Crispy Baked Bone-In Chicken Thighs

Posted on February 28, 2026

Quick Take

Crispy, golden-skinned chicken thighs roasted at high heat for a fast, family-friendly weeknight dinner.

introduction

Crispy Baked Bone-In Chicken Thighs deliver that irresistible crunch and juicy interior everyone asks for. This method uses a small amount of baking powder and high heat to transform ordinary thighs into the crispiest weeknight roast you’ll make. If you love easy, crowd-pleasing dinners, you might also enjoy the 5-minute crispy chicken ranch wrap as a speedy follow-up for leftovers.

Why You’ll Love This Crispy Baked Bone-In Chicken Thighs

Ultra-crispy skin with minimal hands-on time.
Deep, savory flavor from simple pantry spices.
Hands-off roasting frees you to prep sides or relax.
Great for meal prep — reheats well and stays juicy.
Family-friendly — kids and adults love the crispy skin.

Ingredients Needed

Protein

3 to 3.5 pounds bone-in, skin-on chicken thighs (approximately 8 pieces)

Oil

2 tablespoons olive oil or avocado oil

Salt & Pepper

2 teaspoons kosher salt
1.5 teaspoons freshly ground black pepper

Spices & Aromatics

1.5 teaspoons garlic powder
1 teaspoon onion powder
1.5 teaspoons smoked paprika
1.5 teaspoons dried thyme
1.5 teaspoons dried oregano
0.5 teaspoon dried rosemary, crumbled
0.5 teaspoon aluminum-free baking powder

Finishing (optional)

1 lemon, cut into wedges
Fresh parsley, finely chopped, optional for garnish

Step-by-Step Instructions

Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to allow them to reach closer to room temperature for even cooking.
Pat each thigh completely dry on all sides using paper towels to ensure the crispiest skin possible.
Preheat the oven to 425 degrees Fahrenheit. Position an oven rack in the upper third of the oven.
Line a rimmed baking sheet with aluminum foil and place a wire rack on top if available. If no rack is available, place thighs directly on the foil-lined pan.
In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly until well combined.
Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all surfaces. Sprinkle the spice mixture over the chicken, focusing on the skin side. Rub seasoning into the skin and flesh, ensuring even coverage. Arrange thighs skin-side up on the rack or baking sheet, leaving adequate space between each piece to allow air circulation.
Bake for 35 to 45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175 to 190 degrees Fahrenheit in the thickest part of the thigh. For extra-crispy skin, broil on high for 1 to 3 minutes, watching closely to prevent burning. Remove from the oven and let rest for 5 to 10 minutes on the pan to allow juices to redistribute. Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges if desired.

Serving Suggestions Crispy Baked Bone-In Chicken Thighs

Serve these thighs with a simple green salad, roasted vegetables, or creamy mashed potatoes for a comforting plate. Slice and tuck into warm pita or tortillas with crisp lettuce and a smear of yogurt for a quick sandwich. You can also shred leftovers into salads or grain bowls — a great way to stretch a batch across lunches and dinners. For a handheld option, consider wrapping slices in a crispy chicken wrap with fresh veggies and sauce.

Tips for Success Crispy Baked Bone-In Chicken Thighs

Dry thoroughly: Pat the skin until nearly paper-dry for maximum crisping.
Use a rack: Elevating the thighs lets air circulate and keeps skin crisp all over.
Measure baking powder carefully: Too much can give a bitter taste; 1/2 teaspoon is enough.
Check internal temp: Aim for 175–190°F for tender, fall-off-the-bone thighs.
Rest before serving: Letting the meat rest keeps juices locked in.
For an air-fryer twist, try ideas from crispy air-fryer chicken mozzarella wraps to adapt timing and crisping techniques.

variation (if any)

Spice variations: Swap smoked paprika for regular paprika and add a pinch of cayenne for heat.
Citrus-herb: Add lemon zest to the seasoning and finish with extra lemon juice.
Boneless option: Use bone-in technique but reduce baking time; check internal temp frequently. For a snack-style twist, shred and combine with ranch and wrap up as in this crispy chicken ranch snack wrap idea.

FAQs

Q: Can I use boneless skin-on thighs instead?
A: Yes — boneless thighs will cook faster. Start checking at 20–25 minutes and remove when they reach 165–175°F, then rest a few minutes before serving.

Q: Why is baking powder used on the skin?
A: Aluminum-free baking powder raises the pH and helps dry the skin surface, which promotes browning and crispiness without changing flavor when used in the small amount listed.

Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container for up to 3–4 days. Reheat in a 375°F oven or air fryer to restore crispiness for 8–10 minutes.

Q: Can I brine the thighs first?
A: A quick brine can boost juiciness, but reduce the added salt in the seasoning if you brine. For convenience, the recipe’s salt level works well without brining.