Crispy Baked Chicken Thighs
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Crispy Baked Chicken Thighs are your ticket to a stress-free dinner! Juicy and flavorful with a deliciously crispy skin, you can pair the meat with all of your favorite side dishes and even get creative with the seasonings. Make this roasted chicken thighs recipe in under an hour with only 5 minutes of prep!
Crispy Baked Chicken Thighs
Testing and coming up with new and exciting dishes is loads of fun — I mean, I wouldn’t have this blog if I didn’t love spending time in the kitchen! — but sometimes it’s good to come back to basics.
Whether it’s been a hectic day, you need to meal prep healthy options for lunches, or you want something simple to feed a lot of people, crispy oven baked chicken thighs will always do the trick.
The meat comes out incredibly tender and juicy, and the skin on top is extra crispy and flavorful.
Even better, this recipe only takes a few minutes to prep! Pop the pan in the oven and let it do the rest.
I’ll often use my crockpot when I need something mindless, but I like that this dish is ready in under an hour. Plenty of time to throw together a side or two.
But if you’d rather have a complete meal in one pan, try Instant Pot Chicken and Rice or this creamy one pot chicken tortellini recipe!
Ingredient Notes and Substitutions
- Chicken Thighs – Use bone-in and skin-on for this roasted chicken thigh recipe. They retain a lot of moisture, and the skin gets nice and crispy!
- Olive Oil – My favorite for cooking! Any neutral-flavored oil with a high smoke point would work as well.
- Garlic & Onion Powder – A savory duo that I use for most recipes. Avoid using fresh garlic because it will end up burning under the high heat.
- Smoked Paprika – Adds a subtle sweetness, a bit of heat, and a punch of color. Feel free to use regular paprika which is mild, sweet, and slightly tangy.
- Italian Seasoning – Here’s another staple in my kitchen! You can easily substitute 1 ½ – 2 teaspoons of your favorite dried herbs or a combination of a few.
Rosemary, oregano, parsley, and basil typically make up this blend. - Salt & Pepper – Kosher salt is preferred for cooking because it has a larger grain and a milder flavor than table salt.
Feel free to swap in your favorite or omit it for a salt-free meal. As far as pepper goes, freshly cracked black pepper has the best flavor!
Tips and Tricks to Make Crispy Oven Baked Chicken Thighs
- Oil and season the meat really well.
Pat the chicken dry all over, then rub the oil and most of the seasoning all over so it’s fully coated.
For extra flavor, oil and seasoning under the skin as well, being careful not to remove it.
Before placing the thighs in the oven, sprinkle the rest of the seasoning on top. This will help form a crust on the skin so it turns out extra crispy!
- Use a wire rack set inside the baking sheet.
This elevates the chicken and keeps it from sitting in its own juices, so every inch is as crispy as possible.
If you don’t have a rack, that’s ok! The meat will still be delicious and very flavorful. I don’t recommend flipping the meat as you’ll just make the skin on top soggy.
However, you could line the sheet pan with parchment, which will help soak up some of the juices and help you achieve crispy baked chicken thighs.
- Don’t overcrowd the pan.
Even with the help of a wire rack, you need to leave space between each chicken thigh in order for it to bake evenly and crispy properly.
All six thighs should fit nicely on a standard half sheet, but you’ll need to use a second pan if you’re doubling the recipe or only have smaller baking sheets available.
Prep Ahead
- Measure and mix spices
- Preheat oven to 425°F
Kitchen Tools You Will Need
- Wire Rack set inside a Baking Sheet
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Digital Meat Thermometer – You’ll always know when your meat is safe to eat with this!
Serving Suggestions
The best part about this roasted chicken thighs recipe is that there’s no shortage of sides to pair with it! And it’s a delicious meal in any weather, too.
I’ll usually toss together a quick salad or make some of my chicken rice and steamed veggies.
Crispy oven baked chicken thighs are also tasty over mashed potatoes or with a healthy helping of creamy mac and cheese.
You could even make a double batch for potlucks or dinner parties! Serve with potato salad, broccoli salad, or one of your favorite pasta salads.
Storing and Reheating Leftovers
Allow crispy baked chicken thighs to cool, then transfer to an airtight container or storage bag.
Refrigerate for 3-4 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
It’s best to warm the meat in the oven or air fryer to get the skin crispy again. Bake at 375°F for 15-20 minutes or air fry at the same temperature for 5-10 minutes.
You can also heat leftovers in the microwave if needed. Place on a heat-safe plate and microwave for 1-2 minutes, then check to see if they’re warmed through.
If not, continue heating at medium power in 30-second increments until ready.
Roasted Chicken Thighs Recipe FAQ
Absolutely! You can flavor your crispy baked chicken thighs however you’d like — this recipe is very flexible.
If you don’t feel like measuring out spices but want a similar flavor, you can always grab a bottle of poultry seasoning too. McCormick’s and Kinders are two favorites.
All poultry is considered safe to eat when it reaches an internal temperature of 165°F. Insert a digital meat thermometer into the thickest part of the thigh, avoiding the bone, to get the most accurate reading.
You can do a visual check if you don’t have a thermometer. Remove one of the thighs from the pan and slice into it — there should be no visible pink and the juices should run clear.
Sure, but you’ll lose out on a lot of texture the longer the thighs sit. With so little prep, it’s best to bake these just before serving.
That said, it’s certainly an easy option for meal prep! Work on a few healthy sides while the chicken is in the oven, then divide into containers for the week.
Enjoy!
With love, from our simple kitchen to yours.
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Crispy Baked Chicken Thighs
Ingredients
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 6 chicken thighs, bone-in and skin on
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F.
- Mix together the garlic powder, onion powder, smoked paprika, Italian seasoning, salt and pepper in a small bowl.
- Pat the chicken thighs dry with a paper towel. Place thighs in a large bowl. Sprinkle on 2/3 of the seasoning mixture and olive oil. Rub spices and oil on all sides of the chicken, as well as under the skin.
- Place thighs on a wire rack atop a baking sheet and sprinkle with remaining seasoning. Bake for 35-40 minutes, or until juices run clear. Chicken should reach an internal temperature of 165°F.
- If desired, put under the broiler on high for 2-3 minutes for extra crispy chicken thighs (keep an eye on them or chicken can burn in a blink). Remove from the oven and let the chicken rest for 5 minutes before serving to allow for the juices to redistribute, keeping the meat tender and juicy.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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