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If you’re like me and grew up loving crispy chicken skin, this easy baked chicken thighs recipe is going to become a go-to in your kitchen. It delivers that golden, crackly skin with juicy, tender meat underneath — all with minimal prep and just a handful of pantry spices.
I’ve made this version more times than I can count — it’s simple enough for weeknights, yet reliable enough to serve when friends pop over. You’ll only need one pan (and no stovetop mess!), and the chicken turns out perfectly every time.
Whether you serve it with a bright salad, creamy mashed potatoes, or rice and roasted veggies, this is the kind of dinner that just works. Leftovers are just as delicious — sliced into wraps, grain bowls, or tossed into pasta the next day.
If you love easy meals with big payoff, don’t miss my juicy baked chicken breast, homemade chicken shawarma, or crispy fried chicken breast — all come together just as easily.
Table of Contents
What you’ll need
- Chicken thighs: I use bone-in, skin-on thighs — they stay juicy and the skin crisps up beautifully in the oven.
- Olive oil: Just a light brush over the chicken helps the seasoning stick and encourages that golden, crispy skin.
- Salt: Essential for bringing out the flavor — I use a teaspoon for balance, but you can adjust to taste.
- Garlic powder and onion powder: A trusty flavor duo that adds depth and a little savoriness without any chopping.
- Paprika: Adds color and a mild warmth. You can use regular, sweet, or even smoked paprika if you want a little extra dimension.
- Italian seasoning (or oregano): A simple way to bring in some herby flavor — either one works well here.
- Lemon pepper seasoning: For a bright, citrusy lift that balances the richness of the chicken skin. If you don’t have any on hand, you can use a mix of lemon zest and freshly ground black pepper instead.
- chili powder (optional): Just a small pinch for those who like a little kick — totally optional.
See printable recipe card below for the full ingredients list and quantities.
How to bake chicken thighs
1. mix the spices
4. season on all sides
7. oven bake
2. pat dry
5. season under the skin
8. check doneness
3. drizzle with oil
6. add more seasoning
9. rest & enjoy- Preheat your oven to 425°F (220°C) and prep your pan. Line a baking sheet with foil for easy cleanup and place a wire rack on top. Lightly grease or spray the rack to prevent sticking — it also helps with that all-over crispiness by allowing hot air to circulate.
- Mix the seasoning In a small bowl, combine the salt, garlic powder, onion powder, paprika, Italian seasoning (or oregano), lemon pepper, and hot paprika (if using). Stir well to blend everything evenly.
- Pat dry and brush with oil. Use paper towels to thoroughly pat the chicken thighs dry — don’t skip this step, as removing moisture is key for crispy skin. Then brush each piece all over with olive oil so the seasoning sticks nicely.
- Season the chicken. Sprinkle the seasoning blend generously over both sides of the chicken, pressing it in gently to help it adhere. Focus especially on the skin side — that’s where you want the most flavor and texture.
- Bake. Place the seasoned chicken thighs skin-side up on the prepared rack. Bake for about 40 minutes, or until the internal temperature reaches 165°F to 170°F (74–77°C). The skin should be golden and crisp by the end.
- Rest and serve. Let the chicken rest for 5 minutes before serving — this helps the juices settle and keeps the meat tender. Serve with your favorite sides, or slice for wraps, salads, or bowls.
Recipe tips
- Pat the chicken very dry. This is key for crispy skin. Use paper towels to remove as much surface moisture as possible before brushing with oil.
- Use a wire rack. It allows the hot air to circulate around the chicken so the skin crisps up evenly — no soggy bottoms! If you don’t have one, you can still bake directly on a foil-lined tray, but flip the thighs halfway through.
- Don’t skip the oil. A light coating of olive oil not only helps the seasoning stick but also gives that golden, bubbly texture on the skin.
- Adjust seasoning to taste. The spice mix is flexible — you can swap Italian seasoning for thyme or basil, or skip the hot paprika if you prefer it mild.
- Cook to temperature, not time. Chicken thighs are forgiving, but always check with a meat thermometer. Aim for 165°F (safe) to 170°F (ultra juicy and tender).
- Broil for extra crispiness (optional). If the skin isn’t quite crisp enough at the end, switch to broil for 2–3 minutes — just keep a close eye on it!
- Let it rest. Resting for a few minutes before slicing helps the juices redistribute, so you don’t lose moisture when cutting into it.
How to store baked chicken thighs
Refrigerator: Store any cooled leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze completely cooled chicken thighs in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat instructions: To keep the skin crispy, reheat in a preheated oven at 350°F (175°C) for 10–15 minutes, or use an air fryer at 350°F for 3–4 minutes. Avoid microwaving if you want to maintain crispiness.
More chicken thigh recipes
If you loved these crispy oven-baked thighs, here are a few more delicious ways to cook chicken thighs:
Liked the recipe? I’d love to hear from you! Leave a comment and a rating below to let me know how it went.
Crispy baked chicken thighs
Equipment
- Wire rack
- Baking sheet
- mixing bowl
- paper towels
- Foil
Ingredients
- 2 pounds chicken thighs, bone-in skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon paprika
- 1 tablespoon Italian seasoning or oregano
- 1 teaspoon lemon pepper seasoning
- 1/4 teaspoon chili powder (optional, for a hint of heat)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with oil (optional, for easier cleanup and to prevent sticking).
- In a small bowl, combine the salt, garlic powder, onion powder, paprika, Italian seasoning, lemon pepper, and chili (if using).
- Pat the chicken thighs completely dry with paper towels — this helps the skin crisp up beautifully.
- Brush each thigh evenly with olive oil.
- Generously coat both sides of the chicken with the seasoning mix, pressing it in gently for maximum flavor.
- Arrange the chicken skin-side up on the prepared rack and bake for 40 minutes, or until the internal temperature reaches 165°F to 170°F (74–77°C).
- Let rest for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!
Quick, easy, and so delicious. The meat was tender and the skin lightly crispy.
Great to hear you liked it, thank you for the feedback 🙂