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Tender and juicy on the inside, crispy and flavorful on the outside, these Crispy Baked Chicken Thighs are so perfectly seasoned and simple to make!
Baking chicken thighs in the oven is incredibly easy and requires very little prep, making this chicken thigh recipe perfect for busy nights.
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Why I Love These Crispy Baked Chicken Thighs
All I had to do was make these crispy baked chicken thighs once and my whole family was begging me to make them again and again. That’s how good they are!
We love baked chicken breasts and baked boneless chicken thighs for fast and easy dinners but baked chicken thighs are an often neglected yet totally delicious option.
Bone-in chicken thighs take about 35 minutes in the oven and less than ten minutes of prep. That gives you just enough time to whip up a couple of side dishes, like my Garlic & Herb Baby Potatoes and a salad or other kind of veggie on the side.
Plus, these Chicken Thighs are:
- Juicy and Flavorful. Bone-in chicken thighs, with the bone on one side and the skin on the other, have built-in protection from the intense heat of the oven. Chicken thighs stay juicy and tender because they are covered with that layer of skin that keeps them protected. The bone also keeps the meat juicier and releases a deeper, more concentrated flavor directly into the meat.
- Crispy on the Outside. The skin gets crispy and adds texture and flavor, and also helps to keep the meat extra moist.
- Budget-Friendly. Chicken thighs are more economical than other cuts of chicken, making this a budget-friendly meal option.
- Super Flavorful. My trick for seasoning both the skin AND the meat makes these chicken thighs extra tasty.
- Bone-in, Skin-on Chicken Thighs – Best flavor you can get from chicken is with this cut of meat. Dark meat has a higher fat content so it is naturally juicier.
- Chicken Seasoning – Salt, paprika, garlic powder, onion powder and black pepper. I always make a big batch of this seasoning because I use it for everything from chicken to pork to
- Olive Oil – Rubbing oil on the meat helps to crisp up the skin and lock in the moisture.
How to Bake Chicken Thighs
Here are my tips for getting these baked chicken thighs super crispy and full of flavor:
- Rub them with a little bit of olive oil first. This helps keep the chicken moist as it cooks and also helps the skin develop that crispy crunch.
- Season each chicken thigh well. I use my go-to basic rub of salt, pepper, paprika, garlic powder, and onion powder. Which leads me to my favorite tip…
- Rub the seasoning all over the chicken AND UNDER the skin. As you are massaging that delicious seasoning blend into the chicken, just slide your fingers under the skin and rub a little of the olive oil and seasoning under the skin. This will flavor not only the skin but the meat underneath.
- Let it rest. I feel like a broken record because I say this so much, but it’s so true. When you remove the baked chicken thighs from the oven, let them rest at least 5-10 minutes before serving. This lets the juices redistribute and also lets them cool slightly. The chicken should be at an internal temperature of 165 degrees when it comes out of the oven.
For this recipe, I prefer bone-in, skin-on chicken. It’s just so tender and juicy and the skin adds texture and a ton of flavor. But yes, if it’s boneless thighs you want, you should try my recipe for Baked Boneless Chicken Thighs.
Set your oven temperature to 400 degrees F. This is hot enough to roast the chicken and give you a crispy skin without burning the skin as it cooks. Chicken Thighs should reach an internal temperature of 165 degrees using an instant-read thermometer inserted at the thickest part of the meat near the bone.
How to Get Crispy Skin on Chicken
I have a few tips that are important for getting the skin nice and crispy.
- Pat the chicken dry. Removing moisture allows the chicken to crisp up so it’s not fatty and mushy.
- Olive oil massage. Rubbing olive oil on top of and beneath the skin is almost like frying it, without actually frying it! It will help the skin crisp at the high temperature.
- When all else fails, broil. If you’re chicken thighs just aren’t as crispy as you’d like them to be, flip on the broiler for a few minutes. I usually don’t need this step, but it’s a failsafe if you do.
More Chicken Recipes
- Mexican Chicken Casserole
- Pan Roasted Chicken Thighs
- Cheesy Chicken Tenders
- Smothered Chicken and Mushrooms
- Baked Ranch Parmesan Crusted Chicken
Watch how to make crispy baked chicken thighs:
Crispy Baked Chicken Thighs
- 8 Chicken Thighs skin-on, bone-in
- 2 teaspoons Kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1-2 tablespoons olive oil
- 2 teaspoons fresh minced parsley for garnish
- Preheat oven to 400 degrees F. Line a large baking sheet pan with foil. Set aside.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder and onion powder with a fork. Set aside.
- Pat chicken dry with paper towels, then arrange, skin side up on the baking sheet. Drizzle with olive oil and rub into both sides. Season the back side with about a third of the spice mixture, then flip so the chicken thighs are skin side up and season with remaining spice mixture. Rub into the skin and slide your fingers under the skin to rub the spice mixture into the meat as well.
- Slide the pan into the oven and roast until completely cooked through; 30-35 minutes. Internal temperature should reach 165 degrees.
- Let rest for 5 minutes; garnish with fresh parsley and serve immediately.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I make this all the time now for my family. My husband and teenage daughters love it. I have even made it for friends post surgery as part of a drop off meal. Everyone raves about how moist but crispy on the outside and super delicious it is. I make at least double the seasonings every time and keep a marked ziplock bag of it in the spice cabinet for nights when I am tired.
Nice! Love the feedback Carrie! Thanks for stopping by.
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