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:
Barbara says
I tried the creole chicken thighs this evening. I absolutely loved the flavor. My only problem was I think I used a tab to much of the spice mixture on the chicken. I need a fire hose to to cool down my mouth. I will try this again but not get so heavy handed. The chicken was moist, great flavor, very easy to prepare and was ready in 50 minutes as you said. Thanks for posting this recipe.
ImmaculateBites says
Oh My! Go easy on the cayenne pepper or eliminate completely. Glad to hear you are going to give it a another try. Thanks for taking the time to share your thoughts with us.
Ashley says
I am so glad I found your recipe. I made this last night for dinner and it was delicious! The prep and actual cooking were so easy. I could not believe how crispy the skin got, while keeping the inside meat moist and juicy. My husband could not stop singing my praises! Thank you for sharing, I will definitely be making this again!
ImmaculateBites says
Awesome!!! Glad to hear it worked out so well for you.
Rachel says
Hello!
I am always looking for new chicken recipes and want to give this a try. What kind of creole/Cajun seasoning do you recommend? Are you referring to something like Tony Sacharies (not sure how to spell that!)?
Thanks! Can’t wait to try!
ImmaculateBites says
Hi Rachel
Yes, Tony Chachere’s creole seasoning . Any brand will do just fine.
Cheyenne says
Im confused on cooking time- is it a total of 30min or total of 50min? I get the first 20 minutes is on a higher temp, but didn’t understand if it was to cook for an additional 30 min … Thanks
ImmaculateBites says
It’s a total of 50 mins.
Lisa says
Made these for dinner tonight and I will definitely be making them again!!! Easy to make and delicious to eat! Thanks for sharing!!
ImmaculateBites says
Thanks for the Feedback Lisa! Glad you enjoyed it.
Bethany says
I just finished eating this recipe. I made it just as you described and it was so so good!
All of your recipes have been winners for me! Thank you!
Tina says
Does this have to be refrigerated? Can you cook immediately after seasoning?
ImmaculateBites says
You can cook immediately after seasoning.
Mindy says
I made these for dinner tonight and my husband and kids loved them! So juicy and packed with flavor! Will be making them again. Thanks for sharing the recipe!
ImmaculateBites says
Yay!! Glad you like it . Thanks for taking the time to share your thoughts Mindy.
Tiffany says
Do I need cook them skin down??
ImmaculateBites says
No, you cook them skin up. You might turn once if you prefer.
Traci says
Do you flip these or cook on one side?
ImmaculateBites says
I sometimes do. If they are browning too fast. If not I let it cook on one side.
Seabrina says
The chicken was delicious, my family loves it, but i was wondering what kind of pan do you cook it on?
ImmaculateBites says
Thanks! I Line a baking pan with foil; top with a wire rack and bake until fully cooked and crispy
Robyn says
My obsession is chicken thighs with crispy skin. I usually brown them in a skillet, skin side down and then pop them into a 375 – 400 oven for a good 20 minutes. Leaves a lot less mess in the oven!
ImmaculateBites says
Thanks for sharing Robyn, will definitely give that a go
waltunkel says
Do the bottom seven ingredients get added to the Cajun or Creole powder? I ask because those seven ingredients approximately comprise the Cajun seasoning. I didn’t want to get too confused and add both the Cajun/Creole spice and the bottom seven. Please clarify. Thanks.
ImmaculateBites says
Yes, they do get added to the 7 bottom spices. The 7 bottom spices add flavor without the added salt. Do let me know how it works out.Thanks
Diane B says
These were sooo good but the only problem was that my oven was a terrible
mess from these cooking in it, the spices splattered all over the inside of the
oven and literally coated everything. not fun to clean up I will say.
altho we loved this recipe i dont think I will be making it anytime soon because of the mess it makes.
ImmaculateBites says
Sorry to hear about your mishap. I usually do a quick clean with an oven cleaner and it does the job in less than no time.
Vicki says
Absolutely delicious! Best chicken thigh recipe ever! I sprinkled the spices on and put the chicken in the refrigerator for about 90 minutes and baked as directed. Skin was crisp and chicken had delicious flavor. Thanks for sharing!
ImmaculateBites says
Than you so much Vicki! It is always great to hear feedback!
Ber says
Ditto! I discovered Imma’s recipe last summer and have lost count of how many times I’ve made it. Perfect method for cooking thighs. Thanks for helping me feel like a master chef!
ImmaculateBites says
Aww, thank you so much Ber.