Main Course

Crispy Baked Chicken Thighs

This easy recipe for crispy baked chicken thighs is exactly what you need. With a few basic ingredients and a foolproof baking method, you’ll get golden, crunchy skin and juicy, tender meat every time. Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with a paper towel to remove any excess moisture. Dry skin is the secret to getting that crispy texture.

Place the chicken thighs on a large baking sheet lined with parchment paper or foil for easy cleanup. In a small bowl, mix the garlic powder, onion powder, smoked paprika, dried thyme, salt, black pepper, and cayenne pepper (if using). Drizzle olive oil over the chicken thighs and rub it in to ensure even coating. Sprinkle the spice mix generously over both sides of the chicken thighs, making sure each piece is well-coated.

For best results, rub the spices directly onto the skin for maximum flavour. Arrange the seasoned chicken thighs on the baking sheet, skin-side up. Bake in the preheated oven for 35-45 minutes, depending on the size of the thighs. The chicken is done when the internal temperature reaches 165°F (75°C), and the skin is golden brown and crispy. If you want extra crispy skin, switch the oven to the broil setting for the last 2-3 minutes of cooking.

Keep a close eye on the chicken to prevent burning. The broiler will intensify the crispiness of the skin without overcooking the meat. Remove the chicken thighs from the oven and let them rest for about 5 minutes. This allows the juices to redistribute within the meat, ensuring each bite is juicy and flavorful. These crispy baked chicken thighs are the perfect dish for those who love both convenience and taste.

The tender, juicy meat paired with that crackly, crispy skin is hard to resist. Whether you serve them with a side of roasted vegetables or over a bed of rice, this recipe will quickly become a household favourite.

Tips for the Best Crispy Chicken Thighs:

Pat the skin dry: The drier the skin, the crispier it will be. Don’t skip this step.
Season generously: Chicken thighs can handle bold flavours, so don’t be shy with the seasoning.
Use bone-in, skin-on thighs: The skin is where the crispiness happens, and the bone adds flavour and keeps the meat juicy.

Ingredients;

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for heat)

Related Articles

Leave a Reply

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

Back to top button