Crispy Baked Bone-In Chicken Thighs (Printable)

Golden, crackling skin meets succulent juicy meat with a smoky spice blend and quick broil for ultimate crispiness.

# 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

→ To Serve

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

# Directions:

01 - Remove chicken thighs from refrigerator 20 to 30 minutes before cooking to bring them closer to room temperature.
02 - Pat each thigh very dry on all sides with paper towels to ensure the crispiest skin possible.
03 - Preheat the oven to 425°F. 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 a wire rack is unavailable, 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.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning thoroughly into the skin and flesh.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece.
09 - Bake for 35 to 45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175°F to 190°F 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 the oven and let rest for 5 to 10 minutes on the pan.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The baking powder trick creates crackly, restaurant-style skin without any frying.
  • Dark meat stays juicy even if you slightly overcook it, making this nearly foolproof.
  • You can prep it in the morning and bake it right before dinner with zero stress.
02 -
  • Skipping the drying step will leave you with flabby skin no matter how high you crank the oven.
  • Dark meat is actually better when cooked past the usual 165°F, it gets more tender and flavorful around 180°F.
  • A wire rack is optional but makes a real difference in crispiness by letting air hit the underside.
03 -
  • Use a meat thermometer instead of guessing, it is the only way to know when dark meat has reached that tender, pull-apart stage.
  • If your oven runs hot, start checking the chicken at 30 minutes to avoid overcooking the skin before the meat is done.
  • For a spicier version, add a pinch of cayenne to the spice blend or use hot paprika instead of smoked.
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