Crispy Baked Bone-In Chicken (Printable)

Golden, crackling skin meets juicy, succulent meat in these perfectly seasoned chicken thighs with smoky spices.

# What You'll Need:

→ Chicken

01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (about 8 pieces)

→ Seasoning

02 - 2 tablespoons olive oil or avocado oil
03 - 2 teaspoons kosher salt
04 - 1.5 teaspoons freshly ground black pepper
05 - 1.5 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1.5 teaspoons smoked paprika
08 - 1.5 teaspoons dried thyme
09 - 1.5 teaspoons dried oregano
10 - 0.5 teaspoon dried rosemary, crumbled
11 - 0.5 teaspoon aluminum-free baking powder

→ For Serving

12 - 1 lemon, cut into wedges
13 - Fresh parsley, finely chopped

# How to Make It:

01 - Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to allow them to reach closer to room temperature for even cooking.
02 - Pat each thigh very dry on all sides with paper towels to ensure the crispiest skin possible during baking.
03 - Preheat the oven to 425 degrees Fahrenheit. Position an oven rack in the upper third of the oven.
04 - Line a rimmed baking sheet with foil and set a wire rack on top if available. If not using a rack, place thighs directly on the foil-lined pan.
05 - In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until well combined.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all surfaces.
07 - Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into the skin and flesh thoroughly.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece to allow air circulation.
09 - Bake for 35 to 45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175 to 190 degrees Fahrenheit in the thickest part.
10 - For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to avoid burning the exterior.
11 - Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute.
12 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets shatteringly crisp without any frying or flipping, just a hot oven and a little patience.
  • Dark meat stays juicy and forgiving, so you wont end up with dry, bland chicken even if you lose track of time.
  • The spice blend is smoky and aromatic, and it works on just about any protein you want to throw at it.
  • Minimal prep means you can get this in the oven in under ten minutes and let the heat do the work.
02 -
  • Skipping the drying step will leave you with soggy, pale skin no matter how high you crank the heat.
  • A meat thermometer is the only way to know for sure when dark meat is done, aim for at least 175 degrees F for the best texture.
  • Baking powder is not the same as baking soda, make sure youre using aluminum-free baking powder or the chicken can taste metallic.
  • If you salt the thighs and refrigerate them uncovered for up to 24 hours, the skin will dry out even more and crisp up like restaurant-quality chicken.
03 -
  • Let the chicken rest after baking so the juices settle back into the meat instead of running out onto your cutting board.
  • If you want extra smoky flavor, add a pinch of cayenne or chipotle powder to the spice blend.
  • Always check the temperature in the thickest part of the thigh, near the bone, to make sure its fully cooked.
  • Save the rendered fat and drippings from the pan to roast potatoes or vegetables, it adds incredible flavor.
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