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.
Crispy Baked 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.
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.
- 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
- Preheat oven to 425 degrees
- Line a baking sheet with foil, and place an oven-safe rack on top of the sheet.
- 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.
- Place all the spices in a small bowl except the salt and pepper. Mix to combine.
- Pour the oil over the chicken that is in the bowl, and toss to coat.
- Take a piece of chicken and using your hands, rub the spice mixture over all sides of the chicken.
- Place coated chicken on rack and continue with all chicken pieces
- Sprinkle each chicken with salt and pepper if desired
- Bake the thighs for 35-40 minutes, or until the internal temperature reaches 165 in the thickest portion, not touching bone.
- 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: 585 Total Fat: 52g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 41g Cholesterol: 166mg Sodium: 265mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 31g