Recipe

Crispy Baked Chicken Thighs

Crackly skin, juicy meat, and a garlic paprika rub that tastes like you tried way harder than you did. No frying, no drama, just real weeknight victory.

By Matt Campbell

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4.9

A real photograph of crispy baked chicken thighs with golden brown crackly skin on a dark sheet pan, with lemon wedges and scattered herbs

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If you have ever wanted chicken thighs that do that satisfying crackly-skin snap when you cut in, but you also wanted to stay in your pajamas and not deep fry anything, welcome. These crispy baked chicken thighs are my go-to when I need dinner to feel impressive with the least amount of emotional labor.

The method is simple: dry the skin well, season like you mean it, and give the thighs enough heat and airflow to crisp up without drying out. The result is juicy dark meat with golden skin that tastes like you found a secret rotisserie setting in your oven.

A real photograph of raw chicken thighs on a cutting board being patted dry with paper towels, with small bowls of salt, paprika, and garlic powder nearby

Why It Works

Dry skin equals crisp skin. Patting the thighs dry (and giving them a little time uncovered) removes surface moisture so the skin can actually brown.
A little baking powder is the cheat code. It raises the pH of the skin and helps it crisp, similar to wing magic. Use aluminum-free baking powder if you can.
High heat plus elevation. Baking on a rack lets hot air circulate so the underside is not steaming in its own juices.
Seasoning that sticks. A tiny bit of oil helps spices bloom and cling, while salt does the heavy lifting for flavor and browning.

Storage Tips

Fridge

Cool chicken to room temp (no longer than 2 hours), then store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer bag or container for up to 3 months. Thaw overnight in the fridge for best texture.

Reheating for crispy skin

Oven: 400°F for 10 to 15 minutes on a rack, until hot and the skin re-crisps.
Air fryer: 375°F for 5 to 8 minutes, checking early.
Microwave: Works for speed, but the skin will go soft. I still do it sometimes, I just do not brag about it.

A real photograph of leftover baked chicken thighs in a glass meal prep container with roasted vegetables, ready to be stored in the refrigerator

Common Questions

Do I have to use a rack?

No, but it helps a lot. If you do not have one, bake on a parchment-lined sheet pan and flip the thighs skin-side down for 5 minutes midway through, then finish skin-side up. The skin will still crisp, just slightly less evenly.

Is baking powder necessary? Will it taste weird?

It is optional, but it gives you the crispiest skin. Use baking powder (not baking soda) and keep it to the amount listed. You will not taste it if measured correctly.

What internal temperature should chicken thighs be?

Minimum safe temp is 165°F, but thighs are happiest around 175°F to 190°F for peak tenderness. Aim for 175°F at least, then rest.

Can I use boneless, skinless thighs?

You can, but you will not get crispy skin because, well, there is no skin. Bake at 425°F for about 18 to 25 minutes, depending on thickness, and pull at 165°F.

Why is my skin not crispy?

Skin was not dry enough.
Oven temp was low or the pan was crowded.
Chicken was sitting in liquid (rack helps).
Too much oil or sauce added before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan
Wire rack that fits inside the sheet pan (recommended)
Instant-read thermometer
Small bowl for seasoning
Paper towels

I started making these crispy baked thighs during a stretch of weeknights when I was basically living on “something on a sheet pan” and pure optimism. I wanted the skin to be restaurant-crisp, not the sad, rubbery situation that happens when chicken steams itself into surrender. The first time the baking powder trick worked, I stood at the counter eating a thigh like a medieval king, no sides, no shame, just crunchy skin and victory.