Description
These crispy baked chicken thighs are juicy on the inside and perfectly crispy on the outside, making them a foolproof option for weeknight dinners.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (Add a pinch more if thighs are larger)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon baking powder (Optional for extra crispiness)
- 1 piece lemon wedges (For finishing)
Instructions
Preparation
- Preheat your oven to 425°F.
- Pat the thighs dry using paper towels and place them on a wire rack set over a sheet pan, or directly on a lined sheet pan.
- In a bowl, stir together the salt, smoked paprika, garlic powder, onion powder, black pepper, and thyme.
- Toss the dried chicken thighs with olive oil and coat evenly with the seasoning mix. If using baking powder, sprinkle it in with the spices and rub gently over the skin.
Cooking
- Bake the thighs skin side up for 35 to 45 minutes, depending on their size. Do not flip.
- Check for doneness: a thermometer inserted into the thickest part (not touching the bone) should read at least 175°F for tender thighs.
- If desired, broil the thighs for 1 to 2 minutes at the end for extra crispiness. Watch closely.
- Rest the chicken thighs for 5 minutes before serving. Squeeze lemon over the top before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze the meat off the bone for up to 3 months. Season a batch in advance and store raw in the fridge for up to 24 hours for meal prep.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: dinner, Main Course
- Cuisine: American