Baked Crispy Chicken Thighs – loaded with flavor and super easy to make with only 10 minutes prep time PLUS other homemade seasoning variation to try. You won’t believe they are baked! Dinner couldn’t be any easier.
When I am shopping at a grocery store, I usually gravitate towards the poultry aisle to check if there is a sale going on, more often than not there is one. For only $5 you can have enough chicken to feed a family of 4 and still have leftovers. Chicken thighs are always on sale, like once a month or every other week , if you are a super shopper.
So I grabbed a super value pack, stock up and give this chicken try thigh a go.
And since we’re on the busiest time of the year, I’m bumping up this easy baked chicken thighs recipe for more visibility and updated it with other homemade seasonings to try. Yes! You can swap it with other seasonings for a variety. So get ready to rake in all the compliments!
These super crispy creole thighs are super easy to make. Just combine the spices and generously rub on the meat and you’ll have a mind-blowing tasty chicken meal right before your eyes. It is one of my favorite ways of using chicken thighs – you can easily get dinner on the table with minimal prep time.
Other Homemade Seasonings you can use
Aside from my homemade Creole, you’ll also get the same “awesomeness” using my other homemade seasonings below. And trust me, your family will be begging for more of this come dinner time.
- Italian Seasoning – aromatic and more of an herb-flavored seasoning
- Poultry Seasoning – with pine-like aroma and warm, citrusy, sweet notes
- Jamaican Jerk Seasoning – warm, sweet, pungent flavor from allspice with notes of ginger, cinnamon, and nutmeg,
- Taco Seasoning – spicy and savory Mexican flair from chili powder, cumin, and crushed pepper flakes among others
How to Get a Crispy Baked Chicken Thigh?
To get really crispy chicken skin, you have to crank up the temperature. Start with 450 F for about 20 minutes then lower it, and finish cooking the chicken. Make sure the chicken is dry – use a paper towel to wipe it prior to seasoning and air drying them in the fridge.
What to Serve with Baked Chicken Thighs?
- Sauteed Kale
- Sauteed Brussel Sprouts
- Scalloped Potatoes
- Strawberry Spinach Salad
- Green Beans and Bacon
- Oven Roasted Red Potatoes
- Black Beans and Rice
More Easy Baked Dinner Recipes
How to Bake Chicken Thighs
Wash chicken thighs, wipe with a paper towel. Salt chicken.
Combine spices (onion powder, thyme, oregano, garlic powder, smoked paprika, white and cayenne pepper bouillon powder). Mix well. OR use any of our suggested homemade seasonings above instead.
Sprinkle both sides with a generous amount of the spice blend.
Place them on a cookie sheet in a single layer, you can let them sit in the fridge overnight. Do not cover them; let them air-dry them or proceed with baking.
When ready to bake, preheat oven to 475 Degrees F°. Bake chicken thighs in the preheated oven starting at 475 degrees F for the first 20 minutes then drop to 400 degrees F. Bake until the skin is crispy, thighs are no longer pink at the bone, and the juices run clear about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Watch How to Make It
[adthrive-in-post-video-player video-id=”isJD3vaL” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”Baked Crispy Chicken Thighs” description=”Baked Crispy Chicken Thighs – Loaded with flavor and super easy to make – only 10 mins prep. You won’t believe they are baked! Dinner couldn’t be any easier.”]
This post was first published in February 2014 and has been updated with new photos, a video, and some cooking tips and notes.
Baked Crispy Chicken Thighs
Ingredients
- 2 ½ - 3 pound (1135g-1362g) chicken thighs (about 5-6)
- 1 ½ - 2 teaspoons (7.5g-10g) salt (to salt chicken)
- 2 teaspoon (4g) onion powder
- ½ teaspoon (0.5g) dried thyme or oregano
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (2g) smoked paprika
- ½ teaspoon (1g) white pepper
- ½ teaspoon (1g) cayenne pepper
- ½ teaspoon (1g) bouillon powder (you may replace with salt)
Instructions
- Wash chicken thighs, wipe with a paper towel. Salt chicken . Combine spices(onion powder, thyme, oregano, garlic powder, smoked paprika, white and cayenne pepper bouillon powder , mix well.
- Sprinkle both sides with generous amount of the spice blend place them on a cookie sheet in a single layer, you can let them sit in the fridge overnight. Do not cover them; let the air-dry them or proceed with baking.
- When ready to bake, preheat oven to 475 Degrees F°.
- Bake chicken thighs in the preheated oven starting at 475 degrees F for the first 20 minutes then drop to 400 degrees F. Bake until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Tips & Notes:
- Other flavors you can try. Aside from the spice blend above, you may replace it with my other homemade seasonings: Italian seasoning, Poultry seasoning, Jerk seasoning and Taco seasoning.
- Can you make this with boneless chicken thighs? Yes you can. Only the time changes – cook for about 20 minutes or more instead or until internal temperature reaches 165 degrees F.
- What to do if the seasoning burns when baking? Try covering the chicken in foil, as you do a turkey or a pie crust, once it gets as brown as you want and continue baking!
- Can these same instructions be used for other chicken parts on the bone as well? The cooking times would be the same. I usually start taking out the other parts about 5-7 minutes before the chicken thighs, depending on their size. Watch out for the breast it dries out quickly.
- Can I use this on whole chicken? One of our readers has trued using the same instructions for a whole spatchcock chicken (cut open along the spine and laid flat). Cook it at 20 mins at 450 F and 40 mins at 400 F.
- Swap chicken bouillon with salt if you don't have any.
- You may use regular baking pan without the wire rack and still get crispy skin, but not as much as the version in the photos.
- Make-Ahead Instructions. If it is the same day, I would undercook the chicken and finish the remaining 10 minutes before serving – using the same temperature (400 degrees F works as well), if chicken is browning too fast.
- Can I grill the chicken? You may grill the chicken thighs and get the same flavors (plus that smokey taste), but it wouldn't be as crispy as the oven version.
- You can cook them immediately after seasoning with skin side up. You may flip them if they are browning too fast.
- If you don't like spicy, omit cayenne pepper.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Goldie says
how about breasts as we don’t care for thighs or drumsticks?
ImmaculateBites says
Breasts are fine too! However, you have to adjust cooking times because they tend to try out pretty fast.
Jeanette Anderson says
I’ve been oven frying my chicken for years , much healthier and so good
ImmaculateBites says
Totally Agree!
Manuel Sorto says
Hey some people believe Africa do not have good stuff, I just cook these recipes And guess what everybody loves it!!!!!!!!!!!!!!!! Amazing!!!!!!!!!!!!
Kim T. says
I used boneless/skinless chicken thighs; followed the recipe exactly and these were spectacular!!!! So crispy and the spices were definitely on point. I served this with creamy broccoli & rice casserole. Thanks so much for the recipe!!
ImmaculateBites says
Kim, thanks for the feedback! Always greatly appreciated.
Laura Babbitt says
I was wondering what to serve with–that sounds like a fantastic choice! Thank you for sharing, Kim. <3
ImmaculateBites says
It works well with other sides I have served with it mashed potatoes, scalloped potatoes , broccoli , fries and rice . Just depends the occasion and who you are serving it too. My son loves broccoli and fries .
John says
How long did you cook the boneless/skinless thighs for and at what temperature?
Mitch says
Used this recipe and came out amazing! Very easy to make, and the flavor is a winner, definitely recommend this one!
ImmaculateBites says
Thanks Mitch!
Jennifer says
Looks amazing! I’m preparing it right now!!! Just want to make sure… DO NOT cover the chicken in the refrigerator, correct? Thanks so much for sharing! I’ll let you know tomorrow how they turn out! 🙂
ImmaculateBites says
Jennifer, in all honesty , I have made these several times covered and un-covered and they still turn out good! Let me know how it works for you.
ImmaculateBites says
Aww, thanks Monaliza, I am so humbled to hear how much you love my recipes and that it is a hit with your son! I can’t thank you enough for telling me that. Comments like this is my motivation to keep working hard. Thanks for being a subscriber.
Monaliza says
Immaculate! I have never left a comment before but it would be so remiss of me if I didn’t mention how wonderful your recipes are. I just made this chicken using wings for my son and he was ecstatic. I made the steak and peppers sandwich yesterday and of course he was besides himself with joy. I took all the credit….It’s all yours. Thanks for selflessly sharing your God-given talent. It is a blessing. I look forward to many more delish recipes.
Melody says
I just made these with drumsticks, they were delicious! I will be coming back to your blog!
ImmaculateBites says
Thanks Melody, that is music to my ears.
Kelsey says
Yummy as always. My husband’s new favourite chicken. Thanks a lot for making hubby happy.
ImmaculateBites says
No, thank you for taking the time to make it and more importantly for putting some LOVE in to it. I think that’s what makes hubby happy. Thanks again!
Yvette says
Can this be done with chicken legs? Can’t get hubby to eat a chicken thigh.
ImmaculateBites says
Yvette , you sure can make it with chicken legs or chicken wings. Let me know how you like it!
Memoria says
Oh, I must make this with skinless chicken breasts. This dish looks amazing! Thanks for sharing the recipe.
ImmaculateBites says
Memoria, thanks for taking the time to comment . Let me know how it works out with the skinless breast!
Joel A. says
I love all these spices. Really looks delicious.
ImmaculateBites says
These are my favorite spices- Joel. Thanks for taking the time to comment.
Tessa says
Yum! These looks great, thanks for sharing : )
ImmaculateBites says
Thanks Tessa.
Cindy says
Just made these and my picky kids loved it.Thanks
ImmaculateBites says
Cindy so happy you and your family enjoyed this . Thanks for taking the time to comment.
fernando says
Can you use the chicken spice on potatoes
ImmaculateBites says
you sure can.
Joyce says
Hi,can i add extra oil?
ImmaculateBites says
You sure can! But it’s not needed . You can brush the chicken with oil , if you like.
Denise Jeffords says
Delicious & easy
ImmaculateBites says
Thanks!!
lashay says
Cooking now… and am extremely excited. … house smelling sooooo good
ImmaculateBites says
Thanks for giving it a try! Do let me know how it works out for you.
Shell says
I am also …can’t wait !!!
Linda L. says
Made these just as written last night. Excellent taste and texture; crispy outside and tender and moist on the inside, love them! A keeper for sure. Thanks!
ImmaculateBites says
Am pleased to hear ! Thank you so much for the feedback!
Yvonne says
Is there a spicy taste to the chicken from this recipe?
ImmaculateBites says
It might be a bid spicy – omit cayenne pepper and it will be just fine .
Joan says
This was absolutely delicious! Whole family loved! Spice mixture perfect, skin super crispy! Placed chicken on a rack over broiler pan filled with potatoes, onions and carrot which roasted in the drippings and transferred spices… SO GOOD! Thank you for sharing and I will definitely be trying more of your recipes
ImmaculateBites says
Yay!Thank you so much !