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
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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:
Marla says
I make this all the time for my family. It’s perfect
Imma says
Thank you for the feedback, Marla!
Holly Troyer says
I make this a couple times a month, at minimum . I lay the chicken on a bed of seasoned green beans or sliced zucchini for a one pan meal. I keep a jar of your Creole seasoning mixed up and ready to go.
Imma says
That’s great! Thank you so much for sharing:)
Rachel says
I pinned this recipe a few years ago and it quickly became a family favorite. My guy absolutely loves it, and I like it too because it doesn’t involve deep frying, has a delicious spice blend, is super healthy, and easy to make. I don’t change anything about the recipe and it always comes out perfectly crispy and so delicious. Usually serve with polenta or rice and a vegetable like broccoli or asparagus. 10/10
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Cari says
The time and temp on this is the most perfect perfection that’s ever been perfected. I’ve been using you recipe for a long time. 10 ⭐️
Imma says
That’s amazing to hear. Thank you so much for your love and continuous support:)
Becca says
This recipe is pretty phenomenal! I haven’t tried the other seasoning combos cause I love this one so much. My family loves this just as much as I do. Thanks!
Imma says
Sound great, Thank you for sharing your experience, stay tuned to have more combos and inspire your family with your cooking skills.
Charlie B. says
This method is the best I have seen..I did thighs and drumsticks were the best I have ever made. Easily as good as the best chicken in St.Louis. I only used olive oil, salt and pepper. Will try your spices later. Also, I want to try a brine and try a buttermilk soak. Thanks Imma. You did a great job.
Laura says
I actually just used my favorite simple mix of poultry seasoning, which is salt, fresh cracked pepper, garlic powder and dried rosemary. I made sure to dry the chicken and I sprayed a little Pam on them so the seasoning stuck better. I had about 9 big thighs so I baked at 475 for 30 minutes, 400 for 30 minutes and 350 for 30 minutes. Perfectly done. They are super crispy. Loved it!
Shay says
You didn’t follow the recipe at all. So what are you even commenting on? How is this helpful? It’s not.
Deborah says
These look so yummy! Know they will delicious! My question is after you dry them in the fridge, do you need to leave them out before putting them in the hot oven to cook? Thank you!
Immaculate Bites says
Hi Deborah! You can put them in the oven after drying in the fridge 🙂
MICHAEL says
its gonna be over cooked.
Immaculate Bites says
Hello Michael! Please make sure to follow the instructions and watch for the salt and resting of chicken before baking. Let me know when you’ve tried it. Thank you!
Debra Hooton says
This is my favorite chicken recipe year round! Perfect cold with a salad a for lunch the next day.
Imma says
Great to hear that, thank you so much for your feedback. Stay tunned for more amazing recipes:)
K W says
Yum! So Yum! I tested a few recipes and this method is hands down the best! Having a few challenges and any tips are welcome:
– using boneless chicken thighs baked on a rack with drip pan, smokes out my kitchen- any tips?
– reheating leftovers to get the same ‘crisp’ (it is rare to have leftovers… slightly chewy when I used a toaster oven on ‘toast’ mode)
ImmaculateBites says
Great! Thanks so much. I would suggest baking boneless chicken thighs without a rack to prevent the oven from smoking . I usually reheat in the oven.
Tucker Fiend says
Wonderful site Imma, The first thing that I noticed is your attention to metric quantities. Some people can be so insular and think that Americans are the only people on the planet. Well done it is appreciated in Australia.
ImmaculateBites says
Thanks .Glad you like it .
John A O'Hern says
Thighs turned out wonderful. Very tasty. Thanks so much.
ImmaculateBites says
My pleasure!
Nicole says
Perfect I used freezer sticky rice and recommend cooking down the milk and sugar a little bit more as it was a little bit runny with the freezer rice but the flavor was there 100%