Crispy Baked Chicken Thighs is just one of those dishes that all home cooks should know how to make. It’s easy, low maintenance, and always a family favorite.
Not only is it delish, it is versatile and economical. What’s not to love about a juicy, crispy, tasty, healthy and inexpensive meal? Nothin‘!
But there are some secrets to making the very best crispy baked chicken thighs. (And trust me when I say these are the very best!) It’s all about timing, temperature, and taste (hint… the taste part is as simple as it gets.)
How to Make Crispy Baked Chicken Thighs
Start with bone-in, skin-on chicken thighs and trim excess skin. Drizzle both sides with olive oil and sprinkle with fresh cracked pepper and coarse salt. Bake skin side up in a preheated 450 degree oven for 25 minutes, then turn the oven temperature down to 350 degrees and continue to bake another 20 minutes until the internal temperature reache 165 degrees. For additional crispiness, turn oven on to broil and broil the cooked chicken an additional 5 minutes. (FULL RECIPE BELOW)
How Do You Crisp Chicken Skin?
People are always asking How Do You Crisp Chicken Skin? Here’s the secret (there are a couple!) The first is to smear olive oil all over both sides of the chicken thighs. (Don’t forget to add salt and pepper for flavor!)
Next (and this is important), make sure to preheat your oven to 450 degrees. Yes, it’s hot, but that’s what it takes. Half of the baking time will be at this high temperature. Bake at 450 degrees for 25 minutes.
After 25 minutes (for bone in chicken thighs) at 450 degrees, simply turn the oven temperature down to 350 for an additional 20 minutes or until the internal temperature reaches 165 degrees. (Here’s a great article for more info on internal chicken temps.)
For additional crispiness, turn the oven onto broil and keep the chicken under the broiler for 5 minutes or until desired crispiness is reached.
Check out my full Video Tutorial Here:
And if you’re looking for some amazing side dishes to go with your crispy baked chicken thighs, try this Pressure Cooker Cilantro Lime Rice or these Instant Pot Pinto Beans. Both are quick and easy and pair well with chicken.
In addition to the above suggestions, I also love to serve my baked chicken with some warm, crunchy French bread! Yum! Your family will love this quick and easy weeknight meal, no matter what you serve with it.
Here are some of the tools I use to make this dish:
- Rimmed Baking Sheet
- Silicone Brush
- Pressure Cooker for the side dishes
- Butcher Box high-quality meat delivery service
- 2 pounds bone-in, skin-on chicken thighs (6-8 pieces)
- 1 tablespoon olive oil
- 2 teaspoons coarse salt
- 1 teaspoon fresh pepper
- Turn oven on to 450 degrees.
- Trim excess skin off chicken thighs.
- Rub olive oil on both sides of chicken thighs.
- Sprinkle both sides of the chicken thighs with salt and pepper.
- Place chicken onto a rimmed baking sheet and place in the 450 degree oven for 25 minutes, then turn the oven down to 350 degrees and continue to cook for an additional 20 minutes, or until the internal temperature of the chicken reaches 165 degrees.
- For extra crispiness, turn oven on to broil on high for 5 minutes.
- Remove and serve immediately.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 183 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 97mg Sodium: 837mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 18g
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