“Mom, these baked chicken thighs are so good, I like them better than fried chicken!”
Need I say more? :)
These chicken thighs delight with a super crispy, seasoned skin, and a juicy, succulent meat. It’s chicken perfection. Chicken thighs – tender, relatively fatty and very flavorful, are my favorite chicken part. They are so good, that these days, when I buy chicken, I almost always choose bone-in, skin-on thighs. And I don’t buy rotisserie chicken anymore – we just end up fighting over the thighs, and stuck with the dry breast. It makes much more sense to just buy chicken thighs and bake a big batch. They keep well in the fridge for a few days, and leftovers are delicious cold, or heated in a low oven.
- Olive oil spray
- 8 medium bone in, skin on chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Preheat oven to 425 degrees F. Line a large baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
- Arrange the chicken thighs in a single layer on the wire rack. Untuck the skin from underneath each thigh and spread it on the rack, to make crispy skin. It's best if the thighs do not touch each other, so if you need to, use two baking sheets.
- Generously spray the tops of the chicken thighs with olive oil. Sprinkle with the seasonings. Lightly spray again, then bake until skin is dark and crisp and an instant read thermometer reads 165 degrees F, about 40 minutes. Allow to rest 5 minutes on the rack before serving.