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

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!

Notes

Tips: 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. Everyone enjoys different salt levels, so I recommend starting with 1% and adjusting from there based on how seasoned you enjoy your chicken!

A hot and fast cook temperature in the oven will ensure a juicy chicken thighs that won’t dry out.

A fool proof way to ensure chicken never dries out is by using a wireless thermometer or probe thermometer. I stick mine in the smallest chicken thigh, so I know when to take it out. Worst case I can cook the larger ones a little bit longer but you can’t undo overcooked chicken thigh!

I recommend using bone-in chicken thighs for a couple of reasons. They are more forgiving to cook and will help retain moisture, preventing the chicken from drying out. They also allow for a slightly longer cooking time to allow the skin to crisp up.

Nutrition