Crispy Baked Chicken Thighs
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!
Servings: 6 thighs
- 2 lbs bone-in, skin on chicken thighs (roughly 6 thighs)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
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.
Toss with oil until thinly coated, then transfer, skin side up, to the wire rack on the baking sheet.
Stir together rub, then sprinkle over thighs. Rub it in using your hands.
Bake chicken in the oven: cook time will depend on the size of your thighs and the oven setting you use:* if you use convection, your thighs will take between 25-35 minutes earlier and you will not need to broil*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.
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.
Serving: 1thigh | Calories: 245kcal | Carbohydrates: 1g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 266mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg