These crispy baked chicken thighs have a truly crispy skin and tender, juicy meat. This one-pan meal recipe consisting of flavourful chicken thighs and potatoes is quick and easy to prepare.
If you’re looking for a delicious dinner, you’ve got to try these crispy baked chicken thighs! they boast a wonderfully crispy skin that perfectly complements the tender, juicy meat inside. Plus, this one-pan chicken thighs and potatoes is quick and easy to whip up. They go well with my Air fryer Brussels Sprouts and Carrots and Macaroni Salad.
If you’re looking for another quick easy crispy chicken thigh recipe, try this Air Fryer Fried Chicken. Perfect for lunch or dinner!
How to Make Crispy Baked Chicken Thighs
For the chicken dry rub. Combine all ingredients in a small bowl and whisk or stir until well blended.
Chicken dry rub ingredients
1 tsp fine salt or to taste
1 1/4 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 mustard powder (optional)
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp black pepper
1/4 tsp chilli powder or cayenne pepper
Prepare the chicken thighs and season them. Drizzle the baking pan with olive oil. Pat and dry the chicken thighs with a paper towel. Arrange them in the greased baking pan. Spray or brush the chicken thighs with vinegar. Then generously season the chicken thighs with the dry rub, ensuring that the seasoning is evenly distributed both on the surface and beneath the skin. If short of time, you can bake after you season the chicken thighs. For the best flavour make it ahead and marinate them overnight.
To make crispy skin on the chicken thighs. Carefully lift the skin away from the chicken meat and insert two toothpicks between the skin and the meat. Using the toothpicks, the chicken skin should be tent-like to minimize steaming and promote a crispy texture during baking.
Prepare the potatoes. Wash and dry the potatoes or pat them dry with a paper towel. Drizzle them with olive oil and season with salt and pepper (you may add cayenne pepper to taste if desired). Subsequently, place the potatoes in the baking pan alongside the chicken thighs. Don’t overcrowd them. Ensure at least a half inch between, so the chicken and potatoes will crisp up.
Bake the chicken thighs and potatoes in a preheated oven at 400°F for approximately 30 to 40 minutes, depending on the size of the chicken thighs. Midway through the baking process, loosely cover the dish with aluminum foil to prevent the chicken skin from becoming overly dark or burnt.
Remove the aluminum foil five minutes before completing the cooking process to enhance the crispiness of the chicken skin.
Remove from the oven and let them rest for 5 to 10 minutes in the pan. Remove the toothpicks from the chicken thighs and serve. Garnish with freshly chopped parsley if desired.
Frequently Asked Questions
How you can make crispy skin on baked chicken thighs? Pull up the skin away from the chicken meat. Insert the 2 toothpicks between the chicken skin and meat. This technique will prevent the skin from steaming to make crispy skin on baked chicken thighs.
How long do I cook chicken thighs in the oven and at what temperature? Bake at 400°F for 35 to 45 minutes depending on your oven and the size of the chicken thighs.
How do you know when chicken thighs are cooked? To determine if the chicken thighs are properly cooked, ensure the internal temperature reaches between 170°F and 175°F for up to 185°F.
Crispy Baked Chicken Thighs
Watch How to Make It
Equipment
- baking pan
Ingredients
- 500 g 6 pcs chicken thighs skin-on bone-in
- 340 g baby potatoes or 2 large potatoes, quartered
- 3 tbsp olive oil divided
- 1 tbsp vinegar
Chicken dry rub ingredients
- 1 tsp salt Or to taste
- 1¼ tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ tsp mustard powder optional
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ¼ tsp black pepper
- ¼ tsp chilli powder or cayenne pepper
Instructions
- For the chicken dry rub. Combine all ingredients in a small bowl and whisk or stir until well blended.
- Prepare the chicken thighs and season them. Drizzle the baking pan with olive oil. Pat and dry the chicken thighs with a paper towel. Arrange them in the greased baking pan. Spray or brush the chicken thighs with vinegar. Then generously season the chicken thighs with the dry rub, ensuring that the seasoning is evenly distributed both on the surface and beneath the skin. If short of time, you can bake after you season the chicken thighs. For the best flavour make it ahead and marinate them overnight.
- To make crispy skin on the chicken thighs. Carefully lift the skin away from the chicken meat and insert two toothpicks between the skin and the meat. Using the toothpicks, the chicken skin should be tent-like to minimize steaming and promote a crispy texture during baking.
- Prepare the potatoes. Wash and dry the potatoes or pat dry with a paper towel. Drizzle them with olive oil and season with salt and pepper (you may add cayenne pepper to taste if desired). Subsequently, place the potatoes in the baking pan alongside the chicken thighs. Don’t overcrowd them. Ensure at least a half inch between, so the chicken and potatoes will crisp up.
- Bake the chicken thighs and potatoes in a preheated oven at 400°F for approximately 30 to 40 minutes, depending on the size of the chicken thighs. Midway through the baking process, loosely cover the dish with aluminum foil to prevent the chicken skin from becoming overly dark or burnt.
- Remove the aluminum foil five minutes before completing the cooking process to enhance the crispiness of the chicken skin.
- Remove from the oven and let it rest for 5 to 10 minutes in the pan. Remove the toothpicks from the chicken thighs and serve. Garnish with freshly chopped parsley if desired.
