Main Dishes | Popular

Crispy Baked Chicken Thighs

These delicious Crispy Baked Chicken Thighs are seasoned with a simple spice blend. Tender and juicy on the inside, crispy and flavourful on the outside.

a pile of cooked chicken thighs

Crispy Baked Chicken Thighs

I’ve featured Slow Cooker Chicken Cacciatore and Slow Cooker Orange Chicken recipes on the blog, which use boneless skinless chicken thighs.

Yet this is a first for bone-in chicken thighs. Probably because this is my favourite and most often way to enjoy them, so I’d say it’s about time I shared this recipe with you!

Cooking with bone-in chicken produces the most juicy and moist chicken when compared to boneless. I guess this is why we love this Baked Hawaiian Chicken recipe so much.

No matter the time of year, I always find bone-in skin-on chicken thighs to be so affordable. It’s a fraction of the cost of boneless skinless chicken.

If you love the taste of fried chicken, you will love this recipe. Yet since its baked – a healthier version but with that crispness that we all love. Pair with this Roasted Garlic Cauliflower Mash and you have one healthy dinner!

How to Make Crispy Baked Chicken Thighs

Next to its delicious taste, one of the best things about this recipe is just how simple it is. Well, that and what few ingredients you need.

You need the bone-in skin-on chicken thighs of course. I like to make about 8 thighs, which would serve our family of 4, and maybe have some for leftovers.

Then you need the blend of spices which are common to most households, such as: garlic powder, Italian seasoning, paprika, oregano, salt and pepper. Next you need the oil, for that crispy skin and adding some moisture.

To make, you simply toss the patted dry chicken in oil and coat each piece with the spice blend. Then sprinkle salt and pepper on top of each, if desired.

When cooking, I strongly suggest that you use a rack on top of a foil lined baking sheet. This allows air to pass under each, and helps get it beautifully crispy. Plus, it avoids that mushy bottom that would otherwise result.

Tips to Make Crispy Baked Chicken Thighs

In the recipe, it says to pat the chicken legs with paper towel to remove excess moisture. Is this necessary? Yes, I personally wouldn’t skip this step as dry chicken not only helps the oil and seasoning to adhere to, but also aids in the searing.

Crispy chicken is the goal!

Now you could use boneless chicken thighs if you really want to. Avoid overcooking because you’ll loose a lot of that juiciness. Also note that boneless would take about 10 minutes less to cook.

At What Temperature do you Cook Chicken Thighs?

You’ll want to bake these at 425 degrees for 35-40 minutes, and cooking them on the rack helps distribute air for even cooking. This high heat also aids in achieving crispy oven baked chicken. It’s done when internal temperature reaches 165 degrees.

The olive oil helps the chicken to crisp, as does baking it at that high temperature of 425. You can broil the chicken for a few minutes after it bakes, but I find that I don’t need to as mine is crisped to perfection.

What to Serve with Baked Chicken Thighs

I love to serve Oven Roasted Red Potatoes with ours. Mainly because I love this potato recipe, and it’s a good excuse to make it again.

You could choose any salad or vegetable side to be honest. May I suggest these Roasted Parmesan Green Beans or Honey Glazed Carrots?

I also think that this Broccoli Cheese Casserole would be a wonderful side to this easy chicken recipe. You could use the chicken thigh leftovers and make this Chicken Stuffing Bake too!

Super easy to make, and dinner is ready in less than no time. I think this is what ‘winner winner chicken dinner’ is all about.

If you happen to have leftovers from this recipe, use the chicken for this Pesto Chicken Quesadillas recipe, for lunch the next day.

Enjoy!

If you have an Air Fryer, you just have to check out these Crispy Air Fryer Chicken Wings. Like these, they also have an amazing seasoning to them.

Crispy Baked Chicken Thighs

Crispy Baked Chicken Thighs

Yield: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 1 hour

These delicious Crispy Baked Chicken Thighs are seasoned with a simple spice blend. Tender and juicy on the inside, crispy and flavourful on the outside.

Ingredients

  • 8 chicken thighs, bone-in and skin-on
  • 4-5 tbsp olive oil
  • 3 tsp Italian seasoning
  • 3 tsp garlic powder
  • 3 tsp paprika
  • 3 tsp oregano
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees
  2. Line a baking sheet with foil, and place an oven-safe rack on top of the sheet.
  3. Allow the chicken thighs to come to room temperature and then pat each one dry using paper towel, to remove moisture. Place chicken in a bowl.
  4. Place all the spices in a small bowl except the salt and pepper. Mix to combine.
  5. Pour the oil over the chicken that is in the bowl, and toss to coat.
  6. Take a piece of chicken and using your hands, rub the spice mixture over all sides of the chicken.
  7. Place coated chicken on rack and continue with all chicken pieces
  8. Sprinkle each chicken with salt and pepper if desired
  9. Bake the thighs for 35-40 minutes, or until the internal temperature reaches 165 in the thickest portion, not touching bone.
  10. When done, let chicken rest for 5 minutes before serving, to allow juices to settle.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 585Total Fat: 52gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 166mgSodium: 265mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 31g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Similar Posts

5 Comments

  1. This recipe looks amazing, and I love that it is cooked in olive oil. Thanks so much for sharing.

  2. This recipe looks really easy and really tasty, which is a big plus for mealtime

  3. Thanks. I needed those tips for getting it “crispy.” My efforts usually get it a little soggy.

Leave a Reply

Your email address will not be published. Required fields are marked *