Crispy Baked Chicken Thighs

Bone-in skin-on chicken thighs seasoned with a simple spice blend and baked at high heat for juicy meat and perfectly crispy skin, finished under the broiler for a golden crunch.

Print Recipe Save This Recipe

Prep Time 5

Cook Time 40

Total Time 45

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

6 bone-in skin-on chicken thighs approximately 6 oz each
2 tbsp olive oil extra-virgin preferred
1/2 tsp paprika or 1/4 tsp each sweet paprika and smoked paprika
1/2 tsp garlic powder
3/4 tsp salt adjust if using a premade seasoning blend
1/4 tsp black pepper
1/4 tsp dried thyme leaves or dried rosemary or basil

Equipment

Rimmed baking pan
Wire baking rack
Instant read meat thermometer
Aluminum foil

Method

Preheat oven to 425 degrees F. Line a rimmed baking pan with aluminum foil and place a wire baking rack on top.
Pat each chicken thigh completely dry with paper towels on all sides. This step is essential for achieving crispy skin.
Drizzle olive oil over the chicken thighs and sprinkle paprika, garlic powder, salt, pepper, and thyme evenly on all sides. Rub the seasoning and oil into the skin thoroughly.
Arrange chicken thighs skin side up on the rack with a little space between each piece. Bake uncovered for 35 to 40 minutes or until a meat thermometer reads 165 degrees F at the thickest part away from the bone. Larger thighs may need 5 to 10 additional minutes.
Switch oven to broil on high. Broil for 2 to 3 minutes until the skin is deep golden and extra crispy. Watch closely to prevent burning.

Notes

Substitute the homemade seasoning with 2 to 3 teaspoons of a premade chicken seasoning blend. Taste the blend first and adjust salt on the chicken as needed. Leftovers keep in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 4 months. Reheat in a toaster oven at 375 degrees F for best results.