Crispy Baked Bone-In Chicken Thighs

The sound of skin crackling under the broiler still makes me stop whatever I'm doing and lean closer to the oven door. I'd been roasting chicken thighs for years before I stumbled on the baking powder trick, and that first batch came out so shatteringly crisp I actually laughed out loud in my kitchen. No one else was home, just me and eight golden thighs that looked like they'd been deep-fried. Now I make these on rotation, especially when I need something reliable that feels like a small victory.

I made these for a friend who swore she only liked chicken breasts, and she ate two thighs before admitting she'd been wrong her whole life. We sat on my back porch with lemon wedges and napkins, pulling meat off the bone and talking until the streetlights came on. She still texts me every few months asking if I remember that chicken dinner. I do, because it's the same recipe I turn to when I want something that feels both effortless and special.

Ingredients

• Bone-in, skin-on chicken thighs: Dark meat has more fat and flavor than breasts, and the bones help keep everything moist while the skin turns golden and crisp.
• Olive oil: Just enough to help the spices cling and encourage browning without making the skin greasy.
• Kosher salt: Draws moisture to the surface and seasons deeply; if using fine sea salt, cut the amount in half.
• Black pepper: Freshly ground pepper tastes sharper and more vibrant than pre-ground, especially when it hits hot oil.
• Garlic powder and onion powder: These add savory depth without the risk of fresh garlic burning under high heat.
• Smoked paprika: Gives a subtle campfire sweetness and a beautiful rust-colored finish to the skin.
• Thyme, oregano, and rosemary: A Mediterranean-inspired blend that smells like Sunday dinner and tastes even better.
• Baking powder: The secret weapon for crispy skin; it raises the pH and helps moisture evaporate faster in the oven.
• Lemon wedges and parsley: A squeeze of brightness and a handful of green make the plate feel complete.

Instructions

Bring chicken to room temperature:

Pull the thighs out of the fridge about half an hour before cooking so they cook more evenly. Cold chicken straight from the fridge can stay raw near the bone while the skin overcooks.

Dry the chicken thoroughly:

This is the most important step for crispy skin, so use plenty of paper towels and press firmly on every surface. Any moisture left behind will steam instead of crisp.

Preheat and prep your pan:

Set your oven to 425°F and move a rack to the upper third so the skin gets close to the heat. Line a baking sheet with foil and top it with a wire rack if you have one, which lets hot air circulate under the chicken.

Mix the spice blend:

Whisk together salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder in a small bowl. The baking powder should be aluminum-free to avoid any metallic taste.

Oil and season the chicken:

Drizzle olive oil over the thighs and rub it in with your hands, then sprinkle the spice mixture all over, concentrating on the skin side. Press the seasoning into the meat so it sticks and builds flavor.

Arrange on the pan:

Place the thighs skin-side up on the rack or foil, leaving space between each piece so they roast instead of steam. Crowding the pan will give you rubbery skin.

Bake until golden and crisp:

Roast for 35 to 45 minutes, depending on the size of your thighs, until the skin is deep golden and the internal temperature reads between 175°F and 190°F. Dark meat is more forgiving than white and tastes best when cooked a bit past the standard 165°F.

Broil for extra crispiness:

Turn on the broiler and let the thighs sit under high heat for 1 to 3 minutes, watching closely so they don't burn. The skin will blister and crackle in the best way.

Rest before serving:

Let the chicken sit on the pan for 5 to 10 minutes so the juices redistribute and the skin firms up. Transfer to a platter, sprinkle with parsley, and serve with lemon wedges.

Save

The first time I served these at a potluck, someone asked if I'd used my grill, and I had to admit it was just my regular oven and a cheap wire rack. That's when I realized how powerful a few small techniques can be. Now I bring these to every gathering where I'm allowed to cook, and I always leave with an empty pan.

How to Get the Crispiest Skin

If you have the time, salt the thighs and leave them uncovered on a rack in the fridge for up to 24 hours before baking. This dry-brining method pulls moisture to the surface, which then evaporates in the cold air, leaving the skin taut and ready to crisp. The baking powder works by raising the pH of the skin, which helps it brown faster and more evenly. Even a quick 20-minute rest at room temperature after patting dry will improve the texture. Don't skip the broiler step at the end if you want that final crackle.

Serving and Pairing Ideas

These thighs pair beautifully with anything that soaks up the drippings, like mashed potatoes, buttery rice, or roasted root vegetables. I love serving them over a big green salad with a sharp vinaigrette to cut through the richness. On busier nights, I'll toss them with roasted broccoli or Brussels sprouts on the same pan during the last 20 minutes of baking. A squeeze of lemon over the top right before serving brightens everything and makes the smoky spices pop.

Storage and Reheating

Leftover thighs keep in an airtight container in the fridge for up to four days, and they're delicious cold for lunch the next day. When reheating, skip the microwave if you want to preserve any of that crispy skin. Instead, pop them in a 375°F oven or air fryer for 8 to 10 minutes until warmed through and the skin crisps up again.

• Store in a single layer if possible so the skin doesn't get soggy from condensation.
• Reheat on a wire rack or directly on the oven rack for maximum crispiness.
• Shred leftover meat for tacos, grain bowls, or chicken salad if the skin has softened too much.

Save

There's something deeply satisfying about pulling a pan of golden, crackling chicken thighs out of the oven and knowing you nailed it. This recipe has become my go-to for nights when I want something that tastes impressive but doesn't ask much of me.

Recipe FAQs

→ How do I get the crispiest skin?

Pat the thighs thoroughly dry with paper towels, use baking powder in the seasoning blend, and finish with 1-3 minutes under the broiler. Letting the chicken air-dry in the refrigerator overnight also helps.

→ What temperature should chicken thighs reach?

Dark meat is safest and most tender at 175-190°F (80-88°C). Use a meat thermometer in the thickest part to ensure perfectly cooked results.

→ Can I use boneless thighs instead?

Yes, boneless skinless thighs work well. Reduce cooking time to 20-25 minutes since they cook faster than bone-in cuts.

→ Why add baking powder to the seasoning?

Baking powder alters the pH of the skin, helping it brown and crisp more effectively in the oven. It's a restaurant secret for perfectly crunchy chicken skin.

→ How do I store and reheat leftovers?

Refrigerate for up to 4 days. Reheat in a 375°F oven or air fryer for 8-10 minutes to restore crispiness. Avoid microwaving as it makes the skin soggy.