Crispy Oven Baked Chicken Thighs

An easy recipe for crispy baked chicken thighs with simple step by step photo instructions. Get great tender and juicy thighs every time.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 245kcal
Author: Dan Mikesell AKA DrDan


  • 2 chicken thighs do as many as you want
  • 7:2:1 or 7:2:2 Seasoning or seasoning of salt or kosher salt and pepper to taste


  • Preheat oven to 425 convection. Pat dry the chicken thighs.
  • Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM.
  • 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 just a little salt and pepper to taste) A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
  • With skin side up, bake until internal temp of 180 to 185. About 30 minutes of cooking time. Rest for 5 minutes or more before serving.


Pro Tips

  1. DO NOT SKIP THE PAT DRY or you will not have crispy skin.
  2. Trim off any trimmable fat.
  3. Get the thighs up on a rack to let the rendered fat drain. It also gets them out of the drained fat.
  4. Cook at high temp and use a thermometer to be sure you get to 185. Do not guess. Thighs are safe to eat at 165 degrees but tender at 185.
  5. Spice as you want. I often add a touch of Cayenne.
  6. Scale to any amount you need.
  7. Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ thighs.
Smoking ovens have been an issue for some due to high temp cooking. I haven’t had a problem, BUT it is probably related to multiple factors.
  1. If there is trimmable fat, trim it.
  2. Use a pan with some side on it to keep any splatter contained.
  3. If your oven has convection roast and convection bake, use the bake mode.
  4. You could 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 endpoint, not by time.
  5. Of course, the oven should be clean, so the smoke isn’t coming from a previous splatter.
  6. Some water in the pan under the rack will prevent the smoking issue. It will cool the fat when it drips.
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Calories: 245kcal | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 92mg | Sodium: 686mg | Potassium: 220mg | Vitamin A: 150IU | Calcium: 10mg | Iron: 1.3mg