Baked Crispy Chicken Thighs – loaded with flavor and super easy to make with only 10 minutes prep time PLUS other homemade seasoning variation to try. You won’t believe they are baked! Dinner couldn’t be any easier.
When I am shopping at a grocery store, I usually gravitate towards the poultry aisle to check if there is a sale going on, more often than not there is one. For only $5 you can have enough chicken to feed a family of 4 and still have leftovers. Chicken thighs are always on sale, like once a month or every other week , if you are a super shopper.
So I grabbed a super value pack, stock up and give this chicken try thigh a go.
And since we’re on the busiest time of the year, I’m bumping up this easy baked chicken thighs recipe for more visibility and updated it with other homemade seasonings to try. Yes! You can swap it with other seasonings for a variety. So get ready to rake in all the compliments!
These super crispy creole thighs are super easy to make. Just combine the spices and generously rub on the meat and you’ll have a mind-blowing tasty chicken meal right before your eyes. It is one of my favorite ways of using chicken thighs – you can easily get dinner on the table with minimal prep time.
Other Homemade Seasonings you can use
Aside from my homemade Creole, you’ll also get the same “awesomeness” using my other homemade seasonings below. And trust me, your family will be begging for more of this come dinner time.
- Italian Seasoning – aromatic and more of an herb-flavored seasoning
- Poultry Seasoning – with pine-like aroma and warm, citrusy, sweet notes
- Jamaican Jerk Seasoning – warm, sweet, pungent flavor from allspice with notes of ginger, cinnamon, and nutmeg,
- Taco Seasoning – spicy and savory Mexican flair from chili powder, cumin, and crushed pepper flakes among others
How to Get a Crispy Baked Chicken Thigh?
To get really crispy chicken skin, you have to crank up the temperature. Start with 450 F for about 20 minutes then lower it, and finish cooking the chicken. Make sure the chicken is dry – use a paper towel to wipe it prior to seasoning and air drying them in the fridge.
What to Serve with Baked Chicken Thighs?
- Sauteed Kale
- Sauteed Brussel Sprouts
- Scalloped Potatoes
- Strawberry Spinach Salad
- Green Beans and Bacon
- Oven Roasted Red Potatoes
- Black Beans and Rice
More Easy Baked Dinner Recipes
How to Bake Chicken Thighs
Wash chicken thighs, wipe with a paper towel. Salt chicken.
Combine spices (onion powder, thyme, oregano, garlic powder, smoked paprika, white and cayenne pepper bouillon powder). Mix well. OR use any of our suggested homemade seasonings above instead.
Sprinkle both sides with a generous amount of the spice blend.
Place them on a cookie sheet in a single layer, you can let them sit in the fridge overnight. Do not cover them; let them air-dry them or proceed with baking.
When ready to bake, preheat oven to 475 Degrees F°. Bake chicken thighs in the preheated oven starting at 475 degrees F for the first 20 minutes then drop to 400 degrees F. Bake until the skin is crispy, thighs are no longer pink at the bone, and the juices run clear about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Watch How to Make It
This post was first published in February 2014 and has been updated with new photos, a video, and some cooking tips and notes.
loaded with flavor and super easy to make with only 10 minutes prep time PLUS other homemade seasoning variation to try. You won't believe they are baked! Dinner couldn't be any easier.
- 2 ½ - 3 pound (1135g-1362g) chicken thighs (about 5-6)
- 1 ½ - 2 teaspoons (7.5g-10g) salt (to salt chicken)
- 2 teaspoon (4g) onion powder
- ½ teaspoon (0.5g) dried thyme or oregano
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (2g) smoked paprika
- ½ teaspoon (1g) white pepper
- ½ teaspoon (1g) cayenne pepper
- ½ teaspoon (1g) bouillon powder (you may replace with salt)
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Wash chicken thighs, wipe with a paper towel. Salt chicken . Combine spices(onion powder, thyme, oregano, garlic powder, smoked paprika, white and cayenne pepper bouillon powder , mix well.
- Sprinkle both sides with generous amount of the spice blend place them on a cookie sheet in a single layer, you can let them sit in the fridge overnight. Do not cover them; let the air-dry them or proceed with baking.
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When ready to bake, preheat oven to 475 Degrees F°.
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Bake chicken thighs in the preheated oven starting at 475 degrees F for the first 20 minutes then drop to 400 degrees F. Bake until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Other flavors you can try. Aside from the spice blend above, you may replace it with my other homemade seasonings: Italian seasoning, Poultry seasoning, Jerk seasoning and Taco seasoning.
- Can you make this with boneless chicken thighs? Yes you can. Only the time changes – cook for about 20 minutes or more instead or until internal temperature reaches 165 degrees F.
- What to do if the seasoning burns when baking? Try covering the chicken in foil, as you do a turkey or a pie crust, once it gets as brown as you want and continue baking!
- Can these same instructions be used for other chicken parts on the bone as well? The cooking times would be the same. I usually start taking out the other parts about 5-7 minutes before the chicken thighs, depending on their size. Watch out for the breast it dries out quickly.
- Can I use this on whole chicken? One of our readers has trued using the same instructions for a whole spatchcock chicken (cut open along the spine and laid flat). Cook it at 20 mins at 450 F and 40 mins at 400 F.
- Swap chicken bouillon with salt if you don't have any.
- You may use regular baking pan without the wire rack and still get crispy skin, but not as much as the version in the photos.
- Make-Ahead Instructions. If it is the same day, I would undercook the chicken and finish the remaining 10 minutes before serving – using the same temperature (400 degrees F works as well), if chicken is browning too fast.
- Can I grill the chicken? You may grill the chicken thighs and get the same flavors (plus that smokey taste), but it wouldn't be as crispy as the oven version.
- You can cook them immediately after seasoning with skin side up. You may flip them if they are browning too fast.
- If you don't like spicy, omit cayenne pepper.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Just made this chicken for the third time in 6 weeks….. tastes delicious, and left overs are wonderful for lunch. I make it with a nice slaw.
YESS! Happy to hear it’s working out for you Debra! Thanks for the feedback!
This is the best chicken thigh recipe! It’s flavorful, crispy and the chicken is tender. This is my second time making it and my husband and I love it. It will be a regular meal for sure. I do have to watch it though because it tends to cook a lot faster for me for some reason.
YESS! Doing my happy dance . THANK YOU SO MUCH!!!!
I love this recipe. I loosen the skin on the thighs and season the upper side of the meat also. Replace the skin and cook by the directions. Don’t be afraid to cook above internal temperature of 165° as the skin keeps the meat juicy. My daughter requested some of my spice mixes for Christmas and this was included! Best Baked Chicken ever!
YESS!!! THANK YOU SO MUCH!!!!
If you want this recipe to be even crispier, when you salt, also add baking powder. This increases the PH level in the chicken and allows the skin to break down a bit and get very crispy. I lightly sprinkled baking powder on the top, underside and I even lifted up any loose skin and put it between the skin & meat. I used equal parts salt & baking powder and my first time trying this recipe came out great. ***DO NOT USE BAKING SODA***
Hi Phil! Really appreciate you taking time out to share this with us. Thank you so much!!!
Shouldn’t be washing the chicken. All it does is spray whatever is on it around your sink/counters/etc.
Just dust the chicken with your spice mix and bake.
The heat will kill anything that might be there.
Trying the recipe tonite 🙂 That spice mix rates a 5 for me.
Thanks for sharing!!!
Used skinless boneless thighs. Very tasty! I can only imagine how much more delish it’d be w/skin on, but trying to cut down on calories. This one will become a regular.
YESS! Glad to hear it worked out well for you.
I tried this recipe a couple of weeks ago with boneless thighs and they were deeelicious! I am trying them tonight with skin/bone thighs. Just can’t wait to taste that crispy chicken skin. Love your recipe! Thanks for sharing. I’ll definitely be making these for our Holiday dinner. Happy Holidays to you!
Awesome! Thank you so much for taking the time to let me know! Happy Holidays to you too!!!!
These are SO GOOD! Finally, a recipe that gets the skin crispy. I never could seem to do that. I’ve tried them with different cuts of chicken and different spice combinations and they’re always good. Thank you! I don’t bother washing the chicken as I read on a UK gov’t health site that it’s not necessary.
Awesome ! Thanks for taking the time to share this with us.
Happy Holidays!!!!
Learning how to cook this…Can’t wait to try out. Just been reading through your recipe all day and I must say I am supper excited! it has fired up a passion to cook.
Awesome ! Do let me know how it works out for you. Thanks!
loved it
Making these now! Will it still be crispy in a regular pan without the wire rack? Thanks!
It certainly will but not as much as this version.
This was amazing!! I had tried it tonight!! Let me say
It was just delicious! We are not fans of thighs at all including the kids! But this was all I had so I popped it in and was soooooo good!! Thank you for sharing on the internet!! From Arkansas!!
Hi Kandis! Thanks for taking the time to share this with us. Glad to hear it was a hit with the kids too!
Ok I’m confused.
You use 2 teaspoons of prepared Creole or Cajun seasoning and then you add more of the same ingredients? The only difference I see is you added White pepper and Chicken Bouillon along with the repeating ingredients from prepared seasoning.
I see where you might be confused .I used the creole seasoning to salt it . Then it’s fortified with more seasonings to add flavor without it being too salty. I have updated recipe to make it more clearer.Thanks for bringing this to my attention
Thank you!!!!! You literally saved dinner for me. All I had in the freezer was thighs and I had no idea what to do with them. No one in my family myself included are fans of thighs, but we were needing something cheap. I’m so so glad I came across this recipe. It was incredible! Everyone in my family enjoyed this. Including picky picky kiddos. It’s bursting with flavor! Again, thank you!
My pleasure! Glad it really worked out well for you and the family Michelle. Thank you so much for letting me know.
I would like to make these ahead, but I know the skin will go soft. Any suggestions how I can reheat to restore the crisp? (I can undercook to keep the meat done right.) Thank you.
If it is the same day, I would undercook – and finish the remaining 10 minutes before serving – using the same temperature (400 degrees works as well) , if chicken is browning too fast
I’ve made this before and its delicious i was wondering if i could grill it instead of baking. Would it taste the same?
It sure would ! Not as crispy as the oven version but equally delicious – especially with that smokey taste.
I found this recipe today. It was amazing. I loved the spice and I have never had crispier skin! This is my go to from now on. Thank you so much!!
My pleasure ! Thank you so much !!! Glad yo hear you really like it !
Tried these and “wow” they tasted marvelous. THANKS FOR RECIPE
Thanks Tom! Glad to hear it worked out so well for you.
Amazing recipe, chicken skin was crispy and chicken was tender, spices were perfect, my family loved it!! Definitely a favorite addition to our family meals!! I added Yukon potatoes cut in wedges, baby carrots and thin sliced onions to the pan. I put the chicken thighs in the center of the baking pan and the potatoes and Veggies tossed in olive oil around the chicken. Outstanding!!
FANTASTIC! I am so trying this out! Thank you so much Lisa!
I know you posted this recipe a few years ago, but I just discovered it earlier this year. Thank you SO MUCH for sharing such a delicious combination of spices. This is now a family favorite!! I love it because it is so very simple and quick to throw together. And we all enjoy the yummy spiciness of it. I’m making it again tonight!
NICE! This is also one of my favorites – always on the menu. Thanks for taking the time to share this with me Patty.
We loved this recipe. I used fresh thyme and added a few additional herbs. I love the spice mixture. The chicken turned out excellent. I served it with roasted broccoli and caesar salad.
Glad you did David! Thanks for taking the time to let me know. Love your sides !
Excellent recipe! Thank you… I’ve cooked chicken for many years and wanted to try something new. It was a good choice to pick your recipe. Can’t wait to make them for grandchildren ☺️. I will also try your wing recipe as football season is right around the corner
Fantastic! Pleased to hear it worked out well for you Jenene. Am pretty sure your grandchildren are going to love them as much as my son does.
Happy cooking .
Hi, I didn’t think ahead about tonight’s dinner so I haven’t thawed the chicken. I’m using whole wings but wanted to know if the chicken has to be thawed ahead of time? Thanks
Yes, it’s best thawed before roasting.
I made these today and they were amazing. Definitely one of my go to recipes now. Thank you.
My pleasure!! Happy to hear it worked out for you.
Never, EVER wash Chicken. Cooking kills any bacteria that may be on it, washing it just spreads potential bacteria all over your sink, surfaces, hands & clothes.
Lovely recipe though :-p
Timer has 15 minutes left and my house smells absolutely amazing!! The finished product will be soo tasty! Thanks for a great rub!
My pleasure!!! Glad you enjoyed it.
I just fixed these thighs for dinner, I loved them and so did the girls,I fixed scalloped potatoes and broccoli with it,a perfect dinner.
Awesome! Thanks for taking the time to let me know.
I’ve made this four times I believe in the last several months, one of my favorites, so juicy, flavorful and easy to make! The first two times I rolled the chicken with the spices in a big bowl, I mean thickly coated, and some was a bit too salty. After that I sprinkled it, not as salty. My son loves it. My daughter cannot eat spicy, but also dislikes skin. So, she removed the skin, and the chicken was infused with the flavor and she liked it, not too spicy. I might try a low salt version, just adding or increasing the ingredients in the Tony Chachere’s, but without the salt.
WOW! That’s great to know David. Thank you so much for taking the time to provide feedback. Am sure other readers would benefit from it. Happy Cooking!!!
These are so delicious. Perfect combination of spices. Will definitely keep this recipe.
YES! Thanks for taking the time to let me know!
Do you add any olive oil?
Not really.
This will be my second time making this dish! Absolutely terrific recipe!
Awesome!!! I made it last night for dinner too! My son’s favorite.
Wow, just wow. This was truly amazing. This is definitely a keeper recipe. I made this today and can’t wait to make it again. My family loved it. At the end I did broil it for 3 min on high and 2 min on low and the skin was just as crispy as it could get. Just wow. Truly amazing recipe. Thanks for sharing.
Awesome! Thanks for the tips Carmelita. Glad to hear it was a a success.
I’ve yet to have a bad dinner following your terrific recipes! Big sale on thighs today, so I’ll try this one out tomorrow! Thank you!
Made this dish tonight for dinner…. OMG the flavor was amazing. The seasoning mixture was perfect. I will season all my chicken this way from now on. Thanks for sharing such a great recipe. And my oven is still clean didn’t have any issues like others, idk what they did wrong. Thanks alot for adding another great recipe to my cook book.
Virtual High five!!! So happy to know that it worked out well for you stephanie. Thanks for taking the time to let me know.
Have you used a broiler pan with the broiler rack before? I don’t have a wire rack big enough, and I hate soggy skin.
It definitely wouldn’t be soggy with the broiler pan- but not as crispy as the wire rack.
I had my doubts prior to making this dish, but boy am I glad I made it! This is my favorite bake chicken dish now! That is saying a lot considering the fact that I’m from the creole country!
I would not it taking lightly – Thank you so much! So happy you took the time to let me know.
I just wanted to say THANKYOU! I LOVE this recipe! My thighs are in the oven crsiping up right now and they smell oh so good!!! I’ve made this recipe several times in the last year. It’s my favorite! My go to for delicious, juicy chicken with crispy skin. Thank you for sharing!
Awesome Sarah! This chicken thigh is great all the time. It’s my go to recipe too, when am super lazy. And need to get dinner on the table. Thanks for taking the time to let me know.
I don’t have creole or Cajun power. I do have chipotle chill pepper. Can I use it and if so how much
Use any seasoned salt or salt , in place of creole salt. Chipotle pepper is not an acceptable seasoning here. You can add it on for more heat- If you are a heat seeker. Otherwise leave it out.
This recipe is fabulously delicious!!! And so simple to make! My family loved it! Am adding this to my list of frequent go-to recipes. Thank you so much, Imma!
My pleasure!!! Thank you so much Patty!!!!
Hello Imma,
I prepared this last night with a fresh green salad and it was amazing!! I’m going to be enjoying these recipes for life.
I’m so thankful you’ve taken the time to share these!
God Bless You
Hi Marie! So happy to hear it’s working out well for you. Thank you for taking the time to let me know.
Have a Bless day!!!
I absolutely love this recipe. It’s a huge hit. I have made it 3 times this month! Thank you so much!!
Awesome!! Glad you enjoyed it.
Have this in the oven right now…smells amazing in here!
YES! You are going to love it !
Saw this recipe when was just browsing around the other day. Tried it and really loved the Spicy Chicken. Really enjoyed this one. Ended up eating the whole batch. Yeah it was that good!
I made this chicken tonight. It’s absolutely delicious. It would be even better if I let it sit in the fridge overnight. Thank you for sharing this.
Hi Louise! Glad you enjoyed it ! And thanks for taking the time to let me know.
So…getting these ready! Do i need to set them on a rack on top of the cookie sheet…or can i just bake on the cookie sheet directly?
I have tried both ways but prefer them baked on a rack. It yields really crispy skin.
Yas hunty!!!!! I had that marination going on with that chicken in the fridge. Utter goodness I tell ya. I will definitely be making these again. I made some roasted potatoes, green beans and carrots, and biscuits. YAS! YAS!! YAS!!! The skin was crispy too. I will be trying more of your receipes. I already pinned some.
I was going to rate the receipt first and then try it, but decided hey, why not eat it first and then rate it. My belly is full of this yummy goodness as I type this.
Receipe……lol
AWESOME!!! Glad you enjoy it as much I do whenever I make this recipe. You crack me up !!! Thanks for taking the time to let me know.
Hello Imma.
Am glad i found ypur blog. I have not cooked for many years, because i lived with my daughter and her family. But i ventured out and find myself cooking again. Now, that i found your blog, cooking will be much easier. Am 69 years and i feel hopeful to begin again with a new Lifestyle and a new cooking life( smile)
Thank you very much.
My Pleasure Gerda! Thank you so much for taking the time to let me know . Can’t wait to see which other recipes you try out . You are too kind.
Happy Holidays!!!