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.

Baked Crispy Chicken Thighs

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.

  1. Italian Seasoning – aromatic and more of an herb-flavored seasoning
Baked Crispy Chicken Thighs

  1. Poultry Seasoning – with pine-like aroma and warm, citrusy, sweet notes 
Poultry Seasoning

  1. Jamaican Jerk Seasoning – warm, sweet, pungent flavor from allspice with notes of ginger, cinnamon, and nutmeg, 
Baked Crispy Chicken Thighs

  1. Taco Seasoning – spicy and savory Mexican flair from chili powder, cumin, and crushed pepper flakes among others
Baked Crispy Chicken Thighs

Baked Crispy Chicken Thighs

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?

More Easy Baked Dinner Recipes

Baked Crispy Chicken Thighs

How to Bake Chicken Thighs

Chicken Thighs

Wash chicken thighs, wipe with a paper towel. Salt chicken.

Chicken Thighs

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.

 

Baked Crispy Chicken Thighs

Sprinkle both sides with a generous amount of the spice blend.

Baked Crispy Chicken Thighs

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.

Baked Crispy Chicken Thighs

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

[adthrive-in-post-video-player video-id=”isJD3vaL” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”Baked Crispy Chicken Thighs” description=”Baked Crispy Chicken Thighs – Loaded with flavor and super easy to make – only 10 mins prep.  You won’t believe they are baked! Dinner couldn’t be any easier.”]

 

 

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

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.
4.75 from 132 votes

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:

  1. 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.
  2. 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.
  3. 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! 
  4. 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.
  5. 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.
  6. Swap chicken bouillon with salt if you don’t have any.
  7. 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.
  8. 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.
  9. 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.
  10. You can cook them immediately after seasoning with skin side up. You may flip them if they are browning too fast.
  11. If you don’t like spicy, omit cayenne pepper.
  12. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 339kcal (17%)| Carbohydrates: 2g (1%)| Protein: 24g (48%)| Fat: 25g (38%)| Saturated Fat: 6g (38%)| Cholesterol: 148mg (49%)| Sodium: 161mg (7%)| Potassium: 345mg (10%)| Vitamin A: 680IU (14%)| Vitamin C: 0.2mg| Calcium: 15mg (2%)| Iron: 1.3mg (7%)

 

Nutrition Facts
Baked Crispy Chicken Thighs
Amount Per Serving
Calories 339 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Cholesterol 148mg49%
Sodium 161mg7%
Potassium 345mg10%
Carbohydrates 2g1%
Protein 24g48%
Vitamin A 680IU14%
Vitamin C 0.2mg0%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Baked Crispy Chicken Thighs
Baked Crispy Chicken Thighs
Baked Crispy Chicken Thighs
 

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370 Comments

  1. 5 stars
    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!

    1. I would not it taking lightly – Thank you so much! So happy you took the time to let me know.

  2. 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!

    1. 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.

  3. I don’t have creole or Cajun power. I do have chipotle chill pepper. Can I use it and if so how much

    1. 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.

  4. 5 stars
    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!

  5. 5 stars
    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

    1. 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!!!

  6. 5 stars
    I absolutely love this recipe. It’s a huge hit. I have made it 3 times this month! Thank you so much!!

  7. 5 stars
    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!

  8. 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.

  9. 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?

  10. 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.

    1. 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.

    2. 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.

  11. 5 stars
    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.

    1. 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!!!

  12. Hi Imma,

    I saw your Chix thigh recipe and I was hoping this would have your Cajun/ Creole spice mix and it has an approximation added to commercial spice. Do you have a stand alone spice mix? I make Emeril’s all the time as well as use Tony C’s and Slap yo Momma. I prefer making my own so your recipe would be appreciated. By the way I have 2 Trini Moruga Scorpion Pepper plants I use both fresh and dried so you won’t burn me up, I like it HOT!

    Joe

    1. Hi Joe ! I usually start with this spice mix and adjust seasonings as I go. Sometimes more or less of an ingredient depending on recipe . I use dried basil and any other herbs too! And love adding dried scotch bonnet to the mix.

  13. The dry rub was just what I was looking for. Jerk chicken has never been this easy! The family was impressed with the flavor and moistness of the chicken. Thanks for the recipe and excellent blog.

  14. So I came home today after a long day of work and juggling online school and the end of the semester and had limited time but this recipe was so easy! I had the chicken in the fridge and had the hubby cut the fat off and wash and dry the chicken and I just came home and added the spices and it was ready for the oven!! I must say I am extremely happy with the results! Perfect crispy but juicy chicken thighs!! I definitely will be adding this recipe to my recipe book. The hubby loved it! Thank you! Will definitely be making more of your recipes! Also, I wanted to know if you could do a post on roasting a whole chicken.

    – Amanda

  15. Going to try making these tomorrow night. I love chicken thighs and love trying new recipes for crispy oven baked chicken! Extremely excited to test out this recipe. I will leave an update on how they came out!!

    Thanks!

  16. 5 stars
    I have never been able to get chicken skin crispy enough for my taste until this recipe. I made sure my skin was good and dry and it was PERFECT. The skin was crispy, the meat was moist but cooked through. The spices were wonderful, I’d never think to use boullion as a spice but it’s a wonderful idea! Why use plain salt if you can add a little something extra to it? I’ll be following your site from now on, great stuff. Thanks a lot!

    1. My Pleasure ! Thank you so much for taking the time to let me know you. So happy to hear you are on board

  17. 5 stars
    I baked some chicken thighs tonight and it turned out flavorful and crispy. I will not “pan frying” my chicken any time soon. Thank you so much for this recipe Imma.

  18. 5 stars
    Tried your recipe (with more pepper) last night and it was crispy and delicious!!! Thank you for sharing. Cannot wait to try other recipes on your blog

  19. 5 stars
    These are great! We are really picky on our chicken tastes, and this one has a flavor which really enhances the chicken. We did bump up the spices a bit, as we like quite a bit. Thanks!

4.75 from 132 votes (32 ratings without comment)

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