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A platter of crispy baked chicken thighs with golden-brown skin, garnished with fresh parsley.

Baked Chicken Thighs (Crispy Skin & Juicy Meat!)

The ultimate guide to Baked Chicken Thighs! This foolproof recipe uses a simple seasoning blend and a high-heat method to deliver incredibly juicy meat and perfectly crispy, golden-brown skin every time. A perfect easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs about 4-6 thighs, patted very dry
  • 1 tbsp olive oil
For the Seasoning Blend
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Baking Sheet Large, rimmed
  • 1 Wire Rack Oven-safe, fits inside baking sheet
  • 1 Mixing Bowl Small, for spices
  • 1 Meat Thermometer Instant-read is best

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with aluminum foil for easy cleanup, and place an oven-safe wire rack on top.
  2. Pat the chicken thighs thoroughly dry with paper towels. This is the most important step for achieving crispy skin. Set aside.
  3. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Stir well to create a uniform seasoning blend.
  4. Place the dry chicken thighs in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle the seasoning blend over the chicken, using your hands to rub it evenly over all surfaces and under the skin.
  5. Arrange the seasoned chicken thighs skin-side up on the wire rack, ensuring they are not touching. This allows air to circulate for even cooking.
  6. Bake for 35-45 minutes, until the skin is golden brown and crispy. The most reliable way to check for doneness is with a meat thermometer; it should read at least 165°F (74°C) when inserted into the thickest part of the thigh, avoiding the bone. For the most tender result, aim for 175°F.
  7. Remove the baking sheet from the oven and let the chicken rest on the rack for 5-10 minutes before serving. This allows the juices to settle, resulting in moister chicken. Serve hot.

Notes

Don't Skip the Drying Step: Seriously, the drier the skin, the crispier it will get.
Use a Wire Rack: It's the secret to crispy skin on the bottom as well as the top.
Rest the Meat: Don't rush to cut into it! Resting is crucial for juicy, flavorful chicken.