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:
Chris P Bakon says
Used skinless boneless thighs. Very tasty! I can only imagine how much more delish it’d be w/skin on, but trying to cut down on calories. This one will become a regular.
ImmaculateBites says
YESS! Glad to hear it worked out well for you.
BMan says
I tried this recipe a couple of weeks ago with boneless thighs and they were deeelicious! I am trying them tonight with skin/bone thighs. Just can’t wait to taste that crispy chicken skin. Love your recipe! Thanks for sharing. I’ll definitely be making these for our Holiday dinner. Happy Holidays to you!
ImmaculateBites says
Awesome! Thank you so much for taking the time to let me know! Happy Holidays to you too!!!!
Lisa says
These are SO GOOD! Finally, a recipe that gets the skin crispy. I never could seem to do that. I’ve tried them with different cuts of chicken and different spice combinations and they’re always good. Thank you! I don’t bother washing the chicken as I read on a UK gov’t health site that it’s not necessary.
ImmaculateBites says
Awesome ! Thanks for taking the time to share this with us.
Happy Holidays!!!!
Emmanuel Ogumale says
Learning how to cook this…Can’t wait to try out. Just been reading through your recipe all day and I must say I am supper excited! it has fired up a passion to cook.
ImmaculateBites says
Awesome ! Do let me know how it works out for you. Thanks!
Marie Morrison says
loved it
Ashley says
Making these now! Will it still be crispy in a regular pan without the wire rack? Thanks!
ImmaculateBites says
It certainly will but not as much as this version.
Kandis says
This was amazing!! I had tried it tonight!! Let me say
Kandis says
It was just delicious! We are not fans of thighs at all including the kids! But this was all I had so I popped it in and was soooooo good!! Thank you for sharing on the internet!! From Arkansas!!
ImmaculateBites says
Hi Kandis! Thanks for taking the time to share this with us. Glad to hear it was a hit with the kids too!
Sussie says
Ok I’m confused.
You use 2 teaspoons of prepared Creole or Cajun seasoning and then you add more of the same ingredients? The only difference I see is you added White pepper and Chicken Bouillon along with the repeating ingredients from prepared seasoning.
ImmaculateBites says
I see where you might be confused .I used the creole seasoning to salt it . Then it’s fortified with more seasonings to add flavor without it being too salty. I have updated recipe to make it more clearer.Thanks for bringing this to my attention
Michelle Hallaway says
Thank you!!!!! You literally saved dinner for me. All I had in the freezer was thighs and I had no idea what to do with them. No one in my family myself included are fans of thighs, but we were needing something cheap. I’m so so glad I came across this recipe. It was incredible! Everyone in my family enjoyed this. Including picky picky kiddos. It’s bursting with flavor! Again, thank you!
ImmaculateBites says
My pleasure! Glad it really worked out well for you and the family Michelle. Thank you so much for letting me know.
Laura Babbitt says
I would like to make these ahead, but I know the skin will go soft. Any suggestions how I can reheat to restore the crisp? (I can undercook to keep the meat done right.) Thank you.
ImmaculateBites says
If it is the same day, I would undercook – and finish the remaining 10 minutes before serving – using the same temperature (400 degrees works as well) , if chicken is browning too fast
Perla says
I’ve made this before and its delicious i was wondering if i could grill it instead of baking. Would it taste the same?
ImmaculateBites says
It sure would ! Not as crispy as the oven version but equally delicious – especially with that smokey taste.
Alisha says
I found this recipe today. It was amazing. I loved the spice and I have never had crispier skin! This is my go to from now on. Thank you so much!!
ImmaculateBites says
My pleasure ! Thank you so much !!! Glad yo hear you really like it !
Tom says
Tried these and “wow” they tasted marvelous. THANKS FOR RECIPE
ImmaculateBites says
Thanks Tom! Glad to hear it worked out so well for you.
Lisa says
Amazing recipe, chicken skin was crispy and chicken was tender, spices were perfect, my family loved it!! Definitely a favorite addition to our family meals!! I added Yukon potatoes cut in wedges, baby carrots and thin sliced onions to the pan. I put the chicken thighs in the center of the baking pan and the potatoes and Veggies tossed in olive oil around the chicken. Outstanding!!
ImmaculateBites says
FANTASTIC! I am so trying this out! Thank you so much Lisa!
Patty Pickens says
I know you posted this recipe a few years ago, but I just discovered it earlier this year. Thank you SO MUCH for sharing such a delicious combination of spices. This is now a family favorite!! I love it because it is so very simple and quick to throw together. And we all enjoy the yummy spiciness of it. I’m making it again tonight!
ImmaculateBites says
NICE! This is also one of my favorites – always on the menu. Thanks for taking the time to share this with me Patty.