Crispy Baked Bone-In Thighs (Print Version)

Golden, crackling skin and juicy, succulent meat make these baked chicken thighs irresistible. Simple techniques for perfect dark meat.

# Components:

→ Chicken

01 - 3–3.5 lbs bone-in, skin-on chicken thighs (approximately 8 pieces)

→ Seasoning Blend

02 - 2 tbsp olive oil or avocado oil
03 - 2 tsp kosher salt (or 1 tsp fine sea salt)
04 - 1½ tsp freshly ground black pepper
05 - 1½ tsp garlic powder
06 - 1 tsp onion powder
07 - 1½ tsp smoked paprika or sweet paprika
08 - 1½ tsp dried thyme
09 - 1½ tsp dried oregano
10 - ½ tsp dried rosemary, crumbled
11 - ½ tsp aluminum-free baking powder

→ Optional Garnishes

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

# Directions:

01 - Remove chicken thighs from the refrigerator 20–30 minutes before cooking to bring them closer to room temperature for even cooking.
02 - Pat each thigh very dry on all sides with paper towels to ensure maximum skin crispiness.
03 - Preheat the oven to 425°F and 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 available. If not, 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 to distribute evenly.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all sides.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into the skin and flesh to ensure full coverage.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving space between each piece for proper air circulation.
09 - Bake for 35–45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175–190°F in the thickest part.
10 - For extra-crispy skin, broil on high for 1–3 minutes, watching closely to avoid burning the skin.
11 - Remove from the oven and let rest for 5–10 minutes on the pan to allow juices to redistribute.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges, if desired.

# Expert Advice:

01 -
  • Irresistible Texture: The combination of baking powder and a high-heat finish creates an incredible crunch.
  • Deep Flavor: A robust blend of smoked paprika and dried herbs provides a rich, savory profile.
  • Easy Preparation: Minimal active work for a dish that tastes like a professional rotisserie result.
  • Dietary Friendly: Naturally gluten-free and dairy-free, making it perfect for various dietary needs.
02 -
  • Dryness is Key: Use paper towels to remove every bit of surface moisture from the skin before applying oil.
  • Airflow Matters: Using a wire rack allows hot air to circulate under the meat, preventing the bottom from becoming soggy.
  • The Baking Powder Secret: Aluminum-free baking powder helps create tiny bubbles on the skin that increase surface area for maximum crunch.
  • Rest the Meat: Letting the chicken sit for 5–10 minutes allows the internal juices to settle, ensuring every bite is succulent.
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