Description
These crispy baked chicken thighs are juicy, flavorful, and easy to make in the oven. Learn how to get perfectly crispy skin every time, plus tips for bone-in and boneless thighs.
Ingredients
Scale
- 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
- Preheat oven to 425°F. Line a baking sheet with foil or parchment and place a rack on top.
- Pat chicken thighs dry and arrange on the rack with space between each piece.
- Mix olive oil and spices. Loosen the skin and rub seasoning directly onto the meat, then over the skin.
- Bake for 40–45 minutes, until thighs reach 175–180°F for best texture.
- 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.