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:
Jennifer says
My husband has never been a fan of thighs. I made this a couple of weeks ago. He loved it and asked for it again tonight! Thank you for the great recipe!!
Nicki says
We loved this chicken reciepe easy to prepare and quick
Julia says
I followed your instructions and it turned out beautifully. Thanks for the recipe. Julia
ImmaculateBites says
Hi Julia, Glad to hear it worked out well.
Mary Eaton says
Amazing!! These came out perfectly. I made exactly per the recipe only salt instead of bullion powder since I didn’t have any (per the recommendation). I will make again for sure for my husband and son. The skin was crispy but the meat still moist. and the flavor!!!! yum!!!
Kim says
PERFECT PERFECT PERFECT! So delicious! Thank you for sharing!
Cherne says
Made this for tonight’s dinner. It was ready quickly and easy. My husband was thought we were going out for dinner. What a surprise. Hot meal and wine no tip needed. Will make again. Thank you
SW says
Hi there, what temperate and how long should I cook it for if I’m using chicken wings? Thank you 🙂
imma africanbites says
Hi. You can bake them in a preheated oven for 45-50 minutes at 425 F. Or you can check this one >>> https://www.africanbites.com/baked-crispy-chicken-wings/
Susan says
If I use convection should I lower the heat??
Chatelain says
This is the best chicken recipe I’ve ever tried. Found chicken thighs on sale for $.88/lb, so I’m making them for the fourth time in two weeks tonight. Only trouble I have is that the seasoning burns (turning black) every time. Any suggestion?
Lynn White says
Try covering in foil as you do a turkey or a pie crust once it gets as brown as you want and continue baking! 9
Ashley says
I made this last night and it was the best chicken I have ever made! Thank you so so much for sharing with us!
Hind Mohammed says
OMG!!! Thank you, just cooked this omg it was crispy and juicy with the perfect kick!
Amy Shelton says
I never thought of using bullion granules in a rub before, but the spice mix smelled wonderful. I don’t use thyme because I find it too dominating in flavor but I did use a touch of oregano. I didn’t have white pepper so I used regular pepper. My husband dislikes chicken so I’m always on the lookout for new and exciting recipes for chicken so I can experiment on him. They are in the oven now and I’m already drooling. Only suggestion is to use an oven proof cooling rack on top of the baking tray. I line my tray with foil and spray the rack with non flavored cooking spray. Much more even cooking and wonderfully crispy skin. Thank you for the inspiration. Oh, and I love this because it’s easy to put together which means less time laboring on my feet.
imma africanbites says
Thanks for sharing your thoughts, Amy! This is indeed a great dish for busy weeknights. Happy weekend!
Maura O'Connell says
A good change up I have found is to replace the onion powder with ginger, and up the cayenne to a teaspoon. Bright , but not too hot result.
This is a great recipe. Thank you.
imma africanbites says
Thank you for sharing those tips, Maura. I appreciate it.
Unice Horne says
I’m trying this for the first time I’m using a cast iron to cook the chicken , it smells delicious. I can’t wait to try it .
Allison says
I love these so much. As do my kids. My very favorite baked chicken recipe. Thank you.
Jon says
I’ve always wondered about the baking temperatures listed for chicken thighs.
Are you in a cold country, perhaps? I bake chicken thighs at 203°F for 39 mins, and they read 165°F in the center. I don’t know how you manage to bake at 450°F for 20 mins; if I did that, the center would read 200°F, and the chicken thighs would be completely dry and tacky.
For anyone who could never get tender chicken thighs with these temperatures that bloggers recommend, you can try a gentler heat like the one I use.
ImmaculateBites says
I have never tried baking chicken in such a low temperature. The recommended in the recipe works all the time, yields chicken with crispy skin . Thanks for your input .
Aly says
This recipes is THE BEST. I play around with the seasonings but the process of air drying and the baking temps I never vary. Ever.
I’d never had success with chicken thighs until I found this recipe- it works every time! I’m sorry for those who disagree cause they are missing out on some first rate deliciousness!!
Sush says
This recipe turns out the best crispy and tender chicken thighs, one of our favorites… so good we are serving it up for Thanksgiving today! Thanks For the recipe!
Sandie C says
I’m wondering if the 203F temp was really Celsius. 203C converts to 397 Fahrenheit, much closer to your recipe.
ImmaculateBites says
It’s about 204 degrees Celsius.
christine caisse says
In the video it just shows the 7 seasonings, onion powder,thyme,garlic powder,paprika,white pepper,cayenne and boullion. but in the recipe is states 1 1/2 tsp creole salt added as well as above mentioned seasonings.can you please clarify please..
thank you
christine
ImmaculateBites says
Sorry for the confusion . Recipe has been updated to make it clearer. Creole salt is not needed .Just use salt .