Oven Baked Chicken Thighs
The ultimate comfort food, Oven Baked Chicken Thighs are crispy on the outside and juicy on the inside. Perfect for an easy weeknight dinner, this dish will have everyone coming back for seconds. So why not make it tonight?
Equipment
- Skillet
- Frying Pan
- Air Fryer
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 5 pieces chicken thighs bone-in, skin-on
- 2 teaspoons baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees. If you have a convection setting or air fryer option, use it for even better results. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking oil to prevent sticking.
- Take your chicken thighs and pat them dry with paper towels. We want to remove any excess moisture, as this helps the skin crisp up beautifully during baking.
- In a mixing bowl, combine the baking powder, paprika, garlic powder, salt, and pepper. Mix them well until evenly distributed.
- Rub the spice mixture over each thigh, ensuring an even coating on all sides. This is where the flavor truly begins!
- Arrange the seasoned chicken thighs on the lined baking sheet, leaving a few inches of space between each piece to allow for proper cooking.
- Place the pan in the preheated oven and bake for 30 to 40 minutes. If using convection, start checking for doneness around 30 minutes. The chicken should reach an internal temperature of 165 degrees when fully cooked.
- If your chicken thighs are boneless, start checking them for doneness after about 25 minutes, as they will cook faster.
- Once cooked, let the thighs rest for a few minutes. This allows the juices to redistribute, making the meat even juicier. You might want to baste the thighs with the pan juices for added flavor.
- Serve hot and enjoy the satisfying crunch of the crispy skin paired with the tender, juicy meat. It's a dish that’s sure to impress!
Notes
- Tip 1: Do not use baking soda in place of baking powder. Baking soda will not create crunchy skin.
- Tip 2: To make them extra crispy place the chicken thighs under the broiler for a minute or two. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
- Tip 3: Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.