Crispy Baked Chicken Thighs Recipe

I’m sharing my Crispy Oven Baked Chicken Thighs recipe with juicy, tender meat inside and a lightly seasoned, crackly crust, an easy solution for busy weeknights.

I love when a simple trick flips sad groceries into something electric. My Crispy Oven Baked Chicken Thighs are the kind of dish that makes you pause, because the skin gets impossibly crunchy while the meat stays unbelievably juicy.

I learned to nudge texture by using baking powder on the skin and choosing bone-in, skin-on chicken thighs for real flavor, and yeah it sounds extra but it works every time. There’s a little alchemy here, you won’t expect how loud the crunch is, and you might even rethink what oven cooking can do.

I can’t wait for you to try it.

Ingredients

• Bone in, skin on thighs pack protein, iron and juicy, flavorful but a bit fatty
• Creates crisp skin by raising pH, not a flavor, just chemistry magic
• Adds healthy mono unsaturated fats, helps browning and mouthfeel, subtle fruitiness
• Enhances flavor and texture, draws moisture for crispiness, not overpowering
• Gives warm smokey, sweet notes and deep color, little heat usually
• Instant garlic punch, low carb, adds savory depth, use sparingly sometimes
• Bright citrus acidity, cuts richness and refreshes the palate when squeezed
• Tiny pinch adds heat and metabolism boost, use sparingly if you’re sensitive
• Fresh parsley adds herbaceous brightness, tiny vitamin boost and color pop

Ingredient Quantities

• 2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs, give or take)
• 1 tablespoon baking powder (aluminum free)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for a little heat)
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley (optional, for garnish)
• 1 lemon, cut into wedges (optional, for squeezing over)

How to Make this

1. Preheat oven to 425 F and set a rack in the middle, line a rimmed baking sheet with foil and put a wire rack on it so air can circulate under the chicken.

2. Pat the 2 to 2 1/2 pounds bone-in, skin-on thighs very dry with paper towels, trim any big fat pieces, then let them sit uncovered in the fridge for 30 minutes if you can, or at room temp for 15-20 minutes to help the skin dry out.

3. In a small bowl mix 1 tablespoon aluminum-free baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper if you want heat.

4. Drizzle 2 tablespoons olive oil over the thighs and rub it in so the skin is lightly coated, then sprinkle the baking powder spice mix evenly over the skin and under it where you can, rub it around so every piece is coated.

5. Arrange the thighs skin-side up on the wire rack with space between them, dont crowd the pan or the skin wont crisp.

6. Bake for about 35 to 45 minutes depending on size, until the skin is deep golden and an instant-read thermometer stuck into the thickest part reads at least 165 F (many cooks like 170 to 175 F for extra tender thighs).

7. If the skin isnt as crisp as you want after baking, switch the oven to broil and broil 1 to 3 minutes watching closely so it doesnt burn.

8. Remove the chicken and let it rest 5 to 10 minutes so the juices redistribute, dont cut right away or the juices will run out.

9. Sprinkle with 1 tablespoon chopped fresh parsley if using and serve with lemon wedges to squeeze over, that brightens the flavors.

Equipment Needed

1. Oven (preheat to 425 F)
2. Rimmed baking sheet
3. Aluminum foil (to line the sheet)
4. Wire rack that fits inside the baking sheet so air can circulate under the chicken
5. Paper towels (for patting thighs dry)
6. Small bowl (to mix the baking powder and spices)
7. Measuring spoons (tablespoon and teaspoons)
8. Tongs or clean hands (to rub oil and spices onto the skin)
9. Instant read thermometer (to check 165 F plus for doneness)
10. Cutting board and chef’s knife (for trimming fat, chopping parsley and slicing lemon)

FAQ

Crispy Baked Chicken Thighs Recipe Substitutions and Variations

• Baking powder: If you don’t have it, for 1 tablespoon use 3/4 teaspoon baking soda plus 1 1/2 teaspoons cream of tartar. That mimics baking powder and helps the skin crisp, don’t use baking soda alone or it can taste off.
• Kosher salt: Use 1/2 to 3/4 teaspoon fine table salt instead of 1 1/2 teaspoons kosher salt (brands vary), start smaller and adjust since table salt is denser and saltier by volume.
• Smoked paprika: Swap 1 teaspoon smoked paprika for 1 teaspoon sweet (regular) paprika plus a pinch (about 1/8 teaspoon) chipotle powder or 1/8 teaspoon ground cumin for smokiness, or 1/2 teaspoon chili powder if you want a bit more heat.
• Olive oil: Use avocado oil or neutral vegetable oil for a higher smoke point, or 1 1/2 tablespoons melted butter for extra richness but watch the oven temp since butter browns faster.

Pro Tips

1) Dry the skin, really dry. Pat with paper towels then, if you can, leave the thighs uncovered in the fridge for a few hours or overnight. Its the single biggest trick for crisp skin, even more than oven temp.

2) Get the baking powder under the skin as well as on top. Use aluminum free powder only, and gently loosen the skin with your fingers so the mix sits against the meat. That little under-skin layer helps the whole piece crisp and seasons it deeper.

3) Use a meat thermometer and aim a bit higher than 165 F for thighs. 170 to 175 F gives juicier, tender meat. Stick the probe into the thickest spot without touching bone, then let the pieces rest 5 to 10 minutes before cutting so the juices settle.

4) For final color and punch, broil for 1 to 3 minutes while watching closely, or brush a tiny bit of oil or melted butter before broiling to boost browning. For leftovers re-crisp in a 375 F oven or air fryer instead of the microwave so you dont lose that crust.