If you’ve ever made chicken thighs in the oven and ended up with rubbery skin, this method fixes that. I use a simple trick to dry out the skin so it roasts up crispy while the inside stays juicy. It’s an easy, repeatable way to get really good chicken without needing anything complicated.
When I am in a time crunch, I will opt for my Air fryer Chicken Thighs recipe because it can be finished in around 40 minutes and the skin is just as crispy.
How I get crispy chicken thighs in the oven
These baked chicken thighs come out with crispy skin and juicy meat every time using a simple two-temperature method. The baking powder helps dry out the skin so it roasts instead of steaming, which is what gives you that crispy texture without frying. Once you try it this way, it’s hard to go back.
This is one of those recipes my whole family will actually eat without complaints. The crispy skin is the best part and it’s hard not to pick at it straight off the pan. I usually make extra because it disappears fast.
What you'll need
Here’s everything you need to make these crispy baked chicken thighs. It’s all simple pantry spices and bone-in, skin-on chicken. Nothing fancy, just ingredients that work.
- 8 bone-in, skin-on chicken thighs (trimmed of excess skin and fat so they crisp instead of getting chewy)
- 1 tablespoon baking powder (helps dry out the skin for crispiness)
- Seasonings: ½ tablespoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon onion powder
How I make crispy baked chicken thighs
This is a simple two-step baking method that gives you crispy skin and juicy chicken. Starting at a lower temperature helps render the fat, then finishing at a higher temperature crisps everything up.
- Preheat the oven to 250°F. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray so the chicken doesn’t stick.
- Trim the chicken. Use a sharp knife to trim off any excess skin or large pieces of fat. This helps the skin crisp up instead of turning chewy.
- Season the chicken. In a small bowl, mix together the baking powder, salt, and spices. Place the chicken in a bowl or bag, add the seasoning, and toss until everything is evenly coated.
- Start low. Place the chicken thighs skin side up on the rack. Bake in the center of the oven for 30 minutes.
- Finish hot for crispy skin. Increase the oven temperature to 425°F and move the rack up one level. Bake for another 25–30 minutes, or until the skin is golden and crispy.
- Check for doneness. The chicken is done when it reaches an internal temperature of 165°F. I usually let it go a little longer for extra crispiness.
Tips from Jennifer's Kitchen
- This method is what I use anytime I want crispy chicken in the oven. It works just as well for chicken legs and wings, not just thighs. The baking powder is the key here. It helps dry out the skin so it crisps up instead of steaming.
- If you’ve never tried it before, don’t skip it or swap it for baking soda. It won’t work the same and will affect the flavor.
- Make sure the chicken has a little space on the rack and isn’t crowded. Airflow is what helps the skin crisp up, so if they’re packed too close together, they’ll steam instead.
- I use this same method for my garlic parmesan chicken wings, and they come out just as crispy without needing to fry them.
How I make my plate
This is one of those dinners I keep really simple. I usually do a couple of these chicken thighs with something easy on the side.
Most of the time, I’ll pair it with my cauliflower casserole if I want something more filling, or a simple coleslaw to balance out the richness.
If I’m keeping it really easy, I’ll just do a quick vegetable on the side or something I already have prepped in the fridge.
Frequently Asked Questions
Yes, but they won’t get quite as crispy since they don’t have the skin. They’ll also cook faster, so keep an eye on them.
If you want crispy skin in the oven, I recommend it. It helps dry out the skin so it roasts instead of steaming.
Usually it comes down to moisture or overcrowding. Make sure the chicken is dry, evenly coated, and has space on the rack so the air can circulate.
Yes. Store them in the fridge and reheat in the oven or air fryer to bring the crispiness back.
They’re safe at 165°F, but I usually let them go a little longer so they’re more tender and the skin gets extra crispy.
Crispy Baked Chicken Thighs (Easy Oven Recipe With Crispy Skin)
Ingredients
- 8 Bone in, Skin on Chicken thighs
- 1 tablespoon baking powder (not baking soda!)
- ½ tablespoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Oregano
- ½ teaspoon Onion Powder
Equipment
- half sheet pan with wire rack
Method
- Preheat the oven to 250F. Line a rimmed baking sheet with foil and a wire rack. Spray the wire rack with cooking spray.
- Trim each chicken thigh of any excess fat or skin with a sharp knife.
- Combine all of the seasonings and baking powder in a small bowl.
- Place the chicken in a bag or a bowl with a lid and top with the seasonings. Secure the bag or bowl and shake vigorously, being sure the chicken thighs are evenly coated in the seasonings. Remove the chicken from the bag and place on the rack, skin side up.
- Bake the chicken in the center of the oven for 30 minutes. Increase the heat of the oven to 425F and move the oven rack up one spot then bake for an additional 25-30 minutes or until brown and crispy. Chicken is cooked through when an internal temperature of 165F is reached.
Kayli says
This was amazing! My boyfriend and I tried it and we're so impressed. I also love the trick of slow cooking the chicken in the beginning so it doesn't smoke up your house. Thank you for this great recipe!
Samantha says
This has become a family favorite! Easy prep, and while the chicken bakes it’s plenty of time to get your sides together, and clean up the kitchen.
Victoria says
My family loved this! Even my picky toddler ate it! Huge win!
Lori says
Delicious! I followed the recipe almost to the tee, but had to sub in thyme for oregano. It was great, though, and I may just keep the thyme. I didn't use the full amount of spices; just winged it. The smoked paprika really is amazing in this! This recipe is a keeper.
Lori says
Chicken party wings are also good this way. Just watch the cooking time!
Marion says
Why would you trim the fat and extra skin? Those are the best parts, and if you are eating low carb, you need the fat. Also, fat is needed to make your hormones.
gail says
Love this!!! Made several times!
Jay says
This recipe was disgusting. There was a nasty aftertaste and the chicken tasted chalky. I wasted 2 packs of chicken.
Beth says
I’m new on the keto diet, and I love this recipe! It’s easy to do, and gives me the Crispy chicken I was craving. The only thing I have to modify are the oven temperature and cooking time. My chicken was delicious, but too well done. That is fixable. Thank you!
Stacey says
The flavor of these thighs was delicious and they were really juicy. The only thing I had a problem with was the skin looked liked sandpaper when it came out of the oven. I basted it with a bit of drippings and that worked, but I'm not sure what the trouble was. Other than that, I love this recipe!
Ryan says
I followed the recipe exactly except I added 1/2 tsp of cayenne powder. These came out perfectly; crispy flavorful skin and moist tender chicken. This is a great method, I think I'll try it with some other recipes (I'm thinking curry seasonings or some tangy sugar-free bbq sauce applied after cooking!)
Mary Van Peursem says
These turned out great! I used taco seasoning and the baking powder. So easy!
Helen says
Trying this out tonight! Do you mean to start the oven at 350 F?
Jennifer Banz says
The instructions are correct. The lower temperature renders the fat from the skin without overcooking the chicken thighs.
Becky-Sue says
Very good! Made for my husband and I a week or two ago and making t it again tonight. Did not use the baking powder just the spices and the skin was very crispy. Thank you for the recipe.
Amanda says
This was really easy to do and the chicken crisped up beautifully. My only complaint is the taste of the baking powder - too strong & quite bitter. The other flavours were great, but not a fan of baking powder
(I definitely used baking powder not baking soda) 2 Tablespoons was a lot for 8 pieces of chicken.
OneMoreSquash says
Wanted to love these. I dronk LMNT [1000 mg sodium] and also salt my food well but these tasted like baking powder and waaaay too salty for me. I made a double batch with pasture raised organic chicken so I will be choking these down. I will make sure not to drink LMNT over the next few days.
*note that I used skinless, boneless chicken thighs as I didn't have anything else so maybe thats why they taste like this. I dunno. If I try it again I will need to cut way back on salt and baking powder.
Jennifer Banz says
Yes, the reason they were too salty and you tasted baking powder is because you used boneless skinless chicken thighs. The baking powder is to help render the fat from the skin. This is why the recipe specified bone in, skin on chicken thighs.
Laur says
So salty with only half the salt that we threw out the chicken bc we couldn’t eat it. Terrible recipe.
Jennifer Banz says
I am sorry to hear that. Did you use kosher salt?
Gail says
Made these for dinner this evening. Easy and DELICIOUS!!!! Will definitely be making these again! Thank you for the great recipe! Could not taste the baking powder at all and the skin was very crispy! Chicken was very moist also. YUMMY!!!
Gail says
Made these for dinner this evening. easy and DELICIOUS!!!! Will definitely be making these again! Thank you for the great recipe!