Crispy Baked Chicken Thighs
Enjoy crispy, golden skin and juicy meat with these simple yet delicious baked chicken thighs, perfect for any weeknight dinner.
Ingredients
Chicken Thighs
- 4 pieces bone-in, skin-on chicken thighs
Seasoning Mix
- 1 tablespoon olive oil Can substitute with avocado oil or melted butter.
- 1 teaspoon garlic powder Omit for low-FODMAP.
- 1 teaspoon paprika Smoked paprika adds a nice flavor.
- 1 teaspoon onion powder Omit for low-FODMAP.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Optional Garnish
- fresh herbs (parsley, thyme, or rosemary) For garnish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and position a rack in the middle.
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix olive oil, garlic powder, paprika, onion powder, salt, black pepper, and dried thyme.
- Rub the seasoning mixture all over the chicken thighs, getting under the skin where possible.
- Place thighs skin-side up on a baking sheet, using a wire rack if available for better airflow.
Cooking
- Bake for about 35-40 minutes until an instant-read thermometer reads 165°F (75°C).
- For extra crispiness, broil on high for the last 2-3 minutes, monitoring closely to avoid burning.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh herbs if desired.
Notes
Store cooled chicken in an airtight container for 3-4 days; freeze for up to 4 months. Reheat in a 375°F (190°C) oven for best results.