Go Back

Crispy Oven Baked Chicken Thighs

Crispy oven baked chicken thighs turn out golden and shatteringly crisp thanks to oven-high heat and a simple seasoning rub. Skin-side up baking plus a short rest keeps the crust crunchy while the meat stays juicy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 6 bone-in, skin-on chicken thighs Pat completely dry for best crisping.
  • 2 tbsp olive oil Helps seasoning adhere and promotes browning.
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels.
  3. Rub the thighs with olive oil, then sprinkle evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
  4. Arrange the thighs skin-side up on the baking sheet, leaving space between each piece.
Bake and rest
  1. Bake for 35–40 minutes, until the skin is deeply golden and the internal temperature reaches 165°F.
  2. Let rest for 5 minutes before serving.

Notes

For maximum crunch, start with fully dry skin and keep the thighs spaced so heat circulates. Refrigerate leftovers in a covered container for up to 3 days; reheat on a sheet pan at 425°F for 8–12 minutes to re-crisp. Freezing is not ideal for the crust (it softens), but the cooked chicken can be frozen up to 2 months and reheated thoroughly. If you need a gluten-free option, this recipe is naturally gluten-free as written.