Baked Crispy Chicken Thighs
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
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This post was first published in February 2014 and has been updated with new photos, a video, and some cooking tips and notes.
Baked Crispy Chicken Thighs
Ingredients
- 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)
Instructions
- 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.
- 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 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).
Tips & Notes:
- 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.
Nutrition Information:
I can’t have anything spicy. What other spices could I use other than Creole or cajun?
Just use salt and omit cayenne pepper.
Many thanks, sounds delicious. Going to try this for dinner tomorrow. Can’t wait! Thanks for sharing.
My pleasure! Let me know how it works out for you.
I didn’t use the seasoning, but the baking method. The thighs came out so crispy! Thank so much for the recipe. Next time, I will use the seasoning.
Awesome! Thanks for the feedback!
Wow the other day my brother brought home some left overs a buddy from work cooked called waatchy. It was out of this world. So ive been obsessed with recipes from the Mother Land ever since. I am so excited i found your site because your recipes look crazy good. I cant wait to try them out. Thanks for simplifing the instructions too. ✌
Awesome!! So happy to hear this. Do let me know which ones you try out.
so Delicious !! My family really enjoyed it
Yay!!!
Made the garlic baked chicken (drumsticks). Soooooo delicious that I have recommended this to my friends to try. A recipe to keep and enjoy. Thank you.
Yay!!! Thanks for sharing. So happy to hear you enjoyed it.
Making these right now and it smells AMAZING!!
It’s going to taste even better. Happy Cooking!!!
Can someone please clarify step 2 for me… Refrigerate? Air-dry? Overnight? Don’t get it.
Thanks,
Rick
Hi Rick, one way of getting a really crispy exterior is by placing the chicken on a rack, in a fridge and letting it dry overnight. However, you can thoroughly dry with paper napkin and proceed with the next steps. Happy Cooking!!
Thank you very much!
Delicious! Made tonight 1st time. Had 3 thighs so cut recipe in half. Followed suggestion of cast iron pan seared sides a few min each nice and partial crispy then oven 45 min at 400 till 180 degrees. Perfect! Omg! Did not have cayenne in house so might even be better had I added that. Thank you for recipe! And I put on rack that I set on cookie sheet like your directions.
AWESOME!! Glad it worked out well for you.
Sounds so good. Can’t wait to try this! What’s a good side dish with these?
Thanks. Vegetables are a good option ;garlic green beans, broccoli, salad ,mashed potatoes or even fries. It pairs well with most sides.
Can I add salt n pepper before the seasoning there is no salt in the seasoning right?
Yes, salt the chicken first before adding the seasoning.
I tried the creole chicken thighs this evening. I absolutely loved the flavor. My only problem was I think I used a tab to much of the spice mixture on the chicken. I need a fire hose to to cool down my mouth. I will try this again but not get so heavy handed. The chicken was moist, great flavor, very easy to prepare and was ready in 50 minutes as you said. Thanks for posting this recipe.
Oh My! Go easy on the cayenne pepper or eliminate completely. Glad to hear you are going to give it a another try. Thanks for taking the time to share your thoughts with us.
I am so glad I found your recipe. I made this last night for dinner and it was delicious! The prep and actual cooking were so easy. I could not believe how crispy the skin got, while keeping the inside meat moist and juicy. My husband could not stop singing my praises! Thank you for sharing, I will definitely be making this again!
Awesome!!! Glad to hear it worked out so well for you.
Hello!
I am always looking for new chicken recipes and want to give this a try. What kind of creole/Cajun seasoning do you recommend? Are you referring to something like Tony Sacharies (not sure how to spell that!)?
Thanks! Can’t wait to try!
Hi Rachel
Yes, Tony Chachere’s creole seasoning . Any brand will do just fine.
Im confused on cooking time- is it a total of 30min or total of 50min? I get the first 20 minutes is on a higher temp, but didn’t understand if it was to cook for an additional 30 min … Thanks
It’s a total of 50 mins.
Made these for dinner tonight and I will definitely be making them again!!! Easy to make and delicious to eat! Thanks for sharing!!
Thanks for the Feedback Lisa! Glad you enjoyed it.
I just finished eating this recipe. I made it just as you described and it was so so good!
All of your recipes have been winners for me! Thank you!
Does this have to be refrigerated? Can you cook immediately after seasoning?
You can cook immediately after seasoning.
I made these for dinner tonight and my husband and kids loved them! So juicy and packed with flavor! Will be making them again. Thanks for sharing the recipe!
Yay!! Glad you like it . Thanks for taking the time to share your thoughts Mindy.
Do I need cook them skin down??
No, you cook them skin up. You might turn once if you prefer.
Do you flip these or cook on one side?
I sometimes do. If they are browning too fast. If not I let it cook on one side.