Description
These crispy baked chicken thighs are a secret weapon for busy weeknights, offering restaurant-quality crunch without the deep fryer mess. With just ten minutes of prep and one pan, you get juicy, golden chicken that is budget-friendly and easy to clean up.
Ingredients
Scale
- 2.5 lbs (1.1 kg) boneless, skin-on chicken thighs
- 2 tablespoons neutral oil (olive oil or avocado oil)
- 1 teaspoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- Pat chicken thighs completely dry with paper towels to ensure crispiness.
- In a small bowl, mix baking powder, salt, smoked paprika, garlic powder, onion powder, thyme, black pepper, and cayenne.
- Place chicken in a large bowl, drizzle with oil, and sprinkle with spice rub. Toss to coat evenly.
- Arrange chicken thighs skin-side up on the baking sheet, ensuring they are not touching.
- Bake for 20-25 minutes without opening the oven door for the first 15 minutes, until internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving.
Notes
Ensure chicken skin is completely dry before seasoning to maximize crispiness. Do not overcrowd the pan; cook in batches if necessary. If skin isn’t crispy enough, broil for 1-2 minutes at the end. Store leftovers in an airtight container for up to 4 days. Reheat in oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 thighs per serving
- Calories: 320
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 1
- Protein: 28
Keywords: crispy baked chicken thighs, one pan dinner, weeknight dinner, easy chicken recipe, gluten-free, dairy-free, keto friendly