Crispy Baked Chicken Thighs

4.88 from 8 votes

Learn how to make PERFECT baked chicken thighs with the most deliciously crispy skin and juicy meat. Four important tips and a delicious spice rub!

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: thighs

Calories: 245kcal

Prepare - Heat oven to 400°F. Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Blot chicken thighs with paper towel until they are completely dry, then transfer to a large bowl.
Add oil - Toss with oil until thinly coated, then transfer, skin side up, to the wire rack on the baking sheet.
Rub - Stir together rub, then sprinkle over thighs. Rub it in using your hands.
Bake - Bake chicken in the oven: cook time will depend on the size of your thighs and the oven setting you use:
1. Convection - if you use convection, your thighs will take between 25-35 minutes earlier and you will not need to broil
2. Bake - if you do not have convection setting on your oven, your thighs will be ready between 35-40 minutes and you will need to broil 2-4 minutes to get that crispy skin.
Serve - Check that your chicken is cooked through to reach an internal temperature of 165°F by measuring with a digital thermometer. Allow to rest for 5 minutes before serving.

4 Tips for perfect crispy chicken thighs every time:

Start with dry chicken thighs - You will want to blot any extra moisture off the skin and underside of the thighs with a paper towel. This is particularly important if you have thawed chicken thighs.
Use oil - but not too much! Using too much oil will cause the thighs to splatter everywhere in your oven (ugh), and can make a paste with the rub, preventing that perfect, crispy skin. You just want a really thin coat...1 tablespoon for 2 lbs! I recommend olive oil or avocado oil.
Use a rack - I tested with and without a rack, and it was very clear: chicken thighs baked on the rack got crispy all around. Thighs without the rack were crispy on the top but not on the sides. Sitting up and away from the pan keeps the thighs crispy!
Use a rub - but not too much! Too much rub on your chicken thighs will cake and get soggy in the oven. No one wants soggy chicken thighs! This rub seems scant but it is *just* enough to get flavor and crispy skin.
BONUS - don't forget to rest. Resting your chicken is important to allow juices to be evenly distributed. If you cut into the thighs just after baking, they will run out everywhere. Give your chicken thighs 5 minutes to rest before serving. Serve immediately after the resting time is over. As these thighs sit, they get less crispy.

Storage

Thighs may be baked up to 4 days ahead. Store in an air-tight container in the fridge and rewarm in the oven at 350°F for 10-15 minutes.