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.
- 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)
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).
- 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.
Calories: 339kcal | Carbohydrates: 2g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 161mg | Potassium: 345mg | Vitamin A: 680IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1.3mg