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:
Phong Vu says
I had my doubts prior to making this dish, but boy am I glad I made it! This is my favorite bake chicken dish now! That is saying a lot considering the fact that I’m from the creole country!
ImmaculateBites says
I would not it taking lightly – Thank you so much! So happy you took the time to let me know.
Sarah says
I just wanted to say THANKYOU! I LOVE this recipe! My thighs are in the oven crsiping up right now and they smell oh so good!!! I’ve made this recipe several times in the last year. It’s my favorite! My go to for delicious, juicy chicken with crispy skin. Thank you for sharing!
ImmaculateBites says
Awesome Sarah! This chicken thigh is great all the time. It’s my go to recipe too, when am super lazy. And need to get dinner on the table. Thanks for taking the time to let me know.
Patsy says
I don’t have creole or Cajun power. I do have chipotle chill pepper. Can I use it and if so how much
ImmaculateBites says
Use any seasoned salt or salt , in place of creole salt. Chipotle pepper is not an acceptable seasoning here. You can add it on for more heat- If you are a heat seeker. Otherwise leave it out.
Patty says
This recipe is fabulously delicious!!! And so simple to make! My family loved it! Am adding this to my list of frequent go-to recipes. Thank you so much, Imma!
ImmaculateBites says
My pleasure!!! Thank you so much Patty!!!!
Marie says
Hello Imma,
I prepared this last night with a fresh green salad and it was amazing!! I’m going to be enjoying these recipes for life.
I’m so thankful you’ve taken the time to share these!
God Bless You
ImmaculateBites says
Hi Marie! So happy to hear it’s working out well for you. Thank you for taking the time to let me know.
Have a Bless day!!!
Michelle says
I absolutely love this recipe. It’s a huge hit. I have made it 3 times this month! Thank you so much!!
ImmaculateBites says
Awesome!! Glad you enjoyed it.
Kristin says
Have this in the oven right now…smells amazing in here!
ImmaculateBites says
YES! You are going to love it !
Urban @ Urbanskitchen.com says
Saw this recipe when was just browsing around the other day. Tried it and really loved the Spicy Chicken. Really enjoyed this one. Ended up eating the whole batch. Yeah it was that good!
Louise says
I made this chicken tonight. It’s absolutely delicious. It would be even better if I let it sit in the fridge overnight. Thank you for sharing this.
ImmaculateBites says
Hi Louise! Glad you enjoyed it ! And thanks for taking the time to let me know.
Kimberly Lewis says
So…getting these ready! Do i need to set them on a rack on top of the cookie sheet…or can i just bake on the cookie sheet directly?
ImmaculateBites says
I have tried both ways but prefer them baked on a rack. It yields really crispy skin.
Nikiah says
Yas hunty!!!!! I had that marination going on with that chicken in the fridge. Utter goodness I tell ya. I will definitely be making these again. I made some roasted potatoes, green beans and carrots, and biscuits. YAS! YAS!! YAS!!! The skin was crispy too. I will be trying more of your receipes. I already pinned some.
Nikiah says
I was going to rate the receipt first and then try it, but decided hey, why not eat it first and then rate it. My belly is full of this yummy goodness as I type this.
Nikiah says
Receipe……lol
ImmaculateBites says
AWESOME!!! Glad you enjoy it as much I do whenever I make this recipe. You crack me up !!! Thanks for taking the time to let me know.
Gerda says
Hello Imma.
Am glad i found ypur blog. I have not cooked for many years, because i lived with my daughter and her family. But i ventured out and find myself cooking again. Now, that i found your blog, cooking will be much easier. Am 69 years and i feel hopeful to begin again with a new Lifestyle and a new cooking life( smile)
Thank you very much.
ImmaculateBites says
My Pleasure Gerda! Thank you so much for taking the time to let me know . Can’t wait to see which other recipes you try out . You are too kind.
Happy Holidays!!!
Joe says
Hi Imma,
I saw your Chix thigh recipe and I was hoping this would have your Cajun/ Creole spice mix and it has an approximation added to commercial spice. Do you have a stand alone spice mix? I make Emeril’s all the time as well as use Tony C’s and Slap yo Momma. I prefer making my own so your recipe would be appreciated. By the way I have 2 Trini Moruga Scorpion Pepper plants I use both fresh and dried so you won’t burn me up, I like it HOT!
Joe
ImmaculateBites says
Hi Joe ! I usually start with this spice mix and adjust seasonings as I go. Sometimes more or less of an ingredient depending on recipe . I use dried basil and any other herbs too! And love adding dried scotch bonnet to the mix.
David says
The dry rub was just what I was looking for. Jerk chicken has never been this easy! The family was impressed with the flavor and moistness of the chicken. Thanks for the recipe and excellent blog.
ImmaculateBites says
Thank you so much!!!Glad it worked out well for you.
Amanda says
So I came home today after a long day of work and juggling online school and the end of the semester and had limited time but this recipe was so easy! I had the chicken in the fridge and had the hubby cut the fat off and wash and dry the chicken and I just came home and added the spices and it was ready for the oven!! I must say I am extremely happy with the results! Perfect crispy but juicy chicken thighs!! I definitely will be adding this recipe to my recipe book. The hubby loved it! Thank you! Will definitely be making more of your recipes! Also, I wanted to know if you could do a post on roasting a whole chicken.
– Amanda