This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.

Crispy Baked Chicken Thighs

chicken thighs

salt and black pepper

garlic powder,

Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.


Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.


Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.


Everyone loved this. The only change I made was to add some smoked paprika and some onion powder in "the mix" and some garlic salt on top... thank you! Super easy and delish!

Simple, straight forward, and crisped up like a champ! I thought these were going to end up over done but they turned out perfect as written. I do think they could have used a little more seasoning but that is an easy fix.

Um, I will NEVER bake chicken thighs any other way ever again! This was the most bangin’ good chicken thighs ever. They tasted fried and all their deliciousness came through! I used salt, pepper and Old Bay Seasoning, which is mainly comprised of paprika, so if you don’t have Old Bay (you should, it’s a cook’s staple!) paprika would be good. But literally whatever seasoning you want because the texture and balance of tender and crispy was delish!! I can’t even believe I’ve been walking the earth all these years baking chicken in a slimy pool in a Pyrex.

My take on this already good recipe was to lightly coat the chicken thighs in olive oil. I also amped up the spies by adding pepper flakes, chili powder, onion salt, garlic powder, and salt/black pepper. That flavor profile really gave the chicken some character. I also had to keep the chicken in an additional 15 minutes on the front end and 15 on the back end to achieve the browning that I got. Would recommend this for a quick and easy meal, but you’ll definitely need to add more seasoning based on your flavor profile.

I didn't have a rack so baked these on a foil lined sheet. They turned out perfectly! Crispy on the outside, and tender and juicy inside. Yum!

These came out fantastic! I had boneless, skinless thighs on-hand, so that's what I used.  This cooking method produced a nice crispy outside, almost like the skin was there. Some reviewers (on other recipes) mention they'd take the skin off anyway. I wanted to add a little more flavor then what is listed, so I experimented. On the three thighs I had, I added (both sides): salt, pepper, garlic and onion powder. To one I added a little cayenne, another smoked paprika, and the third some chipotle with garlic seasoning. All came out great!  On the second roasting time at 400F, I checked the meat temp with a thermometer 5 min prior to the time indicated, and they were already done. Thanks for this great recipe!

Okay, so the TECHNIQUE used in this recipe is great and totally works as the skin gets perfectly crispy just as in the photos or even better. 

However, even though I thought the amount of spices was lacking to begin with and added more, it was still super tasteless and boring.

It's a fantastic technique to get crispy skin, but the chicken has no flavour and may possibly be awesome if it was marinated or something (although that may possibly burn with this technique). Maybe a buttermilk marinade?

I thought these might end up being dry but was pleasantly surprised to find out how tasty these were! Easy too! I didn't have garlic powder so used garlic salt and they were still fine.  I may try adding something else to the seasonings just to experiment but think they are great the way the are too! When I told my husband that they started out at 475, he gasped. I would not have thought to do this and am glad I tried it. Reviews really help!

crispy baked chicken thighs

Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 6

Author : John Goddard

Ingredients

Instructions

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