Oven-Baked Chicken Thigh Recipe With Crispy Skin – Simple, Juicy, and Flavorful

If you love tender chicken with golden, crackly skin, this oven-baked chicken thigh recipe is the one to keep on repeat. It’s simple enough for a weeknight but satisfying enough for guests. No fancy tools, no fuss—just a hot oven and a few pantry spices.

The result is juicy meat, perfectly seasoned, and skin that shatters when you bite into it. Serve it with roasted veggies, rice, or a crisp salad, and dinner is done.

Why This Recipe Works

Oven-Baked Chicken Thigh Recipe With Crispy Skin - Simple, Juicy, and Flavorful

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 2 teaspoons kosher salt (use 1.5 teaspoons if using fine salt)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon dried thyme or Italian seasoning
• 1–2 tablespoons olive oil (or avocado oil)
• Optional: pinch of red pepper flakes, lemon wedges for serving, fresh parsley for garnish

Instructions

 

• Pat the chicken very dry. Use paper towels to blot the skin thoroughly. The drier the skin, the crispier it gets. If you have time, place the thighs uncovered in the fridge for 30–60 minutes to dry the skin even more.
• Preheat the oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet for best results. If you don’t have a rack, line the pan with foil and lightly oil it.
• Season generously. In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Drizzle the thighs with olive oil, then sprinkle the spice blend evenly on both sides. Press gently so it adheres.
• Arrange skin-side up. Place the thighs on the rack or pan, leaving space between them so hot air can circulate.
• Bake until crisp and cooked through. Roast for 35–45 minutes, depending on size. The skin should be deep golden and crackly. The internal temperature should read 175–190°F in the thickest part near the bone for the most tender, juicy thighs.
• Optional: Broil for extra crunch. If you want even more crispy skin, broil on high for 1–3 minutes at the end. Watch closely to avoid burning.
• Rest and serve. Let the chicken rest for 5 minutes so the juices settle. Finish with a squeeze of lemon and a sprinkle of parsley if you like.

This method uses high heat to render the fat under the skin, which makes it crisp up beautifully without frying. Bone-in, skin-on thighs are very forgiving, so they stay juicy even if you go a few minutes over.

A quick dry brine (salt and air exposure) draws out moisture from the skin so it crisps better while seasoning the meat throughout. Finally, a wire rack helps air circulate, so the underside doesn’t steam and turn soggy.

What You’ll Need

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 2 teaspoons kosher salt (use 1.5 teaspoons if using fine salt)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon dried thyme or Italian seasoning
• 1–2 tablespoons olive oil (or avocado oil)
• Optional: pinch of red pepper flakes, lemon wedges for serving, fresh parsley for garnish

How to Make It

1. Pat the chicken very dry. Use paper towels to blot the skin thoroughly. The drier the skin, the crispier it gets.

   If you have time, place the thighs uncovered in the fridge for 30–60 minutes to dry the skin even more.

2. Preheat the oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet for best results. If you don’t have a rack, line the pan with foil and lightly oil it.
3. Season generously. In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Drizzle the thighs with olive oil, then sprinkle the spice blend evenly on both sides.

   Press gently so it adheres.

4. Arrange skin-side up. Place the thighs on the rack or pan, leaving space between them so hot air can circulate.
5. Bake until crisp and cooked through. Roast for 35–45 minutes, depending on size. The skin should be deep golden and crackly. The internal temperature should read 175–190°F in the thickest part near the bone for the most tender, juicy thighs.
6. Optional: Broil for extra crunch. If you want even more crispy skin, broil on high for 1–3 minutes at the end.

   Watch closely to avoid burning.

7. Rest and serve. Let the chicken rest for 5 minutes so the juices settle. Finish with a squeeze of lemon and a sprinkle of parsley if you like.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze in a freezer-safe bag or container for up to 3 months. For best texture, re-crisp in the oven after thawing.
• Reheat: Warm in a 375°F oven for 10–15 minutes until hot and the skin re-crisps.

  Avoid microwaving if you want to keep the skin crunchy.

Why This Is Good for You

Chicken thighs are rich in protein, which helps keep you full and supports muscle repair. They also contain iron, zinc, and B vitamins for steady energy. Baking instead of pan-frying keeps added oil in check while still delivering great flavor.

And when you pair the chicken with veggies and whole grains, you’ve got a balanced, satisfying meal.

Common Mistakes to Avoid

• Not drying the skin. Moisture is the enemy of crispiness. Always pat dry thoroughly.
• Using low heat. High heat is key to rendering the fat and crisping the skin. Stick to 425°F.
• Crowding the pan. If the thighs touch, they steam and the skin gets soft.

  Use two pans if needed.

• Pulling them too early. Thighs are best at 175–190°F. At 165°F they’re safe, but not as tender.
• Skipping the rest. A brief rest keeps juices from running out and drying the meat.

Recipe Variations

• Lemon Herb: Add lemon zest to the spice mix and finish with fresh lemon juice and chopped rosemary or parsley.
• Honey Mustard Glaze: In the last 10 minutes, brush with a mix of 1 tablespoon Dijon, 1 tablespoon honey, and 1 teaspoon apple cider vinegar. Broil briefly to set.
• Spicy Cajun: Swap the spice blend for Cajun seasoning and add a pinch of cayenne.

  Serve with cooling coleslaw.

• Garlic Parmesan: Toss cooked thighs with 1 tablespoon melted butter, minced garlic, and 2 tablespoons grated Parmesan. Broil 1 minute to melt and crisp.
• Herb Butter Finish: Top hot thighs with a pat of herb butter (butter mixed with parsley, chives, and lemon zest) right before serving.
• Sheet Pan Dinner: Add chunked carrots, Brussels sprouts, or potato wedges to the pan. Toss veggies with oil, salt, and pepper, and start them 10 minutes before adding the chicken.

FAQ

Can I use boneless, skinless thighs?

Yes, but you won’t get crispy skin.

Reduce the cook time to about 20–25 minutes at 425°F, depending on thickness, and check for an internal temperature of 170–175°F.

Do I need a wire rack?

No, but it helps. If you don’t have one, use a foil-lined, lightly oiled sheet pan and flip the thighs once halfway through to avoid soggy bottoms.

How do I keep the seasoning from burning?

Use paprika and herbs in moderation and avoid sugary glazes until the last 10 minutes. If your oven runs hot, lower to 415°F and extend the time a bit.

What if the skin isn’t crisp enough?

Broil for 1–3 minutes at the end and keep a close eye on it.

Also check that you dried the skin well and didn’t overcrowd the pan.

Can I marinate the chicken?

Yes, but avoid wet marinades if you want ultra-crispy skin. If you do marinate, pat the skin completely dry and season it again lightly before baking.

What should I serve with it?

Try roasted potatoes, steamed green beans, a simple arugula salad, or rice pilaf. The chicken’s bold flavor pairs well with bright, lemony sides.

Can I make this ahead for meal prep?

Absolutely.

Cook as directed, cool, and store. Reheat in the oven to re-crisp the skin, and pair with prepped grains and veggies for easy lunches.

Is 165°F enough for chicken thighs?

It’s safe at 165°F, but thighs are more tender and juicy at 175–190°F due to the extra connective tissue that benefits from a bit more cooking.

In Conclusion

This oven-baked chicken thigh recipe is all about big flavor and satisfying texture with minimal effort. A hot oven, a simple spice blend, and a few smart tips give you juicy meat and crisp, golden skin every time.

Make it your weeknight staple, dress it up with a glaze or herbs, and enjoy a reliable, crowd-pleasing dinner any night of the week.