I wanted to title this “Hailey’s Chicken” but that wouldn’t really be the most descriptive, would it? However, it’s what we call it in our house for two reasons. First, it’s Hailey’s favorite chicken dinner. Second, it’s the meal she can prep and bake herself. These crispy baked chicken thighs are our go to chicken recipe because they are:
- economical – chicken thighs are less expensive than chicken breast per pound.
- delicious – the dark meat of the chicken thigh versus the white meat of the chicken breast provides more flavor.
- easy to make – chicken thighs are less likely to dry out than chicken breast, which makes them more forgiving when you cook them.
My kids love to bake, but I also encourage them to have a few dinner recipes in their cooking arsenal that will be used more often. Crispy baked chicken thighs are a great recipe for a budding chef because they are so simple and it’s hard to mess them up.
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FAQ about Crispy Baked Chicken Thighs
Do I have to use a baking rack?
A baking rack is useful because it allows the chicken thigh to get crispy on all sides while the juices drip down onto the pan. However, I have made this many times without a baking rack and you’ll still get a delicious result. The skin will be crispy on top and juicy underneath.
Can I use a different spice blend?
Absolutely. We’ve made crispy baked chicken thighs with only salt and pepper as seasoning (yes, even without the olive oil), and they’re still so good! Start with a base of salt and you can customize the seasoning however you like. Even the olive oil is optional. Chicken skin itself is pure fat and will keep the meat moist, but a little olive oil helps achieve a slightly more crispy finished result.
Will I overcook them?
Good news- chicken thighs are actually better when slightly overcooked because the dark meat stays juicier. You want to cook chicken thighs about 10 degrees higher than chicken breasts (so 175/180 degrees as opposed to 165 degrees that you usually hear), as this allows the connective tissue to breakdown further, resulting in the most tender meat. I’ve cooked these for an hour+ before as opposed to 45 minutes and they’ve still been great. Check out my favorite meat thermometer!
What should I serve with crispy baked chicken thighs?
The options are endless! With the seasoning blend as written, we’ve really enjoyed these chicken thighs served over turmeric rice with a side of sauteed greens or salad. They also pair well with mashed potatoes, rolls, or slow cooker mac n cheese.
Other favorite chicken recipes
- Easy Stovetop Chicken Burgers – These delicious and easy stovetop chicken burgers have a crispy outside and cook up in 12 minutes, offering a delicious switch up from a regular beef burger for a satisfying weeknight meal.
- Creamy Slow Cooker Chicken Burrito Bowls – This creamy slow cooker chicken burrito bowl recipe is easy to throw together and creates a flavorful, hearty one pot meal. Wrap it in a tortilla or serve it over rice on one of your busy nights!
- Sheet Pan Rosemary Chicken – This Sheet Pan Rosemary Chicken and Sweet Potato recipe makes the perfect weeknight dinner- healthy, flavorful, and easily made all on one baking sheet.
- Slow Cooker Chicken Curry – This slow cooker chicken curry is a winner because of it’s deep flavor and easy prep, perfect for a busy weeknights when you need a hearty meal ready for you when you get home.
Crispy Baked Chicken Thighs
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 bone-in thighs 1x
Description
You’re going to love these crispy baked chicken thighs! Not only are they simple to prep and impossible to mess up, they are juicy, delicious, and economical. With a simple seasoning and a hot oven, you’ll have a dinner everyone will love on the table with only 10 minutes of hands-on time.
3 lbs bone-in, skin-on chicken thighs (about 6-8)
1 Tbsp olive oil
1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
1/2 tsp paprika
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil for easy clean up. Then place a baking rack on top on the lined baking sheet.* Spray the baking rack with avocado oil.
Remove the chicken thighs from the package and place them on the rack on the lined baking sheet, with a little space between each of them. Pat dry with a paper towel.
In a small bowl mix together the olive oil, salt, garlic powder, onion powder, pepper, and paprika. Loosen the skin from each thigh and rub the seasoning directly on the chicken meat under the skin.
Place the skin back on top of the meat then rub the seasoning on the skin as well.
Place the baking sheet in the middle rack of the oven and bake for 45 minutes.*
Turn the broiler on high for a minute or two at the end if you desire the skin to be even crispier.
Notes
*Using the baking rack (I recommend this one) allows the chicken to get crispy on all sides. However, if you don’t have one, you can still use this recipe with delicious results.
*Chicken should register at 165 degrees before consumingbut for the darker meat of chicken thighs, you want to shoot for closer to 175/180 degrees. My favorite meat thermometer.
