Crispy Oven‑Baked Chicken Thighs
Juicy, bone‑in chicken thighs baked until the skin is perfectly crispy and golden — a foolproof, comforting dish that’s quick enough for weeknights but satisfying enough for family dinners.
Equipment
- Baking Sheet
- Aluminum Foil
- Mixing Bowl
- Meat Thermometer
Ingredients
Chicken Thighs & Seasoning
- 3 lbs bone-in, skin-on chicken thighs (6–8 pieces)
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easier cleanup.
- Pat chicken thighs completely dry with paper towels — dryness helps the skin crisp up.
- Drizzle olive oil over the thighs and rub to coat on all sides.
- In a small bowl, mix salt, garlic powder, onion powder, Italian seasoning, black pepper, and paprika. Sprinkle the spice blend generously over every side of each thigh so they're evenly coated.
- Arrange the thighs skin-side up on the prepared baking sheet; ensure they’re spaced out and not overcrowded.
- Bake in the preheated oven for 35–45 minutes, until the skin is crisp and bubbling and the internal temperature of the thickest part reaches 165 °F (74 °C).
- Remove from oven and let the chicken rest for a few minutes before serving — this helps juices redistribute and keeps meat tender.
Notes
For extra crunch, place the chicken on a wire rack over the baking sheet so air circulates underneath. Optional: broil for 1–2 minutes at the end for a restaurant‑style golden finish — just watch carefully so it doesn’t burn.
Nutrition
Calories: 450kcalProtein: 28gFat: 36gSaturated Fat: 10gCholesterol: 155mgSodium: 520mgPotassium: 320mgVitamin A: 90IUCalcium: 20mgIron: 1.8mg
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