Go Back
+ servings
crispy baked chicken thighs on a sheet pan
Print Recipe
5 from 5 votes

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!
Prep Time10 mins
Cook Time45 mins
Course: Dinner
Cuisine: American
Servings: 6 thighs
Calories: 245kcal


  • 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.


  • 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.



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