These Crispy Baked Chicken Thighs are golden on the outside, juicy on the inside, and perfectly seasoned with a flavorful blend of spices. Baked to perfection with a delightfully crunchy coating, they’re a healthier alternative to fried chicken without sacrificing taste or texture.

Why You’ll Love This Recipe

Incredibly crispy without deep frying
Juicy, flavorful chicken with minimal effort
Simple seasoning with pantry staples
Oven-baked for a lighter, healthier option
Perfect for family dinners or meal prep

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Dried thyme or oregano
Baking powder (for extra crispiness)
Fresh parsley (optional, for garnish)

directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
Pat chicken thighs dry with paper towels to remove excess moisture.
In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, thyme, and baking powder.
Rub each chicken thigh with olive oil, then sprinkle and rub in the spice mixture evenly on all sides.
Place chicken thighs skin-side up on the wire rack.
Bake for 35–45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Use boneless thighs for quicker cooking
Add cayenne pepper or chili powder for heat
Swap spices for Cajun, Italian, or lemon-pepper blends
Use an air fryer for even quicker, crispier results
Replace olive oil with melted butter for a richer flavor

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispiness
Avoid microwaving as it may soften the skin
Can be frozen for up to 2 months; reheat from frozen in a 400°F oven until heated through

FAQs

How do I get the chicken skin really crispy?

Dry the skin thoroughly and use baking powder in the spice rub. Bake on a wire rack for even air circulation.

Can I use boneless skinless thighs?

Yes, but the texture and cooking time will differ. They will be less crispy and cook faster.

Why use baking powder?

Baking powder helps dry out the skin and promotes browning, leading to extra crispiness.

Should I marinate the chicken beforehand?

It’s not necessary, but you can marinate it in buttermilk or seasoned oil for a few hours for extra flavor.

Can I make this in an air fryer?

Yes, cook at 400°F for about 20–25 minutes, flipping halfway through.

Do I need a wire rack?

It’s recommended for crispier skin, but you can bake directly on foil or parchment; just flip once midway through baking.

What sides go well with baked chicken thighs?

Mashed potatoes, roasted vegetables, rice, or a fresh salad pair perfectly.

Is this recipe keto-friendly?

Yes, it contains no breading and is low in carbohydrates.

How do I know when the chicken is done?

Use a meat thermometer; the internal temperature should reach 165°F (74°C).

Can I use other cuts of chicken?

Yes, you can use drumsticks or wings, adjusting cooking times accordingly.

Conclusion

These Crispy Baked Chicken Thighs are an effortless yet delicious way to enjoy the satisfying crunch and juicy interior of fried chicken — all with a healthier twist. Move on to the next dish when ready.

Crispy Baked Chicken Thighs

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Crispy baked chicken thighs with a perfectly seasoned skin and juicy interior. This easy, oven-baked recipe delivers big flavor with minimal effort and is perfect for weeknight dinners.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

6 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried thyme

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Instructions

Preheat the oven to 425°F (220°C).
Pat chicken thighs dry with paper towels to ensure crispy skin.
Place chicken thighs on a baking sheet lined with parchment paper or a wire rack.
Brush the thighs with olive oil.
In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, and thyme.
Sprinkle the seasoning mixture evenly over the chicken, rubbing it in for better coverage.
Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Let rest for 5 minutes before serving.