Crispy Baked Chicken Thighs – Simple, Juicy, and Packed With Flavor

Juicy on the inside, crispy on the outside—these baked chicken thighs deliver big flavor with minimal effort. If you love a reliable weeknight dinner that feels special, this recipe hits the sweet spot. It’s quick, budget-friendly, and doesn’t require a long ingredient list.

You’ll get shatteringly crisp skin without deep frying and meat that stays tender every time. Pair it with a salad, roasted veggies, or mashed potatoes, and dinner is done.

Crispy Baked Chicken Thighs - Simple, Juicy, and Packed With Flavor

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Ingredients

  

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lbs total)
• 1 tablespoon olive oil (or avocado oil)
• 1 teaspoon kosher salt (use 3/4 teaspoon if using fine salt)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 1/2 teaspoon baking powder (aluminum-free, helps crisp the skin)
• Optional: pinch of cayenne or red pepper flakes for heat
• Optional garnish: chopped fresh parsley or lemon wedges

Instructions

 

• Preheat the oven: Set to 425°F (220°C). Place a rack in the center. Line a sheet pan with foil for easy cleanup and set a wire rack on top if you have one.
• Prep the chicken: Pat the thighs very dry with paper towels. This step is key. Dry skin equals crisp skin.
• Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme, and baking powder.
• Oil and season: Rub the thighs with olive oil. Sprinkle the seasoning mix evenly on all sides, focusing on the skin. Press gently so it sticks.
• Arrange for airflow: Place the thighs skin-side up on the wire rack or directly on the lined sheet pan. Leave space between pieces so the hot air can circulate.
• Bake until crisp: Cook for 30–40 minutes, depending on size. The skin should be deep golden and crackly. An instant-read thermometer should read 165°F (74°C) in the thickest part, not touching bone.
• Optional broil: For extra crispness, broil on high for 1–2 minutes. Watch closely to prevent burning.
• Rest and serve: Let the chicken rest 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges if you like.

What Makes This Recipe So Good

• Foolproof crispiness: A few simple tricks—like patting dry and high heat—create ultra-crisp skin without a skillet.
• Big flavor, small effort: Pantry spices and a touch of baking powder make a huge difference with almost no extra work.
• Juicy every time: Chicken thighs are forgiving and stay tender, even if they cook a few extra minutes.
• Flexible and affordable: Works with bone-in, skin-on thighs, and you can easily adjust the seasoning to your taste.
• Great for meal prep: Reheats well and keeps its texture better than many chicken cuts.

What You’ll Need

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lbs total)
• 1 tablespoon olive oil (or avocado oil)
• 1 teaspoon kosher salt (use 3/4 teaspoon if using fine salt)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 1/2 teaspoon baking powder (aluminum-free, helps crisp the skin)
• Optional: pinch of cayenne or red pepper flakes for heat
• Optional garnish: chopped fresh parsley or lemon wedges

Instructions

1. Preheat the oven: Set to 425°F (220°C). Place a rack in the center.

   Line a sheet pan with foil for easy cleanup and set a wire rack on top if you have one.

2. Prep the chicken: Pat the thighs very dry with paper towels. This step is key. Dry skin equals crisp skin.
3. Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme, and baking powder.
4. Oil and season: Rub the thighs with olive oil.

   Sprinkle the seasoning mix evenly on all sides, focusing on the skin. Press gently so it sticks.

5. Arrange for airflow: Place the thighs skin-side up on the wire rack or directly on the lined sheet pan. Leave space between pieces so the hot air can circulate.
6. Bake until crisp: Cook for 30–40 minutes, depending on size.

   The skin should be deep golden and crackly. An instant-read thermometer should read 165°F (74°C) in the thickest part, not touching bone.

7. Optional broil: For extra crispness, broil on high for 1–2 minutes. Watch closely to prevent burning.
8. Rest and serve: Let the chicken rest 5 minutes.

   Sprinkle with fresh parsley and serve with lemon wedges if you like.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: For best texture, reheat at 375°F (190°C) for 10–12 minutes, or air-fry at 360°F (182°C) for 5–6 minutes. Avoid microwaving if you want crispy skin.

Health Benefits

• Protein-rich: Chicken thighs provide high-quality protein to support muscles and satiety.
• Iron and zinc: Dark meat contains more iron and zinc than chicken breast, supporting energy and immunity.
• Healthy fats: Thighs have slightly higher fat, which helps with flavor and fullness.

  Baking keeps added fats low.

• No deep frying: You get satisfying crunch without the extra oil and heaviness of frying.
• Customizable sodium and spice: You control the salt and seasoning to fit your needs.

Pitfalls to Watch Out For

• Skipping the dry step: Moisture on the skin prevents crisping. Pat the thighs thoroughly dry.
• Crowding the pan: If pieces touch, they steam. Use two pans if needed.
• Low oven temperature: Too low and the skin softens before it crisps.

  Aim for 425°F (220°C).

• Undercooking near the bone: Check with a thermometer at the thickest point, avoiding the bone.
• Not resting: Resting keeps juices inside the meat, not on your cutting board or plate.

Recipe Variations

• Lemon-Herb: Add lemon zest to the seasoning and finish with a squeeze of fresh lemon juice and chopped dill or parsley.
• Spicy Cajun: Swap paprika and thyme for Cajun seasoning. Add cayenne for extra heat.
• Honey-Garlic Glaze: In the last 5 minutes, brush with a mix of 1 tablespoon honey, 1 teaspoon soy sauce, and 1 minced garlic clove. Broil briefly to caramelize.
• Smoky BBQ: Use a dry BBQ rub and serve with your favorite sauce on the side to keep the skin crisp.
• Herb Butter Finish: Toss hot thighs with 1 tablespoon melted butter mixed with fresh thyme and parsley.
• Air Fryer Option: Cook at 380°F (193°C) for 18–22 minutes, flipping halfway, until 165°F (74°C) and crisp.