Simple Baked Chicken Thighs – Crispy in 45 Minutes

Chicken thighs are the best cut for baking. They stay juicy even if they cook a few minutes extra, and the skin turns golden and crisp.

This recipe uses a simple spice rub you likely already have. Mix it, rub it on, and let the oven do the work.

For the crispiest skin, use a high oven temperature and give the chicken space. That way the heat circulates and the skin renders.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 1.5 kg)

Bone-in thighs stay juicy. You can use drumsticks or a mix, but adjust baking time for larger or smaller pieces.

2 tbsp olive oil

Helps the seasonings stick and the skin brown. Use a neutral oil like canola if you prefer.

1 tsp salt

Use kosher salt or sea salt. If using table salt, reduce to 3/4 tsp.

1 tsp black pepper

Freshly ground black pepper gives more flavor than pre-ground.

1 tsp smoked paprika

Smoked paprika adds depth. Regular paprika works if you don't have it.

1 tsp garlic powder

Use garlic powder, not garlic salt. Or swap for 2 cloves of minced garlic mixed into the oil.

1 tsp onion powder

Adds savory flavor. Ground onion works too.

1/2 tsp dried thyme

Thyme pairs well with chicken. Other herbs like oregano or rosemary work too.

1 lemon, cut into wedges, for serving (optional)

A squeeze of lemon brightens the finished chicken. Leave it out if you don't have one.

Step-by-Step Instructions

1. Preheat and prepare

Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easier cleanup.

2. Mix the spice rub

In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme.

3. Season the chicken

Pat the chicken thighs dry with paper towels. Rub them with olive oil, then evenly coat with the spice mixture. Work the rub under the skin for extra flavor if you like.

4.

Tips & Tricks

• Pat the chicken very dry before adding oil and spices. Wet skin steams and won't crisp.
• Use an instant-read thermometer. The chicken is done at 165°F (74°C) in the thickest part without touching the bone.
• For extra crispy skin, place a wire rack over your baking sheet and put the chicken on the rack. Air circulates underneath.
• If you use boneless skinless breasts, cut the baking time to 25 to 30 minutes and check the temperature at 25 minutes.