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Crispy Baked Chicken Thighs

Simply seasoned with salt, pepper, and garlic powder, bone-in, skin-on chicken thighs are baked until the skin turns wonderfully crisp and golden.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 4304.9 kcal

Equipment

  • 1 Baking Pan A broiler pan or standard baking sheet with a rim will work.
  • 1 Wire Rack Essential for airflow to achieve crispy skin.
  • 1 Paper Towels For thoroughly drying the chicken.
  • 1 Instant-Read Thermometer Crucial for ensuring chicken is cooked to 165°F (74°C).
  • 1 Tongs For safely handling hot chicken.

Ingredients
  

Main

  • 6 skin-on bone-in chicken thighs
  • salt and ground black pepper to taste
  • 1 pinch garlic powder or to taste

Instructions
 

  • Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
  • Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Dotdash Meredith Food Studios
  • Arrange on the rack. Dotdash Meredith Food Studios
  • Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

1. **Pat Dry Aggressively:** The key to truly crispy skin is removing as much surface moisture as possible. Don't be shy with the paper towels. You can even air-dry them in the fridge uncovered for an hour prior to seasoning for superior crispness.2. **Season Under the Skin:** Lifting the skin and seasoning the meat directly infuses flavor throughout, not just on the surface.3. **High Heat Initial Roast:** Starting at 475°F (245°C) jumpstarts the skin crisping process. Reducing the temperature allows the interior to cook through without over-browning or burning the skin.4. **Don't Skip Resting:** A 5-minute rest allows the juices to redistribute, resulting in more tender and flavorful chicken.