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Best Juicy Baked Chicken Thighs – Easy Crispy Recipe

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These crispy juicy baked chicken thighs are the kind of recipe that makes you feel like a hero with almost zero effort. The skin shatters when you bite into it, and the meat underneath is so tender it practically falls off the bone.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
  • 2 tablespoons olive oil or avocado oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried thyme or rosemary (optional)

Instructions

  1. Move your oven rack to the upper-middle position and preheat your oven to 450°F (232°C). Let the chicken thighs sit on the counter for about 15 minutes to come to room temperature.
  2. Place the chicken thighs on a plate lined with paper towels. Pat the skin completely dry on both sides with more paper towels. Let them sit for a minute, then pat again.
  3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Drizzle the olive oil over the chicken thighs and rub it evenly over the skin and a little bit underneath. Sprinkle the spice mixture all over the chicken, coating evenly.
  4. Place a wire rack inside a rimmed baking sheet. Arrange the seasoned chicken thighs skin-side down on the wire rack, making sure they aren’t touching each other.
  5. Bake for 30 minutes. The fat will be sizzling and popping.
  6. After 30 minutes, carefully remove the baking sheet from the oven. Use tongs to flip each chicken thigh over so the skin is now facing up. Return to the oven and bake for another 10-15 minutes, or until the internal temperature of the thickest part of the thigh reaches 175-185°F (80-85°C).
  7. Remove the chicken from the oven and let it rest on the wire rack for 5-10 minutes before serving.

Notes

The number one reason baked chicken skin isn’t crispy is because it’s too wet. Take the extra minute to really pat it dry. Using a wire rack is the second most important tip—it allows hot air to circulate all around the thighs. Don’t be afraid of high heat; 450°F is necessary for crispy skin. Let the chicken rest before serving to allow juices to redistribute. Save the rendered fat from the pan for roasting potatoes or sautéing vegetables.

Nutrition

Keywords: baked chicken thighs, crispy chicken thighs, juicy chicken thighs, easy chicken recipe, weeknight dinner, bone-in chicken thighs, high heat chicken

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