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Crispy Baked Chicken Thighs

Baked chicken thighs that are crispy and juicy make for the perfect weeknight meal! This chicken recipe is incredibly easy to make, packed with flavor and much healthier than traditional fried chicken – you’ll love it.

If you’re looking for a tasty side dish, try my baked sweet potato, mashed cauliflower, garlic sautéed swiss chard or green beans.

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

Crispy Baked Chicken Thighs

As a kid I loved KFC chicken, but my favorite part was the crispy skin that was full of herbs and flavor. In fact, I may have eaten the skin more than the meat!

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Today, I no longer eat KFC (for obvious reasons) but I still love tender, juicy chicken with crispy, flavorful skin. And that’s where my baked chicken thighs come in. With a drizzle of avocado oil and a generous amount of dried herbs you can create crispy baked chicken that the whole family will love. And you can feel good knowing it’s healthier.

Can you use boneless skinless chicken thighs in this recipe? Of course. But if you’re going for flavor, I do recommend using bone-in and skin-on chicken thighs. The skin locks in the moisture and bone-in chicken just tastes better. It’s also cheaper. Win win.

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

How to Bake Chicken Thighs

For easy baked chicken thighs, just follow these steps (and watch my video below).

  • Preheat your oven to 425F. A higher temperature makes the skin extra crispy.
  • Pat the chicken dry. Use a paper towel to pat the chicken dry and remove any condensation from the fridge.
  • Mix the chicken, oil and herbs. In a large bowl mix the chicken, avocado oil and 2/3 of the herb seasoning.
  • Place the chicken on a rack. A rack on top of a baking sheet allows the air to circulate around the chicken making it crispier. Sprinkle the remaining seasoning on top.
  • Bake the chicken. Bake the chicken thighs for 35-40 minutes or until the chicken is cooked through.

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

Tips for the Best Baked Chicken Thighs

Reminder: Don’t Wash the Chicken. It’s a common misconception that you need to rinse chicken once you bring it home from the store. As the USDA says, it would be impossible for water to remove all bacteria and rinsing the chicken only cross-contaminates your kitchen and anything nearby (your sink, faucet, countertop, etc). Rest assured the heat from cooking will kill any bacteria present.

Do Use a Rack if Possible. The rack not only allows the air to circulate, it also raises the chicken up from the edge of any baking sheet. If you don’t have a rack, use a larger baking sheet with space between the chicken so that any juices spread out from the chicken.

Use Lots of Herbs and Spices. It may sound like a lot of herbs and spices in this recipe (7 teaspoons) but trust me, it’s the perfect quantity. That’s just under 1 teaspoon of spices per chicken thigh and coats the chicken with garlic, onion, paprika and herbs for the absolute best flavor.

Don’t Overcook the Chicken Thighs. Most people overcook chicken because they remove it from the oven when the internal temperature reaches 165F. But chicken continues to cook once it’s removed from the oven. So remove the chicken at 160F and after 5 minutes of resting you’ll see that the internal temperature is now 165F. Resting also allows the juices to redistribute inside the chicken.

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

More Delicious Chicken Recipes to Enjoy

Watch this Video of my Baked Chicken Thighs Recipe

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!
4.93 from 14 votes
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Crispy Baked Chicken Thighs

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 8 servings
Author: Lisa Bryan
Baked chicken thighs are crispy, juicy, flavorful, healthy and make for the perfect weeknight recipe. Watch my video above to see how easy they are to make!
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Ingredients

  • 8 chicken thighs bone-in and skin-on
  • 2 tbsp avocado oil (or olive oil)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Preheat your oven to 425 degrees fahrenheit.
  • Remove the chicken thighs from the fridge and allow them to come to room temperature. 
  • In a small bowl mix all of the herbs and spices together. 
  • Place the chicken in a large mixing bowl. Add the oil and 2/3 of the spice blend. Use your hands to coat all sides of the chicken and even under the skin.
  • Place the chicken on a rack on top of a baking sheet. Sprinkle the remaining spice mix on top of the chicken.
  • Bake the chicken thighs for 35-40 minutes or until the internal temperature reaches 160 degrees fahrenheit. You can also turn on the top broiler for 2-3 minutes to make the top extra crispy. Let the chicken rest for 5 minutes before serving.

Lisa's Tips

Nutrition

Serving: 1chicken thigh, Calories: 285kcal, Carbohydrates: 1g, Protein: 18g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 110mg, Sodium: 379mg, Potassium: 256mg, Vitamin A: 6%, Vitamin C: 0.2%, Calcium: 1.6%, Iron: 6.2%
Course: Main Course
Cuisine: American
Keyword: baked chicken thighs, chicken thigh recipes
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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40 comments on “Crispy Baked Chicken Thighs”

  1. This will definitely be a weekly staple in the house.  Very tasty and sooooo easy.  I didn’t see thighs at the store so I bought a chicken fryer cut up and cooked perfectly for 40 minutes, left the breast on the pan to cook a bit longer 5 to 10 minutes.  

  2. This recipe is a keeper! Family loved it! So full of flavor with a crispy skin and juicy inside. 

  3. My husband and I loved this chicken dish. My only problem was the splattering all over the oven and smoke that made the house smell like the chicken ( that’s not all bad😏). Did that happen because I forgot to dry the chicken beforehand? If I thought that would happen again, I wouldn’t make it again. I didn’t read about this happening to anyone else. Your opinion, please.
    Thanks.

    • That’s strange as I’ve never had it splatter or smoke. I would double check the temperature and yes, make sure that it’s completely dry before rubbing on the oil and herbs. Make sure to watch the video above as I walk you through the recipe step-by-step – and maybe you can pinpoint where things differed. At least you loved the recipe! I hope your next batch turns out perfect. :)

  4. I made this a couple of times now and it was delicious each and every time. Even my 2-year old who doesn’t like meat, kept coming back to ask for more. You are doing some really great work Lisa. Can’t wait to try another recipe of yours!

  5. It was delicious! Nobody complain about not being fry chicken. Made bake sweet potatoes as side dishes. Love all your recipes.

  6. I have just made and eaten this for the first time. I don’t usually cook chicken thighs as don’t like meat on the bone but these were delicious. I just served them with some rice. Thank you for such an easy, tasty recipe.

  7. I made this recipe last week, my first from your site, it was amazing. I couldn’t wait to eat it and you’re right, it didn’t last long. In addition to using chicken legs I also used this rub on boneless skinless chicken (for the odd people in my house who don’t like bones or chicken legs) and it too came out just as amazing. my picky 11 year old son tore it up. Thank you for sharing, it’ll be my go to meal prep chicken for work lunches.

  8. Thanks Lisa. This is absolutely awesome for my daughter’s lunch in school. I’m gonna try it tomorrow;)

  9. Making this right now!!! Smells delicious! I grew up with skin on chicken,  and I’m healthy and alive, haha! Do you know how many years it’s been  since I’ve made bone in chicken with skin? Stores don’t sell it anymore…everything is skinless and that’s what I’ve bought now for years. I want organic knowing the benefits,  and Whole Foods was my choice. I’m giddy with excitement! 😁 if I lived in the country, I’d get it from a farmer but oh well! 
    Thanks Lisa! 

  10. Just made this and OMG sooo delicious! Thank you! I was just looking for recipes for bone in skin on chicken and you posted this amazing recipe! No joke I stood by the oven the whole time it was cooking because just hearing the sizzle while it cooked made me happy lol 

  11. I have been looking for a recipie like this for a long time! Can’t wait to try it! Thanks!

  12. Can’t wait to try this recipe tonight! I have a question though. I know this changes the purpose of this recipe but if I use boneless, skinless chicken thighs, would the cooking time change at all? 

  13. I can’t wait to make this!! Looks so simple and delicious! 2 Q: what do you use to wash your baking sheets? Mine are super stained with grease that won’t come off and I end up using more aluminum foil than I would like. What meat thermometer do you use/recommend? All the ones I’ve gotten don’t work and I’ve ended up tossing them. 
    Thank you!!!

  14. We love baked chicken at our house!!! So good 

  15. Aw those look just like perfection!!! Such a nice crisp and love that you manage to keep them juicy. Not always an easy task. KFC definitely ain’t got nothing on those! Bravo!

  16. Okay, this just made me so hungry! That crispy skin with all of those delicious herbs and spices looks so amazing! Yum!

  17. It does look super crispy and flavorful. Awesome idea to cook it on the rack.

  18. Thighs are my favorite cut of chicken, especially when crispy skin is involved. These look delicious! Can’t wait to make them. 

  19. Chicken thighs are my absolute favorite. I love how easy this recipe is and a new way to make one of my favorites.

  20. Can you provide a link for the rack as well? Also, any suggestions for easy clean up of the pan? Excited to make this!