Baked Chicken Thighs – Juicy and Crispy!

5 from 1 vote

Baked Chicken Thighs – Juicy and Crispy!

You have to try this incredibly easy and delicious Baked Chicken Thighs recipe! Every needs a great recipe for a weeknight meal and these chicken thighs will be your next go-to recipe at home.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Chris Joe

Equipment

Ingredients

4 bone in skin on chicken thighs
1 tablespoon neutral oil
kosher salt see note
¼ tsp freshly cracked black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
1/4 tsp dried rosemary
¼ tsp dried thyme
1 tablespoon honey
1 tablespoon baking powder

Instructions

Weigh the chicken thighs to get a total weight in grams, then multiply that number by .01 to get the weight of kosher salt you need.
Lay the chicken flat on a cutting board. Pull the skin back from the chicken thigh (without detaching completely) and season both sides evenly with the salt. Pull the skin back onto the chicken and sprinkle the baking powder onto the skin and rub it in until no longer visible. Let sit for 10-15 minutes while you prepare the spice mixture.
In a large bowl, combine neutral oil, honey, black pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, and honey. Mix until combined. Pat the chicken dry and add in the dry brined chicken and let sit while the oven preheats to 425°F.
Place the chicken on a parchment paper lined tray and place a wireless thermometer (if desired) in the smallest chicken thigh. Place in the center rack of the oven. Bake for 25-28 minutes until the internal temperature reaches 155°F.
Remove, cover with foil and rest until the internal temperature reaches 165°F. Serve with the rendered chicken juices and enjoy!

Video

Notes

Dry Brining - Dry brining with a specific 1% weight of salt will ensure the chicken thigh is juicy throughout, guaranteed. Because we’re using bone in chicken thighs, I lowered my salt % a little lower than my other chicken recipes to account for the bone. Start with 1% and adjust from there based on how seasoned you enjoy your chicken! Make sure to dry brine for at least 10 minutes to allow the chicken to fully absorb the salt. When chicken absorbs salt, not only does it flavor the meat but it also helps absorb extra liquid, which keeps the meat moist and juicy when cooked.

Customize the Seasoning - you can use any of your favorite herbs and seasonings for Baked Chicken Thighs! I included my recommendation but feel free to adjust! Here are some more ideas: add cayenne pepper for a spicy kick, add oregano, Italian seasoning, or herbs de provence, add brown sugar to add sweetness and slightly caramelize the chicken

Use a Thermometer - My #1 tip to avoid overcooking your Baked Chicken Thighs is to use an internal thermometer. Remove the chicken from the oven as soon as it hits 155°F internal. The carryover heat will continue to cook the chicken and the thermometer should read at least 165°F. According to the USDA, chicken should be cooked to a internal temperature of 165°F to be safe to be eaten.

Storage and Reheating - Store any leftover Baked Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the air fryer, microwave, or oven; oven: reheat for 20-25 minutes at 375°F in the center rack of the oven; air fryer: reheat for 5-6 minutes at 350°F until the chicken is warmed throughout; microwave: reheat for 3-4 minutes at 80% power or the reheat setting until warmed throughout

Nutrition