Golden, crackly skin with succulent, well-seasoned meat—Baked Chicken Thighs are the weeknight hero that never gets old. This version uses simple pantry spices, high-heat roasting for shatter-crisp skin, and optional pan sauce upgrades. It’s reliable, flexible, and wildly satisfying.
Why You’ll Love This Recipe
- Crispy every time: High heat + dry skin = crackle.
- Juicy, forgiving cut: Thighs stay tender even if you run a few minutes long.
- Pantry-friendly: No special ingredients; big flavor from basics.
- Flexible flavors: Swap the rub to match any cuisine.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1135 g)
- 1½ tsp kosher salt (use 1 tsp if using table salt)
- ½ tsp black pepper
- 2 tsp smoked or sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme or Italian seasoning
- 1 tbsp olive oil
- Optional for extra crisp: ½ tsp baking powder (aluminum-free) mixed into the spice rub
Optional Honey-Garlic Pan Sauce (fast & glossy):
- 1 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp honey
- 2 tbsp chicken stock (or water)
- 1 tsp Dijon mustard
- 1 tsp lemon juice or apple cider vinegar
- Pinch salt & pepper
Time & Yield
- Prep: 10 minutes (plus optional dry brine)
- Cook: 30–40 minutes
- Total: 40–55 minutes
- Yield: 6 thighs (4–6 servings)
Instructions
1) Prep for Crispness
- Dry the skin well with paper towels. For best results, dry-brine: sprinkle the salt evenly over thighs, set uncovered in the fridge 30 minutes up to 24 hours.
- When ready to cook, preheat oven to 425°F (220°C). Place a wire rack on a rimmed sheet pan (or use a preheated cast-iron skillet). Lightly oil the rack/pan.
2) Season
Mix pepper, paprika, garlic powder, onion powder, thyme, and (optional) baking powder. Pat thighs dry again if needed. Toss with olive oil, then coat all over with the spice mix. Arrange skin-side up with space between pieces.
3) Roast
Bake 30–40 minutes until skin is deep golden and the thickest part registers 175–190°F (79–88°C) for fall-apart tenderness (safe at 165°F / 74°C, but thighs are juicier and more tender a bit higher).
Tip: If the skin isn’t as crisp as you’d like, broil 1–2 minutes, watching closely.
4) Rest & Serve
Rest 5 minutes. Spoon pan juices over the meat—or make the quick sauce below.
Optional: 5-Minute Honey-Garlic Pan Sauce
Set the hot pan/skillet over medium heat (pour off excess fat, leave ~1 tbsp). Melt butter; sauté garlic 30 seconds. Stir in honey, stock, Dijon, and lemon juice; simmer 1–2 minutes until slightly syrupy. Season to taste and spoon over thighs.
Nutrition (Per Thigh, skin-on; estimates)
~310 calories, 22 g fat, 1 g carbs, 26 g protein, ~440 mg sodium (varies by size and seasoning).
Pro Tips for Guaranteed Success
- Space the thighs: Crowding steams the skin.
- Wire rack = airflow: Crisp skin all around; parchment under the rack makes cleanup easy.
- Baking powder trick: Raises surface pH for extra-crisp skin—use a small amount and aluminum-free.
- Size matters: Large thighs can need the full 40 minutes. Always trust your thermometer.
- Don’t flip: Keeping skin up lets fat render and skin blister beautifully.
Flavor Variations
- Lemon-Herb: Swap paprika for 1 tsp lemon zest + 1 tsp dried oregano; finish with lemon wedges.
- BBQ: Use 2 tsp BBQ rub; brush with BBQ sauce for the last 5 minutes.
- Peri-Peri: 1 tsp smoked paprika, ½ tsp cayenne, 1 tsp garlic powder, ½ tsp oregano; finish with lemon.
- Honey-Mustard: Season simply with salt/pepper/garlic; glaze in last 5 minutes with 2 tbsp honey + 1 tbsp Dijon.
- Maple-Chipotle: 1 tsp chipotle chili powder; glaze with 1 tbsp maple + 1 tsp vinegar.
What to Serve With
Roasted potatoes or sweet potatoes, garlicky green beans, lemony arugula salad, buttered rice, or creamed corn. For a lighter plate, pair with a crunchy slaw and citrus wedges.
Make-Ahead, Storage & Reheating
- Make-ahead: Dry-brine up to 24 hours in advance.
- Fridge: 3–4 days, airtight.
- Freeze: Up to 2 months; thaw in fridge overnight.
- Reheat to recrisp: Oven or air fryer at 400°F (205°C) for 8–10 minutes until hot and skin re-crackles.
Why This Recipe Works
Thighs love heat. Roasting at 425°F (220°C) renders fat quickly so the skin crisps while the interior stays plush. Seasonings bloom in hot fat, and a brief rest reabsorbs juices—giving you deeply flavored chicken with minimal effort and maximum payoff.
Final bite: Simple techniques, pantry spices, and that glorious crunch. Dinner, solved.