Crispy Baked Chicken Thighs
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
5 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Crispy Baked Chicken Thighs
Description
This recipe focuses on baking bone-in, skin-on chicken thighs on a parchment-lined baking sheet without added oil. Seasonings including kosher salt, black pepper, garlic powder, onion powder, and smoked paprika enhance flavor. Flattening each thigh and stretching the skin over the meat allows even exposure to heat and helps develop crisp, browned skin. The thighs are placed apart on the baking sheet to avoid steaming and promote browning.
They bake at 400°F until the internal temperature reaches 165°F, ensuring juicy meat beneath a crispy exterior. Resting the chicken for five minutes after baking helps redistribute juices. These thighs work well as a main course served with sides or used cold or reheated in salads and other dishes.
Leftovers keep well refrigerated for 3-4 days. Reheating in an oven is preferred to maintain texture rather than microwaving. The recipe advises no oil spray to improve skin crispness compared to earlier versions that used oil.
Ingredients
- 8 chicken thighs medium, bone in, skin on
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Arrange the thighs in a single layer in the prepared pan. It's best if they do not touch each other. Flatten them and gently stretch the skin to cover the meat entirely.
- Sprinkle the chicken pieces with the seasonings.
- Place the chicken in the oven.
- Bake the chicken until the skin is browned and crispy, and an instant-read thermometer not touching the bones reads 165°F, about 45 minutes.
- Transfer the thighs to a serving plate. Loosely cover them with foil and allow them to rest for 5 minutes before serving.
Notes
- Flatten chicken thighs and stretch the skin over the meat for even cooking and crisp skin.
- Do not spray oil prior to baking; this method yields better crispness.
- Bake thighs spaced apart on parchment to prevent steaming.
- Check internal temperature at about 40 minutes as flattened thighs cook faster; target 165°F.
- Rest baked chicken loosely covered for 5 minutes before serving to retain juiciness.
- Store leftovers in airtight containers in the refrigerator for up to 4 days; reheat in a 350°F oven rather than using a microwave for best texture.
- Cold leftover chicken can be shredded or cubed for salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 2chicken thighs | |
| Calories | 338kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Sodium | 784mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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