Oven Baked Chicken Thighs (Bone In)
These flavor exploding Crispy Baked Chicken Thighs will become a beloved dinnertime staple your family will request again and again! The skin-on, bone-in chicken thighs trap in the juiciness of the rich, succulent meat (without a marinade!), while the skin crisps to a beautiful paprika, garlic, onion infused crust. This recipe takes just minutes of prep with a sprinkling of pantry friendly seasonings with only one pan to wash and is prep ahead friendly! Serve it with mashed potatoes, honey roasted carrots and dinner rolls for the win!
Servings 8 chicken thighs
Ingredients
CHICKEN
- 8 bone-in chicken thighs, skin on
- olive oil for drizzling
SPICE RUB
- 1 1/2 tablespoons baking powder
- 2 tsps EACH paprika, garlic powder
- 1 ½ tsps EACH chili powder, onion powder, salt, brown sugar
- 1 tsp EACH dried oregano, dried basil, pepper
- 1/2 tsp EACH dried thyme, ground cumin
Instructions
- Prep pan: Preheat oven to 400 degrees F. Line a baking sheet with foil (for easy cleanup) and top with a baking rack. Lightly spray the rack with nonstick cooking spray.
- Bring chicken to room temperature: Remove the chicken thighs from their packaging and squeeze them dry with paper towels. Arrange the chicken thighs on prepared baking sheet, skin-side-up, and let them rest for 20 minutes to come to room temperature. Meanwhile:
- Make spice rub: In a medium bowl, whisk the Spice Rub ingredients together; set aside.
- Add olive oil: After 20 minutes, drizzle chicken thighs lightly with olive oil, then rub the oil all over of each thigh (top and bottom). Place the chicken skin-side-down.
- Add rub: Sprinkle half of the rub over the chicken and pat in (don’t rub or it will clump). Flip the chicken over so it’s skin-side up, sprinkle with remaining Spice Rub and pat in.
- Bake chicken: Roast chicken thighs in the preheated oven at 400 degrees F (without flipping), until they register 170 degrees F on an instant read thermometer inserted into the thickest part of the chicken without touching the bone. This will take 35-45 minutes depending on the size of the chicken thighs. (I suggest a digital meat thermometer that bakes with the chicken - this is the one I use as seen in the video).
- Optional: Turn on the broiler and broil for 1 to 2 minutes to add extra crispiness to the skin. Make sure to watch closely so the chicken doesn’t burn!
Video
Notes
- Boneless chicken thighs: These may be used, however, bone-in, skin-on chicken thighs will be juicier. Bake boneless chicken thighs for 17-22 minutes, or until the chicken reaches 170 degrees F on an instant read thermometer.
- Meal prep: Prep up to the point of baking, then let the chicken air dry in the refrigerator until ready to bake. Before baking, let the chicken come to room temperature for 30 minutes.
- To store: Store chicken thighs in an airtight container for 4-5 days.
- To freeze: Place the cooked chicken thighs in a single layer on a baking sheet and flash freeze the tray in the freezer for 1-2 hours, or until the chicken is solid. Transfer the chicken to a freezer safe plastic bag. Thaw individual pieces of chicken or multiple pieces in a single layer in the fridge for 24 hours before reheating.
- To reheat: The best option is to reheat in the air fryer at 375 degrees F until heated through, about 5-7 minutes. Alternatively, bake on a baking rack placed in a baking pan at 350 degrees for 15 minutes, or until heated through. Broil at the end for extra crispiness. Please note using the microwave will heat the chicken but the skin will be soft.