Description

Ever wondered how to make chicken thighs so crispy and flavorful they rival your favorite fried version—without the mess of frying? Picture biting into Crispy Baked Chicken Thighs, with golden, crackly skin and tender, juicy meat seasoned just right.

Ingredients

Each ingredient in Crispy Baked Chicken Thighs plays a key role in creating its crispy texture and savory flavor. With only a few items, substitutions are simple.

Skin-On, Bone-In Chicken Thighs (6): The star of the dish, delivering juicy meat and crispy skin. Substitution: Boneless thighs (reduce cooking time) or drumsticks.
Salt (to taste): Enhances the chicken’s natural flavor. Substitution: Low-sodium salt or a salt-free seasoning blend.
Ground Black Pepper (to taste): Adds a mild, peppery kick. Substitution: White pepper or a pinch of cayenne for heat.
Garlic Powder (1 pinch, or to taste): Brings subtle, savory depth. Substitution: Onion powder, paprika, or dried herbs like thyme.

Why These Ingredients Matter:

Chicken thighs are high in protein and healthy fats, making this a satisfying, nutritious meal.
Bone-in, skin-on thighs stay juicy and develop a crispy texture when baked.
Simple seasonings like salt, pepper, and garlic powder let the chicken’s natural flavor shine.
Minimal ingredients keep this dish budget-friendly and pantry-friendly.

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Instructions

Preheat and Prep (5 minutes):
- Preheat the oven to 475°F (245°C).
- Set a wire rack inside a broiler pan or baking pan (line with foil for easier cleanup).
- Pat 6 chicken thighs dry with paper towels to ensure crispy skin. Tip: Dry skin is key for maximum crispiness, so don’t skip this step.
Season the Chicken (5 minutes):
- Gently lift the skin on each thigh and sprinkle salt, pepper, and a pinch of garlic powder underneath.
- Replace the skin and season the top and underside of the thighs with more salt, pepper, and garlic powder. Tip: Season generously under the skin for flavor that penetrates the meat.
Arrange for Baking (2 minutes):
- Place the thighs skin-side up on the wire rack, ensuring they don’t touch for even cooking. Tip: The wire rack allows air circulation, crisping the skin all around.
**Bake the Chicken (50 minutes):
- Roast at 475°F (245°C) for 20 minutes until the skin is golden.
- Reduce the oven temperature to 400°F (200°C) and continue roasting for 30 minutes, until juices run clear and an instant-read thermometer near the bone reads 165°F (74°C). Tip: If the skin isn’t crispy enough, broil for 1-2 minutes at the end, watching closely to avoid burning.
Rest and Serve (5 minutes):
- Remove the thighs from the oven and let them rest for 5 minutes to lock in juices.
- Serve hot for the best flavor and texture. Tip: Resting keeps the meat juicy and makes slicing easier.