Crispy baked chicken thighs are ultra-tender and packed with flavor. The perfect main dish to pair with potatoes, rice or quinoa and some veggies!

I never even thought to buy chicken thighs until I was probably 21 years old, if you can believe that! I used to just stick with what I knew, without even questioning what else was out there. And what I knew was chicken breasts.
Thankfully my husband pulled me out of my little bubble and showed me the superiority of bone-in, skin-on dark chicken meat. SO MUCH BETTER!!!
This chicken recipe is now a regular on our rotation since it's so easy to make and a crowd-pleaser without fail. I serve it with some crispy oven fries and veggies, like sauteed kale, pan-fried asparagus, peas or a salad.
Why Use Chicken Thighs?
Chicken thighs are dark meat, so SO much more tender and juicy than white meat. Also, they cost less, because, for some strange reason, everyone is after those chicken breasts. I seriously don't get it, but I'll take the cheaper price for the meat I want!

Bone-In or Boneless? Skin-On or Skinless?
10000% bone-in and skin-on. It used to scare me because all I ever ate growing up were boneless skinless chicken breasts. If that's you, please trust me. Having the bone-in does make a difference with flavour and juiciness. If you follow this recipe, you will have crispy, delicious skin as the cherry on top, so to speak. Why would you choose skinless when you can have that?!
Another plus to cooking meat with bones is you can use those bones to make homemade bone broth, which is delicious and SO good for you! Just keep a bag in the freezer and throw your bones in there after eating! Here is the best way to make bone broth in the Instantpot.
Tips For Making Crispy Chicken Thighs
- Make sure your chicken thighs are COMPLETELY thawed before cooking, or you may end up with raw meat near the bone. I made that mistake with drumsticks once... never again.
- Use whatever seasoning mix you like. We've used a lot of different ones. The one I included in this recipe is my favorite, though!
- Season well! Do not be afraid. What you should be afraid of is bland chicken, so lay on those seasonings!
- The oil helps to crisp up the chicken skin, but you'll actually still end up with nice skins if you skip the oil. It's up to you!
- Avoid cooking a frozen vegetable in the oven at the same time. We often make roasted brussels sprouts or broccoli from frozen and if you do that at the same time as the chicken, you'll get a steaming effect and soggy chicken skins. So don't do that.
- If you happen to have some homemade BBQ sauce on hand, brush some on the chicken skin after 30 minutes of baking and bake for 15 more minutes. This will make the crispy skin extra tasty!

Tools You May Need
Baking dish (I use a 9"x9" for 4 thighs)
Small bowl or jar
How to Make Crispy Baked Chicken Thighs
INGREDIENTS:
- 4 bone-in, skin-on chicken thighs
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1½ teaspoon sea salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- olive oil or avocado oil
INSTRUCTIONS:
Preheat oven to 415°F. Line a baking dish with aluminum foil for easy cleanup.
In a small bowl or jar combine garlic powder, onion powder, salt, pepper, paprika, turmeric, oregano and thyme. If using a bowl, stir well with a spoon. If using a jar, place the lid on and shake until everything is well mixed. (I prefer this method!)

Prepare the chicken by peeling the skin back from the thigh, but keep it attached on one side.

Place chicken thighs upside-down on prepared pan. Sprinkle generously with seasoning. Make sure to get it into every nook and cranny!
Flip chicken thighs over and, with the skin flipped away, generously season the tops. Now lay the skin back over the thigh and drizzle with some olive oil. Season the skin with the remaining seasoning mix.

Bake for 45 minutes. Chicken should reach an internal temperature of 165° F, according to the FDA. (CONFESSION: I never check and I've never had any issues with undercooked chicken thighs with this method!)
How to Store Baked Chicken Thighs
Keep in an airtight container in the fridge for up to 3 days. It will be slightly less crispy when reheated, but still amazingly juicy and flavorful.
Did you try this recipe and love it? I would so appreciate a 5-star rating and a pin to Pinterest!
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Crispy Baked Chicken Thighs
Crispy baked chicken thighs are ultra-tender and packed with flavor. The perfect main dish to pair with potatoes, rice or quinoa and some veggies!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1½ teaspoon sea salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- olive oil or avocado oil
Instructions
- Preheat oven to 415°F. Line a baking dish with aluminum foil for easy cleanup.
- In a small bowl or jar combine garlic powder, onion powder, salt, pepper, paprika, turmeric, oregano and thyme.
- Prepare the chicken by peeling the skin back from the thigh, but keep it attached on one side.
- Place chicken thighs upside-down on prepared pan. Sprinkle generously with seasoning. Make sure to get it into every nook and cranny!
- Flip chicken thighs over and, with the skin flipped away, generously season the tops. Now lay the skin back over the thigh and drizzle with some olive oil. Season the skin with the remaining seasoning mix.
- Bake for 45 minutes.
Notes
Chicken must be completely thawed before cooking.
Keep in an airtight container in the fridge for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1 thighAmount Per Serving: Calories: 146Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 932mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 8g
This nutrient calculation is done by an automated calculator and may not be accurate.
Morgan
Made this tonight and it was delish! Super quick prep and minimal dishes, which I love. They even won over my I-only-like-chicken-breast husband. I didn't add the oil to the skin (because I forgot), but found they got crispy without it. Laid them in my big cast iron and baked them in there. Definitely making them again!
Errika
I'm so glad you guys enjoyed it!!
Susan
These were delicious! Even warmed up the next day, they were tender and juicy. The grandkids loved them too.
Errika
I'm so glad to hear that! Thanks for the feedback.
Julie Duerichen
This was definitely the most flavourful baked chicken I've ever made! Delicious!
Errika
I'm so happy you liked the recipe. Thanks for trying it!
Vicki
I have been a Pinterest follower for years but have never made a comment. That is until now. This is the best bone-in chicken thigh recipe I have ever had! I almost always use chicken thighs when I make chicken; usually boneless/skinless. But this recipe is off the charts in tenderness & flavor. It goes to the top of the list! Thank you SO much! Can’t wait to make it again!
Errika
Hey Vicky, thanks so much for the glowing review! I'm so glad you loved the recipe and it's so nice to get feedback!
Lisa
This is the best chicken I’ve ever made! Thank you! Have you ever grilled the chicken instead of baking it?
Errika
Awesome! I'm so happy you enjoyed it. I'm kind of ashamed to say I don't really know how to cook on the grill, but it is something I want to learn! I'd love to hear how you'd cook this chicken on the grill.