Crispy Baked Chicken Thighs

If you haven’t tried these before, add them to your menu for next week because you’re going to love these crispy baked chicken thighs! Not only are they simple to prep and hard to mess up, they’re juicy, flavorful, and affordable. With just a few pantry spices and a hot oven, you will have a satisfying dinner on the table with very little hands-on time.

This juicy chicken also works well for feeding all ages. While adults and big kids can handle a baked crispy chicken thigh as served, on their own, it’s also so tender that it is easy to pull off bite size pieces for toddlers to enjoy. They often devour it as is because the thigh meat is so flavorful and tender, but for the pickier eater, a little squeeze of ketchup for dipping will guarantee it will fill their tummies.

I almost titled this “Hailey’s Chicken,” because that’s what we call it in our house. It’s one of her favorite dinners and one she learned to make herself as a kid (a great staple recipe for anyone to have in their repertoire). That alone tells you how approachable this recipe is. If you’re building a short list of dependable chicken thigh recipes, this one earns a permanent spot.

Crispy baked chicken thighs are a staple for us because they’re:

• Economical – thighs cost less per pound than chicken breast.
• Flavorful – dark meat naturally has more richness.
• Forgiving – they stay juicy even if slightly overcooked.

Whether you’re cooking for kids, guests, or just a busy weeknight, this recipe checks all the boxes. Using bone in chicken thighs also adds extra flavor and helps keep the meat tender.

Frequently Asked Questions

Do I have to use a baking rack?

Using a baking rack allows hot air to circulate around the chicken so the skin crisps evenly while excess fat drips away. That said, you can absolutely make this recipe without one. Just be sure to use a rimmed baking sheet so juices don’t spill, and expect slightly less crisping on the bottom.

Can I change the seasoning?

Yes. This recipe works with just salt and pepper, or you can swap in your favorite spice blend. The technique matters more than the seasoning.

How do I know when chicken thighs are done?

Chicken is safe at 165°F, but thighs are best cooked hotter. Aim for an internal temperature of 175–180°F. This allows the connective tissue to break down and results in tender, juicy meat. I recommend a good meat thermometer.

What should I serve with crispy baked chicken thighs?

They pair well with rice, roasted vegetables, mashed potatoes, or a simple salad (this chopped cabbage salad recipe is pictured above). We also love them with turmeric rice and sautéed greens.

Other Chicken Recipes You May Love

• Easy Stovetop Chicken Burgers
• Creamy Slow Cooker Chicken Burrito Bowls
• Sheet Pan Rosemary Chicken
• Slow Cooker Chicken Curry

How To Make Chicken Thighs Crispy

If your goal is truly crispy, golden crispy skin, these tips make all the difference:

• Pat the skin completely dry
• Salt ahead of time if possible
• Use a rack for airflow
• Don’t overcrowd the pan
• Finish with a short broil

Pat the skin dry

Moisture prevents browning. Use paper towels to thoroughly dry the skin before seasoning. For even better results, let the chicken sit uncovered in the fridge while the oven preheats.

Salt early

Salting 15–30 minutes ahead pulls moisture to the surface, which then evaporates in the oven. This helps achieve better texture whether you’re cooking bone-in or boneless skinless chicken.

Use a rack

A rack keeps the chicken from sitting in its own drippings, allowing the skin to crisp evenly on all sides. I like to spray the rack with avocado oil ahead of time; I feel like it helps the rack to be scrubbed clean more easily afterwards.

Give the chicken space

Overcrowding traps steam. Leave space between each thigh so heat can circulate properly.

Broil briefly at the end

A short broil adds extra crispness, but watch closely — the difference between golden and burnt happens fast. Keep it on the middle or lower racks to help prevent it from charring.

How Long To Broil Bone-In Chicken Thighs?

If the thighs are already baked through, broil on high for 1–3 minutes to crisp the skin. Keep the pan on a middle rack and watch constantly.

How Long To Cook Boneless Thighs?

Boneless thighs cook faster. At 425°F, plan for 18–25 minutes, depending on thickness. Start checking at 18 minutes and remove once they reach an internal temperature of 165°F.

How Long To Bake Breaded Chicken Thighs?

Breaded thighs do best at 400°F so the coating browns without burning.

• Boneless breaded thighs: 20–25 minutes
• Bone-in breaded thighs: 35–45 minutes

Because breading can hide doneness, always check the thickest part with a thermometer.

New Cooking Tips for Crispy Baked Chicken Thighs

Since first publishing this recipe, I’ve learned a few extra tricks. First, let your oven fully preheat — not just until it beeps, but an additional 10–15 minutes. A truly hot oven is essential for crisp skin. If your oven has a convection setting, use it — the circulating air helps evaporate surface moisture faster. It mimics the results of an air fryer.

Also, if your chicken comes out of the package very wet, take the extra minute to dry it thoroughly. That step alone dramatically improves texture. Finally, rotate the pan halfway through baking if your oven has hot spots. These small adjustments make a noticeable difference and help ensure consistent results every time.

Crispy Baked Chicken Thighs Recipe

Ingredients

• 2.5 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment and place a rack on top. Spray it with avocado oil.
2. Pat chicken thighs until thoroughly dry and arrange on the rack with space between each piece.
3. Mix olive oil and spices. Loosen the skin and rub seasoning directly onto the meat, then replace the skin and season it over the skin as well.
4. Bake for 40–45 minutes, until thighs reach 175–180°F for best texture- crispy on the outside and juicy and flavorful on the inside.
5. Optional: Broil for 1–3 minutes at the end for extra crispiness.

Notes

• Chicken is safe at 165°F, but thighs are juiciest at 175–180°F.
• A rack improves crispiness but isn’t required.

If you make this recipe, let me know! Leave a comment below or tag @ahealthyslice and use #ahsinthekitchen.

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