Chicken thighs are naturally rich and forgiving, meaning they stay moist and tender even if slightly overcooked. Baking them at a high temperature ensures beautifully crispy skin without frying.
This recipe uses pantry-friendly spices and requires very little prep time. It’s versatile, budget-friendly, and pairs easily with almost any side dish, making it a staple you’ll return to again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in, skin-on chicken thighs olive oil salt black pepper garlic powder paprika onion powder dried thyme or Italian seasoning
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Pat the chicken thighs completely dry with paper towels. Removing moisture is key to achieving crispy skin.
Place the chicken on the baking sheet and drizzle lightly with olive oil.
In a small bowl, combine salt, black pepper, garlic powder, paprika, onion powder, and dried thyme. Rub the seasoning evenly over both sides of the chicken, focusing especially on the skin.
Arrange the thighs skin-side up in a single layer, leaving space between each piece.
Bake for 35–45 minutes, or until the skin is crisp and golden and the internal temperature reaches 165°F (74°C).
For extra crispiness, broil for the final 2–3 minutes, watching carefully to prevent burning.
Let the chicken rest for 5 minutes before serving.
For a smoky flavor, use smoked paprika instead of regular paprika. Add a pinch of cayenne pepper or chili powder if you prefer some heat.
You can brush the thighs with a honey-mustard glaze during the last 10 minutes of baking for a sweet and savory twist. Lemon zest or a squeeze of fresh lemon juice added after baking brightens the flavors beautifully.
If using boneless, skinless thighs, reduce the cooking time to about 25–30 minutes, but note that you won’t get the same crispy skin.
Storage/Reheating
Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days.
To reheat and maintain crispiness, place the chicken in a 375°F (190°C) oven for about 10–12 minutes until heated through. An air fryer also works well for reheating. Microwaving is possible, but the skin may lose its crisp texture.
Cooked chicken thighs can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Why isn’t my chicken skin crispy?
Make sure the chicken is thoroughly dried before seasoning and baked at a high temperature without overcrowding the pan.
Do I need to flip the chicken while baking?
No, baking skin-side up allows the skin to crisp properly without flipping.
Can I use boneless thighs?
Yes, but reduce the cooking time and expect less crispiness without the skin.
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I marinate the chicken first?
Yes, but pat the skin dry before baking to maintain crispiness.
What sides pair well with this dish?
Roasted vegetables, mashed potatoes, rice, or a simple green salad all complement it well.
Can I cook this on a rack?
Yes, placing the chicken on a wire rack over a baking sheet helps air circulate and can improve crispiness.
Is it better to bake at 400°F or 425°F?
425°F helps render the fat and crisp the skin more effectively.
Can I make this ahead of time?
Yes, bake the chicken and reheat in the oven to restore crispness before serving.
Should I cover the chicken while baking?
No, keeping it uncovered allows the skin to become crispy.
Conclusion
Crispy Baked Chicken Thighs are a simple yet incredibly satisfying meal that delivers juicy meat and perfectly crisp skin every time. With easy preparation and versatile seasoning options, this recipe is a reliable addition to your dinner rotation. Whether paired with comforting sides or lighter accompaniments, it’s a dish that consistently delivers delicious results.
These Crispy Baked Chicken Thighs are juicy on the inside with perfectly golden, crackling skin on the outside. Roasted at high heat with simple pantry spices, this easy baked chicken thighs recipe delivers bold flavor, crispy texture, and foolproof results—perfect for weeknight dinners or family meals.
Author:Catherine
Prep Time:10 minutes
Cook Time:35–45 minutes
Total Time:45–55 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (or smoked paprika)
½ teaspoon onion powder
½ teaspoon dried thyme or Italian seasoning
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
Pat chicken thighs completely dry with paper towels to ensure crispy skin.
Place chicken on the baking sheet and drizzle lightly with olive oil.
In a small bowl, mix salt, black pepper, garlic powder, paprika, onion powder, and dried thyme.
Rub seasoning evenly over both sides of the chicken, focusing on the skin.
Arrange thighs skin-side up in a single layer, leaving space between each piece.
Bake for 35–45 minutes, until skin is crisp and internal temperature reaches 165°F (74°C).
For extra crispiness, broil for the final 2–3 minutes, watching carefully.
Let rest for 5 minutes before serving.
Notes
Thoroughly drying the skin is key to achieving crispiness.
Do not overcrowd the pan—air circulation helps crisp the skin.
Using a wire rack over the baking sheet can improve texture.
Boneless, skinless thighs cook faster (about 25–30 minutes) but won’t have crispy skin.
Leftovers reheat best in the oven or air fryer to maintain crispiness.
