crisps up beautifully during baking.
- Mix Spices: In a small bowl, mix together garlic powder, onion powder, paprika, dried oregano, dried thyme, kosher salt, and freshly ground black pepper. This spice blend will infuse the chicken with savory, aromatic flavor.
- Coat Chicken: Place the chicken thighs in a large bowl and drizzle with extra virgin olive oil. Sprinkle about two-thirds of the spice mix over the thighs. Using your hands, massage the seasoning under and on top of the skin to evenly coat each piece for maximum flavor penetration.
- Arrange for Baking: Position the seasoned chicken thighs skin-side up on a wire rack set over a baking sheet. This allows hot air to circulate freely around the chicken, promoting even cooking and a crisp skin. Evenly sprinkle the remaining spice blend on top and gently press it down to help it adhere.
- Bake and Broil: Place the baking sheet in the preheated oven and bake for 35 to 40 minutes until the skin turns golden brown. Check the internal temperature with a meat thermometer; it should reach 170°F (77°C). For extra crispiness, broil the chicken on high for 2 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for approximately 5 minutes. Resting allows the juices to redistribute within the meat, ensuring every bite is juicy and flavorful before serving.
Notes
- Patting the chicken skin dry before seasoning is crucial for crispiness.
- Cooking on a wire rack helps hot air circulate and crisps the skin evenly.
- Use a meat thermometer to ensure the chicken is fully cooked but still juicy.
- Broiling for a few minutes at the end adds an extra crunch but monitor closely to prevent burning.
- Letting the chicken rest after baking maintains moist, tender meat.
