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Crispy Baked Chicken Thighs

 

Make perfectly Crispy Baked Chicken Thighs! This easy recipe uses a two-temperature oven method for juicy meat and super crispy skin with simple seasonings.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements as provided:

  • 6 skin-on, bone-in chicken thighs (average 5 ounces each is a guideline, size can vary)
  • Salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste (about ⅛ to ¼ teaspoon per thigh, or adjust based on preference)

These quantities are designed for 6 chicken thighs, yielding about 6 servings (or 3-6 depending on appetite).

Ensure chicken thighs are fully thawed if using frozen.

Instructions

Let’s bake these incredibly simple and delicious chicken thighs:

1. Preheat Oven and Prepare Pan:

  • Preheat your oven to a very hot 475°F (245°C).
  • Place a wire rack inside a broiler pan or a standard rimmed baking sheet. (Using a wire rack is key for allowing air to circulate under the chicken for crispier skin).

2. Prepare and Season the Chicken:

  • Pat the chicken thighs thoroughly dry on all sides with paper towels. This is a crucial step for achieving crispy skin.
  • Gently lift up the skin on each chicken thigh. Sprinkle a bit of salt, ground black pepper, and garlic powder directly onto the meat under the skin.
  • Carefully pull the skin back over the meat to cover it.
  • Season the outside of the skin generously with more salt, pepper, and garlic powder. Also, season the underside (bone side) of the thighs.

3. Arrange Chicken on Rack:

  • Arrange the seasoned chicken thighs in a single layer on the prepared wire rack set inside the baking pan, ensuring there’s some space between each piece for air circulation.

4. Roast (Two-Temperature Method):

  • Initial High-Heat Roast: Place the baking pan with the chicken into the preheated 475°F (245°C) oven. Roast for about 20 minutes. This initial high heat helps to render fat and crisp up the skin.
  • Reduce Heat and Continue Roasting: After 20 minutes, reduce the oven temperature to 400°F (200°C).
  • Continue roasting for approximately 30 minutes more. The chicken is done when the skin is deep golden brown and very crispy, the juices run clear when pierced with a fork near the bone, and an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads at least 165°F (74°C).

5. Rest Before Serving (Important!):

  • Remove the chicken from the oven and let it rest on the wire rack (or transfer to a clean cutting board) for at least 5-10 minutes before serving. This allows the juices to redistribute, resulting in more moist and tender chicken.

6. Serve:

  • Serve the Crispy Baked Chicken Thighs hot and enjoy that wonderfully crispy skin and juicy meat!

The two-temperature bake and wire rack are your secrets to crispy skin

Find it online: https://cookupjoy.com/crispy-baked-chicken-thighs/