Crispy Baked Chicken Thighs
A quick and easy recipe for crispy baked chicken thighs with juicy, tender meat and perfectly crackling skin. Perfect for busy weeknights and crowd-pleasing dinners.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Optional: pinch of cayenne pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels.
- Place the thighs in a mixing bowl and drizzle with olive oil.
- Sprinkle salt, black pepper, garlic powder, smoked paprika, and dried thyme over the chicken. Toss gently to coat evenly.
- Arrange the thighs skin-side up on a wire rack set over a rimmed baking sheet.
- Bake for 35 to 40 minutes. Around the 20-minute mark, check the chicken and rotate the pan if the skin is browning unevenly. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
- Remove from oven and let rest for 5 minutes.
- Serve immediately.
Notes
Patting the chicken skin dry is crucial for crispiness. Use a wire rack to allow air circulation and fat drainage. If skin isn’t crispy enough, broil for the last 2-3 minutes but watch carefully to avoid burning. Do not overcrowd the pan. Let chicken rest after baking to keep meat juicy. For reheating, use oven on wire rack to maintain crispiness.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Protein: 20
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