Crispy Oven Baked Chicken Thighs

Oven Baked Chicken Thighs from 101 Cooking For Two An ultra simple recipe for crispy moist chicken thighs. Just a quick rinse, some spices and bake in a high oven. Welcome to thigh heaven.

My oven baked chicken drumstick recipe is usually the top recipe on this site. Great crispy drummies but I keep getting asked about thigh. The people want thighs. They demand thighs. So thighs they will have… by popular demand I present my recipe for oven baking chicken thighs.

Rating

RS-4I’m at a 4 because I’m not usually a thigh person due to fat but a lot of the fat drained during cooking on the rack.

Notes: I was a bit surprise that the thighs took a few minutes less than drumsticks. BUT COOK TO THE TEMPERATURE not by time along. And yes I know the recommendation not to wash chicken. Skip if you wish or wash and be careful but I think the skin is crispier if you do.

Oven Baked Chicken Thighs from 101 Cooking For TwoPreheat oven to 425 convention. Rinse and pat dry the chicken thighs.

OBCT- trimmingTrim any loose skin with no meat off the thighs.

IMG_5194b

Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM.

IMG_5196bPlace thighs skin down and sprinkle with the spices of your choice. I went with 7:2:1 or 7:2:2. ( If you don’t have that then about a tablespoon of course salt, 1 tsp pepper and 1/2 to 1 tsp of granulated garlic.) A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.

IMG_5204bBake until internal temp of 180 to 185. About 30 minutes. Rest for 5 minutes or more prior to serving.

Crispy Oven Baked Chicken Thighs
 
Prep time
Cook time
Total time
 
An ultra simple recipe for crispy moist chicken thighs. Just a quick rinse, some spices and bake in a high oven. Welcome to thigh heaven.
Author:
Recipe type: Chicken
Cuisine: American
Serves: as many as you want
Ingredients
  • Chicken thighs
  • 7:2:1 or 7:2:2 Seasoning or seasoning of salt
Instructions
  1. Preheat oven to 425 convention. Rinse and pat dry the chicken thighs.
  2. Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM.
  3. Place thighs skin down and sprinkle with the spices of your choice. I went with 7:2:1 or 7:2:2. ( If you don't have that then about a tablespoon of course salt, 1 tsp pepper and ½ to 1 tsp of granulated garlic.) A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
  4. Bake until internal temp of 180 to 185. About 30 minutes. Rest for 5 minutes or more prior to serving.

Updated
June 15 2014

Comments

  1. Lara says

    Sorry for the ignorance…but, can you tell me what your ratios in the recipe stand for? the 7:2:1? Thanks they look delicious!

  2. Sarah says

    Love the flavor added some paprika for extra smoky flavor. Only comment is the bottom of my chicken was kind of gloopy and soft, suggestions? I am using the baking rake, but do I need to flip it close to the end of cooking time?

    • says

      I have not been flipping but that soft bottom is the juices and fat draining. I feel the skin is extremely crisp so flipping the last ten minutes or so would help the soft bottom and I feel the skin would still be good. Let us know of that helps.
      DrDan

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