Crispy Baked Chicken Thighs

Why You’ll Love This Recipe

These chicken thighs are juicy on the inside and extra crispy on the outside—all without frying. Using just a handful of pantry staples, this recipe creates deeply flavorful chicken with a perfectly crunchy skin. It’s budget-friendly, requires minimal prep, and works well with virtually any side dish. Plus, it’s baked—not fried—making cleanup a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs
• Olive oil or melted butter
• Garlic powder
• Onion powder
• Paprika
• Dried thyme or Italian seasoning
• Salt
• Black pepper
• Optional: crushed red pepper flakes for a kick

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken thighs dry with paper towels—this is key for crispy skin.
3. In a small bowl, mix garlic powder, onion powder, paprika, thyme, salt, and pepper.
4. Rub each chicken thigh with olive oil or melted butter, then season generously with the spice mixture.
5. Arrange chicken thighs skin side up on the wire rack, spacing them out for even cooking.
6. Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
7. Let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Add a touch of cayenne or chili powder for heat.
• Use a lemon-herb seasoning blend for a citrusy twist.
• Swap thyme with rosemary, oregano, or smoked paprika.
• Add a drizzle of honey or hot honey at the end for a sweet-savory finish.
• Use boneless, skinless thighs—just reduce cooking time to 25–30 minutes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer at 375°F until warmed through and the skin re-crisps.
Avoid microwaving if possible, as it will soften the crispy skin.
Chicken thighs can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How do I get the skin really crispy?

Pat the chicken very dry before baking and cook it on a wire rack to allow air to circulate around the meat.

Do I need to flip the chicken during baking?

No, baking skin-side up the entire time ensures even crisping.

Can I use boneless thighs instead?

Yes, but they cook faster. Bake for 25–30 minutes and check internal temperature.

What if I don’t have a wire rack?

You can bake directly on a foil-lined baking sheet, but the bottom may not be as crisp.

What sides go well with crispy baked chicken thighs?

Mashed potatoes, roasted veggies, rice, or a fresh salad all pair wonderfully.

Can I marinate the chicken in advance?

Yes, you can marinate with the seasoning and oil up to 24 hours in advance for deeper flavor.

Is this recipe keto or low-carb?

Yes, as long as no sugary glazes are added, it’s naturally low in carbs.

What temperature should the chicken be cooked to?

The internal temperature should reach 165°F (74°C) when measured at the thickest part.

Can I use other cuts of chicken?

Yes, drumsticks or bone-in breasts work too—adjust cooking times as needed.

Does the skin stay crispy after storing?

It softens slightly, but reheating in the oven or air fryer will restore some crispiness.

Conclusion

Crispy Baked Chicken Thighs are an easy, satisfying dish that brings out the best in a humble cut of meat. With golden, crackly skin and tender, juicy meat inside, this no-fuss recipe is a guaranteed hit. Whether served with your favorite side or added to a salad or bowl, it’s a versatile dinner that’s sure to become a regular in your rotation.

Crispy Baked Chicken Thighs

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These Crispy Baked Chicken Thighs are juicy on the inside with golden, crackly skin on the outside. Seasoned with simple pantry spices and baked to perfection, they’re an easy and delicious dinner option for any night of the week.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken thighs very dry with paper towels for maximum crispiness.
3. In a small bowl, mix together garlic powder, onion powder, paprika, thyme, salt, black pepper, and red pepper flakes (if using).
4. Rub each chicken thigh with olive oil or melted butter, then coat evenly with the seasoning blend.
5. Place chicken thighs skin side up on the prepared rack, spacing them apart.
6. Bake for 35–45 minutes, or until internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
7. Remove from oven and let rest for 5 minutes before serving.

Notes

• Add cayenne or chili powder for extra heat.
• Try a lemon-herb seasoning blend for a citrus twist.
• Use boneless thighs and reduce cook time to 25–30 minutes.
• A drizzle of honey after baking adds sweet-savory contrast.
• If no wire rack, bake directly on foil-lined sheet—bottom may be slightly less crisp.

Nutrition

• Serving Size: 1 chicken thigh
• Calories: 320
• Sugar: 0g
• Sodium: 580mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 24g
• Cholesterol: 115mg