Description
Learn how to make easy baked chicken thighs with crispy skin and juicy meat. This simple recipe is perfect for a weeknight dinner and requires minimal effort for maximum flavor.
Ingredients
Scale
- 8 chicken thighs, bone in and skin on (about 1–1.2 kg total)
- 2 teaspoons kosher salt, plus a pinch for finishing
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil, plus extra for the pan
- Optional: 1 teaspoon baking powder for extra crisp
- Optional: Zest of half a lemon and a squeeze of juice
- Optional: Small handful of fresh herbs, chopped (parsley or thyme)
Instructions
- Preheat oven to 425°F (220°C). Place rack in the upper middle.
- Pat chicken thighs very dry with paper towels. This is crucial for crispy skin.
- In a small bowl, mix together salt, pepper, paprika, garlic powder, lemon zest (if using), and baking powder (if using).
- Toss the dried chicken thighs with olive oil.
- Sprinkle the spice mixture evenly over the chicken, getting some under the skin if possible.
- Arrange the chicken thighs skin-side up on a wire rack set inside a baking sheet, or directly on a greased baking sheet. Ensure they have space between them to prevent steaming.
- Bake for 35 to 45 minutes, or until the skin is deeply golden brown and the internal temperature reaches at least 165°F (74°C). For more tender meat, aim for 180-190°F (82-88°C).
- For extra crispy skin, you can place the chicken under the broiler for 1-3 minutes in the last few minutes of baking, watching closely to prevent burning.
- Let the baked chicken thighs rest for 5 to 10 minutes before serving.
- Finish with chopped fresh herbs and a squeeze of lemon juice, if desired.
Notes
- For even crispier skin, salt the chicken ahead of time, even 30 minutes uncovered in the fridge, or overnight.
- A small amount of baking powder can enhance crispiness, but too much can affect the taste.
- If the skin sticks to the rack, let it cook for one more minute. It should release more easily when ready.
- Rotate the pan halfway through baking if your oven has hot spots.
- If you notice a lot of smoke, lower the oven rack or splash a tablespoon of water on the pan to reduce flare-ups.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 8-10 minutes to crisp the skin again.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: Approx. 250-300
- Sugar: Less than 1g
- Sodium: Approx. 400mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 4-5g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Less than 1g
- Fiber: 0g
- Protein: Approx. 25-30g
- Cholesterol: Approx. 150mg