Description
This crispy baked chicken thighs recipe gives you golden skin and juicy meat every time. It’s simple, quick, and full of savory, aromatic flavor.
Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
Instructions
1. Thoroughly pat chicken thighs dry inside and out with paper towels.
2. Drizzle with olive oil and rub it in well, including under the skin.
3. Combine all spices in a bowl and sprinkle evenly over both sides of the chicken, pressing gently so the seasoning sticks.
4. Place thighs skin-side up on a parchment-lined, rimmed baking sheet with space between each.
5. Bake at 425°F for 35–40 minutes until the internal temperature reaches 165°F and juices run clear.
6. Let rest for 5 minutes before serving to lock in moisture.
Notes
Let chicken air-dry in the fridge for 30 minutes before seasoning for even crispier skin.
Do not flip thighs during baking to keep the skin golden and crisp.
Resting after cooking is essential to keep the meat juicy.
Avoid overcrowding the pan to ensure proper roasting.
- Prep Time: 10 minutes
- Resting Time: 5 minutes
- Cook Time: 40 minutes
- Category: Chicken Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 150g
- Calories: 285
- Sugar: 0.3g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 26g
- Cholesterol: 135mg