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Learn how to get perfectly crisp skin and tender, succulent meat every time with one simple method and a few helpful tips. Easy enough for a weeknight, impressive enough for a crowd.

Crispy Baked Chicken Thighs

5 from 1 vote
Simply seasoned thighs are baked until the skin turns crisp and the meat melts from the bone and is exceptionally tender. The result is irresistible chicken that can be effortlessly prepared for one person or many.
Yield: as few or as many as needed
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients
 

  • Skin-on, bone-in chicken thighs
  • Per pound of chicken: ½ teaspoon Kosher salt (I use Morton’s)
  • Per pound of chicken: ¼ teaspoon each black pepper, onion powder, garlic powder, dried thyme, sage, and paprika 

Instructions

  1. Before you start: If you like advance prep (with the benefit of even crispier skin), you can pat the chicken dry and season it as directed at least 4 hours and up to 24 hours in advance. Once seasoned, place the chicken thighs on a lightly oiled or sprayed rack set over a baking sheet and refrigerate, uncovered, until ready to cook. This provides sufficient time for the surface moisture to evaporate and the skin to really dry out, and dry skin = crispy skin. Over time, the seasonings will also be absorbed, and as the salt in the seasoning works its way into the meat, it helps the chicken retain its juices while baking, creating juicier, more flavorful meat. Note: If not following this step, season just before cooking. Additional tip: For more even cooking, let the chicken sit at room temperature for 30-60 minutes before placing in the oven.
  2. Combine the spices: In a small bowl, combine the salt, pepper, onion powder, garlic powder, thyme, sage, and paprika. (Prep-ahead tip: The spices can be combined, covered, and kept on the counter several hours or days in advance.)
  3. When ready to cook: Preheat the oven to 450℉. Set a lightly oiled, wire rack inside a rimmed baking sheet or broiler pan. (See notes.)
  4. Pat the chicken thighs dry with paper towels. 
  5. Season all sides of the chicken with the seasoning mix, including under the skin by gently lifting the skin, sprinkling the seasoning mix underneath, and then replacing it. (Helpful hint: I start by seasoning the bottom side of the thighs, flip, and continue with the tops. If I don’t judge well and am a little short at the end, I just sprinkle the top of the thighs with a little extra salt and thyme.) Place the chicken on the rack with space in between. 
  6. Roast in the preheated oven for 20 minutes or until the skin is lightly golden. 
  7. Then reduce the temperature to 400℉, leaving the oven door closed. Continue roasting until cooked through, about 12-15 minutes more, depending on size of thighs. I check after the first 10 minutes at the reduced temperature. If the skin is sufficiently brown but the meat is not fully cooked, lightly drape a piece of foil over top. (Helpful hint: Internal temperature should read at least 175℉, but thigh meat will be more succulent and tender if cooked to 185-190℉, which I recommend.) Let rest for 5 minutes before serving.
  8. Storage: Cooled and covered, leftovers will keep for up to 5 days in the refrigerator and freeze well.

Notes

For easier cleanup, line the baking sheet below the rack with foil. Don’t line the rack, however, because you want to maintain air flow.
No rack? You may place the chicken on a lightly oiled baking sheet. Or line with foil and lightly grease it for easy cleanup. The skin on the bottom will not be as crisp, but the chicken will still be delicious.
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