Crispy Oven Chicken Thighs Bone In
Discover the secret to perfectly crispy oven roasted chicken thighs with this easy recipe. A family favorite for weeknight dinners.
Equipment
- 1 baking sheet lined with foil
- 1 wire rack fits on baking sheet
- 1 meat thermometer
Ingredients
Chicken
- 8 bone-in skin-on chicken thighs
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 425°F. Pat the chicken thighs dry with paper towels to remove excess moisture.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning mixture all over the chicken thighs, making sure to get under the skin.
- Place a wire rack on a baking sheet lined with foil. Arrange the chicken thighs skin-side up on the rack, ensuring they are not touching each other.
Cooking
- Bake in the preheated oven for 45-50 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is golden and crispy.
- Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Serving
- Transfer the chicken to a serving platter and garnish with fresh herbs or a squeeze of lemon juice if desired. Serve warm.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through.
Notes
Pro Tips: Pat chicken dry for crispy skin. Use a wire rack for even cooking.
Ingredient Substitutions: Swap olive oil with avocado oil for a different flavor.
How to Serve: Pair with roasted vegetables or a fresh salad.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Season chicken in advance and store in the fridge until ready to bake.
Ingredient Substitutions: Swap olive oil with avocado oil for a different flavor.
How to Serve: Pair with roasted vegetables or a fresh salad.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Season chicken in advance and store in the fridge until ready to bake.