Oven Baked Crispy Skin Bone-In Chicken Thighs
Juicy bone-in chicken thighs baked at high heat with crackling crispy skin and savory poultry seasoning.
oven Timer
Set for 35 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Pat 2.5 lbs bone-in chicken thighs thoroughly dry with paper towels.
Rub skin with 1 tbsp olive oil, garlic powder, onion powder, smoked paprika, thyme, and kosher salt.
Arrange skin-side up on an oven-safe wire rack set inside a rimmed baking sheet.
Bake at 425°F for 35-40 minutes (NO FLIPPING) until skin is shattered-crisp and internal temp hits 185°F.
Step-by-Step Guided Instructions
Pat 2.5 lbs bone-in, skin-on chicken thighs dry with paper towels. Rub skin with 1 tbsp olive oil. In a small dish, mix 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1.5 tsp kosher salt, and 1/2 tsp black pepper; rub all over the chicken including under the skin.
Moisture is the enemy of crispy skin; drying thoroughly lets the fat render rapidly.
Set an oven-safe wire rack inside a rimmed baking sheet. Arrange thighs skin-side up with 1 inch space between them.
Elevating chicken on a wire rack allows hot air to circulate beneath the thighs, rendering fat instead of boiling in pan drippings.
Bake at 425°F on the middle rack for 35 to 40 minutes untouched. Do not flip.
While 165°F is safe, dark meat chicken thighs taste exponentially more tender and juicy at 185°F as collagen melts.
Remove pan from oven and let thighs rest on the wire rack for 5 minutes before serving.
Resting on the rack keeps the bottom skin from getting soggy.
Bone-in chicken thighs are often the cheapest meat in the butcher case ($1.99/lb) and virtually impossible to dry out in the oven.
Serve with honey mustard or barbecue sauce for dipping.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Re-crisp in an air fryer or toaster oven at 380°F for 4 minutes.