Crispy Baked Chicken Thighs
Juicy on the inside, crispy on the outside – these baked chicken thighs are the ultimate no-fuss, flavor-packed dinner. Easy to prep, easy to love, and impossible to mess up. Say hello to your next favorite weeknight hero.
Equipment
- Oven
- Baking Tray
- Wire Rack (optional)
Ingredients
Main Ingredients
- 4-6 bone-in, skin-on chicken thighs patted dry with paper towels
- 1 tbsp olive oil or spray oil
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp smoked paprika optional but recommended
- 1 tsp garlic powder
Optional Finishing Touch
- 1 tbsp melted butter for brushing after baking
- 1 tsp fresh herbs like parsley or thyme, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking tray with foil and place a wire rack on top, if using.
- Pat chicken thighs dry with paper towels. This helps the skin crisp up.
- Rub or spray the thighs with olive oil. Season all over with salt, pepper, smoked paprika, and garlic powder.
- Place chicken skin-side up on the rack or directly on the tray. Bake for 30–40 minutes, until internal temp hits 175°F and skin is crispy.
- Let chicken rest for 5–8 minutes before serving to lock in juices.
- Optional: Brush with melted butter and sprinkle with chopped herbs just before serving.
Notes
Serve with roasted potatoes, steamed greens, rice, or a crisp salad. Store leftovers in the fridge up to 3 days. Reheat in the oven at 375°F for best results – microwave will soften the crispy skin.
Nutrition
Calories: 320kcalCarbohydrates: 1gProtein: 24gFat: 24gSaturated Fat: 6gCholesterol: 125mgSodium: 520mgPotassium: 280mgVitamin A: 280IUCalcium: 12mgIron: 1mg
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