Crispy Bone-In Chicken Thighs
These crispy bone-in chicken thighs are easy to make and incredibly flavorful. Simply season the thighs and roast them in a hot oven for juicy meat and perfectly crispy skin.
Servings 4 servings
Calories 338kcal
Ingredients
- 8 chicken thighs medium, bone in, skin on
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Arrange the thighs in a single layer in the prepared pan. Flatten them and gently stretch the skin to cover the meat entirely. It's best if they don't touch, so use two pans if needed. Pat the skin very dry with paper towels.8 chicken thighs
- Sprinkle the chicken with the seasonings. Lightly season the underside, focusing mostly on the skin side.1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika
- Place the chicken in the oven.
- Bake the chicken for about 45 minutes, until cooked through, the skin is browned and crispy, and an instant-read thermometer (not touching the bone) reads at least 165°F (170°F is even better).
- Transfer the thighs to a serving plate. Let them rest for 5 minutes before serving.
Video
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- If your baking sheet has enough space, I highly recommend flattening the thighs before placing them on the pan. I also like to take the skin that's usually folded underneath each piece and spread it out on the pan. This ensures even cooking and wonderfully crispy skin. If you flatten the thighs, they will cook faster, so check after 40 minutes.
- I used to spray the thighs with olive oil before baking them, as you can see me doing in the video above. But over the years, I've found the skin crisps up better if I don't spray it with oil. I do stretch the skin so that it completely covers the meat. Otherwise, the exposed meat could dry up.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are delicious cold or reheated uncovered in a 350°F oven. I prefer not to reheat them in the microwave. Sometimes, I shred or cube cold leftovers and mix them into a salad the next day for lunch.
Nutrition
Serving: 2chicken thighs | Calories: 338kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 5g | Sodium: 784mg
