Crispy Baked Chicken Thighs Recipe (Ultra-Crispy Skin)
Shatteringly crisp chicken skin and juicy, flavorful meat—no frying required. This oven method uses moisture control, high heat, and a rack for even airflow so you get restaurant-level crispy baked chicken thighs at home.
Instructions
- Preheat & pan prep: Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top.
- Dry the skin: Pat chicken very dry with paper towels. Moisture prevents crisping.
- Season: Toss thighs with olive oil, paprika, garlic powder, salt, pepper, and dried herbs. Rub seasoning onto the skin and underside.
- Bake: Arrange skin-side up on rack, spaced apart. Roast 35–40 minutes until an instant-read thermometer in the thickest part reads 165°F (74°C).
- Optional broil: For extra crackle, broil 2–3 minutes, watching closely.
- Rest & serve: Rest 5 minutes. Garnish with parsley and serve with lemon.
Notes
- For even crispier results, air-dry uncovered in the fridge for 2–12 hours before cooking.
- Do not overcrowd; use two pans if needed.
- If using boneless skin-on thighs, begin checking at 22–25 minutes.