Crispy Baked Chicken Thighs

Name: Crispy Baked Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 8 chicken thighs; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
1 hr
Servings
4 servings
Calories
338 kcal
Course
Main Course
Cuisine
American

Crispy Baked Chicken Thighs

Winston Campbell

Report

It's easy to make these crispy baked chicken thighs! Simply season them generously and roast them in a 400°F oven for 45 minutes.

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

8 chicken thighs medium, bone in, skin on
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

Add to Shopping List

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

If your baking sheet accommodates this in terms of space, I highly recommend flattening the thighs before placing them on the pan. I also like to take the skin that's usually folded underneath each piece and spread it out on the pan. This ensures even cooking and wonderfully crispy skin. If you flatten the thighs, they will cook faster, so check after 40 minutes.
I used to spray the thighs with olive oil before baking them, as you can see me doing in the video. But I have found over the years that the skin crisps up better if I don't spray it with oil. I do stretch the skin so that it completely covers the meat. Otherwise, the exposed meat could dry up.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are delicious cold or reheated in a 350°F oven. I prefer not to reheat them in the microwave. Sometimes, I shred or cube cold leftovers and mix them into a salad the next day for lunch.