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four roasted bone-in chicken thighs with dry golden-brown crisp skin and light paprika speckles on a plain plate
Melissa Hart

Crispy Baked Chicken Thighs

Dry the skin carefully, set the bone-in thighs on a rack and leave room around each piece so the oven's hot air can reach the underside instead of letting the chicken sit in its own juices. Roast until the skin is golden and the meat has had time to soften beyond its minimum safe temperature, then rest uncovered because foil traps the very steam that will undo that crisp surface before you get dinner onto the plates.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 lbs total
  • 1 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp sweet paprika

Method
 

  1. Heat the oven to 425°F. Set an oven-safe wire rack over a rimmed baking sheet and lightly rub the rack with a little of the measured oil.
  2. Pat chicken very dry, including beneath loose skin edges. Rub with the remaining oil, salt, pepper, garlic powder and paprika.
  3. Arrange thighs skin-side up on the rack with space between them. Roast for 35 minutes without turning.
  4. Continue roasting for 5 to 10 minutes until the skin is crisp and the thickest meat reaches 175 to 185°F without touching bone with the probe.
  5. Rest uncovered for 5 minutes and lift each thigh from the rack with a thin spatula to keep its skin intact.