Crispy Baked Chicken Thighs are one of the easiest dinners to make. Just rub spices on some chicken then place in the oven to bake. Enjoy this family-friendly dinner with your favorite side dish.
Another recipe I make over and over chez moi is this Crispy Baked Chicken Thighs. I love chicken thighs. They are so flavorful and honestly, I prefer them to chicken breasts. They are tastier than chunks of white meat aka chicken breasts. I normally get bone-in chicken thighs and that's what you should get for this recipe.
This recipe couldn't be easier. Rub my epic dry rub on the chicken and pop into the oven. Then go watch TV or read a book or make some fries while the oven does its work. The result is chicken that has incredible crispy skin and is tender on the inside. Eat and call it a day.
Crispy Chicken Thighs Step 1. Assemble all spices for the dry rub on a plate.
Crispy Chicken Thighs Step 2. Rub the spices all over the chicken.
Crispy Chicken Thighs Step 3. Baked until the chicken is cooked through and golden brown on the outside.
How to Get Crispy Chicken Skin
Not every chicken comes out crispy from the oven and that's okay if crispy skin is not your goal. But if you want crispy chicken skin, here are steps to follow:
1. Pat your chicken dry with paper towels until the skin is void of moisture.
2. Bake the chicken at a high temperature. 450° F ensures extra crispy chicken skin.
These Crispy Baked Chicken Thighs are one of the easiest chicken dinner recipes you will ever make. Only about 10 minutes prep time in total. Crispy-skin, juicy-on-the-inside restaurant quality chicken is the result.
- 4 pounds bone-in chicken thighs about 8 thighs
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ginger powder
- 2 teaspoons chicken bouillon powder
- Oil for greasing
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Preheat oven to 450 degrees F. Line a baking sheet with foil paper then rub generously with olive oil.
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Pat chicken skin dry with paper towel.
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Mix spices in a bowl and rub on the chicken making sure to rub every corner of the chicken with the spices.
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Arrange the pieces of chicken on the prepared tray in a single layer, skin side up.
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Bake for 40 minutes until golden brown and the skin is crispy.
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Serve warm with your favorite side.
1. The olive oil I use in this recipe is not extra virgin. Extra virgin olive oil has a strong taste and it won't work well here. Use the olive oil which has a lighter color or any other oil will work.
2. Leftover chicken skin won't be as crispy. To enjoy the crispy skin, eat the chicken moments after it has finished cooking.
3. The same dry rub used in this recipe can be used to cook other parts of chicken like chicken wings, chicken legs, chicken breasts.
4. Patting the chicken skin dry with paper towels before rubbing with the dry rub ensures extra crispy chicken skin so do not skip that step.
Thank you so much mum. It's very explicit & amazing. Please what is thyme, paprika, chicken bouillon powder?
Hi Noella, thyme is a herb/spice, paprika is also a spice. Chicken bouillon powder is Maggi in powder form. Hope this helps.