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Juicy Baked Chicken Thighs (Crispy Skin)

Bone-in chicken thighs baked at 425°F until the skin is golden and crispy and the meat is tender and juicy — a 30-minute easy chicken dinner with simple pantry seasoning.
Print Recipe
Prep Time 10 days
Cook Time 35 days
Total Time 45 days
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
For the Chicken
  • 2 lbs bone-in, skin-on chicken thighs 900g, about 6-8 thighs
  • 2 tablespoons olive oil ​
  • 1 tablespoon lemon juice freshly squeezed
For the Seasoning
  • 1½ teaspoons kosher salt ​
  • 1 teaspoon garlic powder ​
  • 1 teaspoon onion powder ​
  • 1 teaspoon smoked paprika ​
  • ½ teaspoon black pepper freshly cracked
  • ½ teaspoon dried thyme or Italian seasoning
  • ¼ teaspoon cayenne pepper optional, for gentle heat

Equipment

  • ​ Rimmed baking sheet ​

Method
 

  1. Remove the chicken thighs from the refrigerator 15-20 minutes before cooking. Pat every piece completely dry with paper towels, top and bottom.
  2. Stir together the kosher salt, garlic powder, onion powder, smoked paprika, black pepper, dried thyme, and cayenne. Drizzle the olive oil and lemon juice over the thighs and rub all over. Sprinkle the seasoning mix evenly over every thigh, front and back, pressing gently.
  3. Position a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed sheet pan with foil, set a wire rack inside, and arrange the seasoned thighs skin-side up with space between each.
  4. Bake for 30-35 minutes until the skin is deep golden brown and crackly. The thighs are done when an instant-read thermometer reads at least 165°F (74°C) in the thickest part, avoiding the bone.
  5. Transfer the baked thighs to a clean plate and let them rest for 5 minutes.
  6. Serve hot with pan juices spooned over, garnished with fresh thyme or parsley and lemon wedges.