Crispy Oven Baked Chicken Thighs

Crispy Oven Bake Chicken Thighs from 101 Cooking For Two An ultra simple recipe for crispy moist chicken thighs. Just a quick pat dry, 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

rating system-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.

ingredients for recipePreheat oven to 425 convention. Pat dry the chicken thighs.

trim loose skinTrim any loose skin with no meat off the thighs.

Prep baking pan with rack

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

give them a good sprinkle of spicesPlace thighs skin down and sprinkle lightly 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. This more than you need. Keep for next time.) A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.

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

4.6 from 9 reviews
Crispy Oven Baked Chicken Thighs
 
Prep time
Cook time
Total time
 
An ultra simple recipe for crispy moist chicken thighs. Just a quick pat dry, 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. 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 lightly 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.This is more than you need. Keep for next time.) 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.

Last Updated
March 22 2015

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

  3. Maria says

    i realized that i accidentally peeled off the skin.. i wrote down the recipe.. but then after i peeled the skin, i seen the pictures…will it stillbe good????

    • says

      I have not done them without skin. I guess I would coat with some olive oil and cook at a slightly lower temp (400 not 425) to try to keep them from drying.
      Hope that helps.
      DrDan

    • says

      I would be concerned about how the mix would react to the temperature. I count 15 ingredients most of which would be ok but not all that I know about.

    • says

      Yep convection. To convert to standard oven you can add 25 degrees or a little time (maybe about 5 minutes or so). When cooking at over 400 degrees I personally would add a little time. Remember you are cooking to a final temperature not a set time.

      Hope that helps
      DrDan

  4. karen says

    Loved this chicken recipe. I needed a basic, quick chicken thigh recipe. I put poupon mustard on the chicken&salt.So I guess the recipe was an inspiration from which to innovate!

  5. zena says

    you say “skin side down” yet it looks like it is skin side up. which is it?? it has to be skin side up if you don’t flip them… ?

  6. leslie trumble says

    just as described! crispy skin and tasty. My husband de-skinned (ate) and we dipped in buffalo sauce. wonderful

  7. Lolo says

    I have very very picky eaters at home AND I really don’t cook well at all. This recipe was a winner! The chicken turned out just as described with crispy skin and very juicy meat. I sprinkled a bit too much salt mixture on them so will tone that down next time and I did have to bake for 45 min to get to the desired meat temperature in our oven. Even with the extra salt, everyone but my toddler ate till they were full. Thank you for posting.

    • says

      I don’t like running a oven at 450. So I would do 425 and it will take a few minutes longer. Remember you are cooking to a final temperature NOT by time.
      DrDan

  8. pam says

    FIVE STARS!
    Thank you for this recipe and for the spice mix formula (it can be used to spice up so many things besides the chicken!) – I had wanted to know a good way to cook thighs and this is it. There are some thighs marinating in the spice mix with a generous few tablespoons of ras al hanout added.

    The only issue – and this might be my cheap apartment oven – is that waiting those last minutes as the meat thermometer struggles to reach 180 degrees has resulted in a dryness. Why are these thighs not cooked to 165 degrees as are other chicken thighs?

    thank you

    • says

      Hi Pam,

      The 165 is the safety point for cooking chicken and all chicken should be cooked to that as a minimum. I’m using 180 plus since thighs (and drumsticks) have more connective tissue then say a breast. You can stop at 165 but to me it is moist but still not quit done. For leaner chicken like a breast, you want to stop right at 165 and a lot of chefs like 160 (Not me).

      On to your oven. You many be right and if you have to cook longer, it is more likely to dry. I would get a cheap oven thermometer and check it. It will effect all your cooking so you what to know the right settings for your oven.

      Thanks for the note.

      DrDan

  9. says

    I, too, got the kitchen full of smoke about 15 minutes into it. Is there anything I can do to prevent all the splattering that leads to the smoke? The chicken itself was good, but I don’t want to make my neighbors thing the apartment is burning down.

    • says

      I haven’t had the problem BUT it is probably related to multiple factors. First if there is trimmable fat, trim it. Use a pan with some side on it to keep any splatter contained. If your oven has convection roast and convection bake, use the bake mode. And lastly turn down the oven by 25-50 degrees. This will increase the cooking time some and may prone to drying out some. Remember to cook to an end point an not by time. Of course the oven should be clean so the smoke isn’t coming from a previous splatter.

      Hope that helps
      DrDan


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