Baked Chicken Thighs
This method for baking chicken thighs ensures a crispy skin and juicy meat without the stress, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 6 pieces Bone in, skin on chicken thighs About 2.5 to 3 pounds
- 1.5 teaspoons Kosher salt Adjust to taste
- 1 teaspoon Black pepper Adjust to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika Regular or smoked
- 1 pinch Cayenne pepper Optional for heat
- 1 teaspoon Baking powder Optional for crispier skin
- 1 tablespoon Olive oil Optional, only if skin seems dry
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels, ensuring they are really dry.
- In a small bowl, mix salt, pepper, garlic powder, paprika, and the optional baking powder.
- Sprinkle the seasoning mixture evenly over the chicken thighs, focusing on the skin side.
- Place the thighs skin side up on a wire rack set over a sheet pan or directly on the sheet pan spaced out.
- Bake for 35 to 45 minutes, checking temperature around 35 minutes.
- Use an instant-read thermometer to check the thickest part of the thigh, aiming for 175°F to 190°F (80°C to 88°C).
- Rest the chicken for 5 to 10 minutes before serving.
Serving Suggestions
- For extra crispy skin, flip on the broiler for 1 to 2 minutes but watch carefully to prevent burning.
Notes
Chicken thighs can be seasoned ahead of time and stored in the refrigerator. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months. Best reheated in the oven or air fryer to retain crispiness.