Description
Achieve perfectly golden, juicy, and flavorful chicken thighs with irresistibly crispy skin using this simple, foolproof oven-baked recipe. This method delivers restaurant-quality crunch and tender meat without frying or complicated steps, making it ideal for family dinners and meal prep.
Ingredients
Scale
Main Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil or melted butter
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder or 2 cloves minced garlic
- 1 teaspoon smoked paprika or regular paprika
- Optional: 1 teaspoon fresh or dried thyme or rosemary
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels to remove any moisture. This is crucial to avoid steaming the skin and to help achieve maximum crispiness. Season both sides generously with salt, black pepper, garlic powder or minced garlic, paprika, and optional herbs.
- Preheat the Oven and Prepare Baking Tray: Preheat your oven to 425°F (220°C). Line a baking tray with foil or parchment paper for easy cleanup. Place a wire rack on top of the tray to allow air circulation around the chicken, which helps crisp the skin evenly.
- Oil and Arrange the Chicken: Brush the skin of each chicken thigh with olive oil or melted butter. Arrange the thighs skin-side up on the wire rack, making sure not to crowd them so heat circulates freely.
- Bake Until Crispy: Bake the chicken for 35-45 minutes, checking after 30 minutes to monitor browning. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden and crackling.
- Rest Before Serving: Remove the chicken from the oven and let it rest for 5-10 minutes to allow juices to redistribute, keeping the meat moist and flavorful when cut.
Notes
- Always pat chicken thighs dry before seasoning to maximize skin crispiness.
- Use a high temperature (425°F) to render fat from the skin and create a perfect crunch.
- A wire rack is essential to promote even air circulation and prevent soggy skin.
- Do not overcrowd the pan to avoid steaming and reduced crispiness.
- Resting the chicken after baking helps retain moisture and juiciness.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg