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:
Melissa A. says
Hello Imma!
I’m 44 and just getting brave enough to cook chicken on the bone. This is my go to recipe and instructional for baked chicken now. I don’t have all the ingredients, but I’ve substituted some things and it’s turned out great! Me and my family thank you so much for putting this on the web!
I do have a question. Can these same instructions be used for other chicken parts on the bone as well? Like, if I bought a couple whole cut up chickens and wanted to bake them. Would the times still be the same?
Thanks again!
ImmaculateBites says
Hi Melissa,
Sorry for the late response. The cooking times would be the same – I usually start taking out the other parts about 5-7 minutes before the thighs, depending on their size. Watch out for the breast it dries out quickly.
Bobby says
I trying tonight, I let you ladies know. My name is chef Bob, lol. Do not mind cooking at all for myself the wife and 2- dogs. The dogs eat what we eat so all is Honda healthy or the dogs don’t eat anything but grain free dog food
Taylor says
Can you make this with boneless chicken thighs? If so does the temp and time change?
ImmaculateBites says
Yes you can. Only the time changes – cook for about 20 minutes or more or until internal temperature reaches 165 degrees F
Natasha says
Hi. For skinless,boneless thighs , is the 20 mins for the first time baking at 475? And then drop down too 400? Or 20 mins TOTAL cooking time??
ImmaculateBites says
You can bake at 425 degrees for about 30- 35 minutes or until chicken is fully cooked.
Starr says
Another dinner saved w/ your most delicious recipes! I usually don’t care for chicken thighs, but these came out so crispy I loved them.
imma africanbites says
This is one of my go-to recipes. Glad you love them, Starr!
Jennifer says
I make this at least once a month. It’s definitely one of my family’s favorites!
imma africanbites says
Awww. You just made this lady here a little happier today, Jennifer. 🙂 This is a regular on our menu, too.
Janie Trumbull says
Making it now – sounds delicious. After turning down the heat to 400 is that 30 minutes more or 30 minutes total. Thnka
ImmaculateBites says
It’s 50 minutes in total. So 30 minutes more
Melissa says
This way of cooking chicken thighs has literally changed our lives!!! It can so easily be done after work and accommodated many different seasonings, etc. I have shared it with all of our friends and family—thank you!!!
imma africanbites says
Thank you so much for sharing it Melissa and for taking the time to let me know. Glad you love it as much as I do. 🙂
Rachel says
I used to hate chicken thighs, but after trying this recipe the other night, all I can think about it eating them again!!! These are AMAZING.
imma africanbites says
Glad you love them Rachel. And welcome to the club! 😉
Alisa F. says
What kind of bouillon powder is used? I didn’t see any mention of what type or brand. Is it chicken bouillon or beef bouillon? Thank!
imma africanbites says
Preferrably, chicken bouillon and any brand will do.
Sonda says
Very tasty! This is my second time making it, i did a double batch this time since the first time it went so fast! Thks for sharing such a flavorful recipe.
ImmaculateBites says
My pleasure . Thanks for taking time out to provide feedback.
Tammy says
Awesome These turned out great the crisp skin was amazing. Btw thanksfor putting to wash. chicken. Lots of people dont feel that necessary these dayso
ImmaculateBites says
Great! Thanks for taking time out to share this with us .
Lynne says
Holy Smoked Paprika!! Made this for dinner….We Loved it. Thanks for sharing. 🙂
imma africanbites says
Wohooo! Thanks for letting me know, Lynne!
C says
hello, imma! this recipe not only got me over my fear of touching raw chicken (had a bad experience with marinades), but it’s now one of my favorite things to cook as well as my favorite at-home chicken preparation—i love the spice blend and the crunchy skin, the high temp/low temp technique really bears fruit. thank you for sharing it!
imma africanbites says
Glad you’ve overcome your fear, C. And I’m beyond happy that you love the flavors in this chicken. Thank you for dropping by. Happy weekend!
Melanie says
Wow! These are fantastic. I made the recipe exactly as directed. Did I say wow?
imma africanbites says
Wooot! Wooot! Glad you like it, Melanie. I’m doing a happy dance now. =)
Jacob says
I Brined chicken for 2 days … put a bit of lemon juice and cilantro on top and “ WATCH OUT”!!! Mmmmmm good… good spice blend Imma
imma africanbites says
Thank you, Jacob!
Roy says
I used almost your exact same instructions for a whole spatchcock chicken (cut open along the spine and laid flat) and it turned out fantastic. I did 20 mins at 450 and 40 mins at 400. So juicy and crispy! Thanks!
imma africanbites says
Yaay! Glad it turned out well for you, Roy! Thanks for stopping by.
Jerrii says
Tried this recipe today, it came out great!!! The crunch Ness of the skin was amazing!!!
imma africanbites says
Yaay! Glad it turned out great for you, Jerrii!
Lisa Stauffer says
This is exactly what I have been craving for. I love chicken thighs and the spices were perfect. The initial high bake heat and then lesser heat is essential. No extra oil, patted dry and seasoned creates this amazing crispy, tasty skin and flavourful meat! This what I have been searching for since changing my eating habits. Clean and flavourful. Thank you so much! This is now my ‘go to’ recipe!