Description
A simple yet effective recipe for achieving incredibly crispy skin on bone-in, skin-on chicken thighs using baking, seasoned with basic pantry spices.
Ingredients
- 6-8 bone-in, skin-on chicken thighs (about 2 1/2 – 3 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (smoked or sweet)
Instructions
- Preheat oven to 400°F (200°C). If using a baking sheet, line it with foil or parchment paper for easier cleanup, and place an oven-safe wire rack on top (optional, but helps with crispiness).
- Pat the chicken thighs very dry with paper towels. This is crucial for crispy skin.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, and paprika.
- Drizzle chicken thighs with olive oil, then rub the seasoning mixture all over the chicken, including under the skin if desired.
- Place chicken thighs skin-side up on the wire rack (or directly on the baking sheet if not using a rack), ensuring they are not touching.
- Bake for 35-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 175°F (80°C) and the skin is deeply golden brown and crispy. If the skin isn’t as crispy as desired, you can briefly broil for 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 5-10 minutes before serving. This allows the juices to redistribute.
Notes
- Drying the skin thoroughly is the most important step for achieving maximum crispiness.
- Using a wire rack allows air to circulate completely around the chicken, which aids in crisping the bottom skin.
- The internal temperature should reach 175°F (80°C) for optimal texture and safety in dark meat.