Crispy Baked Chicken Thighs
These crispy baked chicken thighs are juicy, flavorful, and foolproof—perfect for any weeknight dinner. With just a handful of pantry spices and a hot oven, you'll have dinner that tastes like it came from a restaurant.
Equipment
- Sheet Pan
- Parchment Paper or Foil
- Meat Thermometer
Ingredients
Main Ingredients
- 6 bone-in, skin-on chicken thighs patted dry
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme optional
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
- Pat chicken thighs dry with paper towels. This helps the skin crisp up in the oven.
- In a large bowl, toss chicken with olive oil, salt, pepper, paprika, garlic powder, and thyme until evenly coated.
- Place thighs skin-side up on the prepared sheet pan. Leave space between each piece for better browning.
- Bake for 30–40 minutes, or until the internal temperature reaches 175°F (80°C).
- Optional: Broil for 1–2 minutes at the end for extra crispy skin. Watch closely to prevent burning.
- Let chicken rest for 5 minutes before serving to lock in juices.
Notes
For the crispiest skin, don’t skip drying the chicken and avoid overcrowding the pan. Leftovers can be shredded into wraps, salads, or stir-fries. Reheat in the oven at 350°F for 10 minutes for best texture.
Nutrition
Calories: 310kcalCarbohydrates: 1gProtein: 24gFat: 23gSaturated Fat: 6gCholesterol: 125mgSodium: 450mgPotassium: 280mgVitamin A: 350IUCalcium: 15mgIron: 1.1mg
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