Oven Baked Chicken Thighs Crispy outside Tender

Enjoy Oven Baked Chicken Thighs with crispy skin for a juicy, flavorful meal that’s simple to make, promising a delight in every bite.

Oven Baked Chicken Thighs (With Crispy Skin!) Recipe

Oven Baked Chicken Thighs with Crispy Skin is the perfect dinner solution for a bustling weeknight. This recipe brings you chicken that’s moist inside with skin that crisps to perfection. By combining simple spices and the magic of the oven’s heat, these chicken thighs emerge bursting with mouthwatering flavours.

Ingredients

  • 5 chicken thighs bone-in, skin-on
  • 2 teaspoons baking powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat the oven to 425 degrees If you have a convection setting or air fryer setting use it if possible. Line a baking sheet with or aluminum foil sprayed with cooking oil.
  • Dry bone in chicken thighs with paper towels well to remove any extra moisture.
  • Place all the baking powder, paprika, garlic powder, salt, and pepper in a bowl. Mix the ingredients together.
  • Rub the spice mix evenly over each thigh.
  • Lay the chicken thighs on the pan. Leave a few inches of space between each piece.
  • Bake for 30-40 minutes, using the convection or air fryer setting if you have it. If you don’t have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature. If your chicken thighs are boneless start checking them for donesness after about 25 minutes.
  • Once the chicken thighs reach an internal temperature of 165, the chicken thighs are fully cooked and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously.

Serving Suggestions

  • Honey Garlic Chicken Thighs
  • Cheesy Chicken, Broccoli And Rice
  • Honey Garlic Chicken Foil Packets
  • Whole Chicken In The Instant Pot
  • Baked Bruschetta Chicken

Tips and Tricks:

  • Ensure to use baking powder, not baking soda, to achieve crispy skin.
  • Granulated garlic or fresh minced garlic can be used; use at least two cloves if opting for fresh.
  • Dry the chicken thighs with paper towels to remove any extra moisture for crispier skin.

Similar Posts