Oven Baked Chicken Thighs (With Crispy Skin!)
Crispy oven-baked bone-in, skin-on chicken thighs seasoned with baking powder, paprika, garlic powder, salt, and pepper.
Servings: 5 servings
Ingredients
Ingredients
- 5 chicken thighsbone-in skin-on
- 2 teaspoonsbaking powder
- 1 teaspoonpaprika
- 1 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/2 teaspoonpepper
Instructions
Instructions
- Preheat the oven to 425°F. If your oven has a convection or air-fryer setting, you may use it (the thighs may finish sooner).
- Line a baking sheet with parchment paper or aluminum foil.
- Pat the 5 bone-in, skin-on chicken thighs dry with paper towels until surface moisture is removed.
- In a small bowl, combine 2 teaspoons baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper; mix until evenly blended.
- Rub the spice mixture evenly over each chicken thigh, covering the skin and sides.
- Arrange the thighs skin-side up on the prepared baking sheet, leaving a few inches of space between pieces.
- Bake in the preheated oven for 30–40 minutes. If using the convection/air-fryer setting, begin checking for doneness at about 25 minutes.
- Check doneness by inserting a meat thermometer into the thickest part of a thigh without touching the bone; the internal temperature should read 165°F.
- When a thigh reaches 165°F, remove the pan from the oven. Spoon or brush the pan juices over the thighs to baste them.
- Let the thighs rest for about 5 minutes before serving so the juices redistribute.
Equipment
- Oven
- Baking Sheet
- Parchment paper or aluminum foil
- Small Bowl
- Measuring Spoons
- Paper Towels
- Meat Thermometer
- spoon or brush for basting
Notes
Do not use baking soda in place of baking powder. Baking soda will not create crunchy skin.
To make them extra crispy place the chicken thighs under the broiler for a minute or two. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.
To make them extra crispy place the chicken thighs under the broiler for a minute or two. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.