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–+ servings
Golden crispy chicken thighs on a plate garnished with herbs

Crispy Roasted Chicken Thighs

This simple yet delightful recipe creates crispy skin and juicy meat using bone-in chicken thighs, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs (about 1.5 to 2 pounds)
  • 1 to 1 1/2 teaspoons salt, adjusted to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet, your choice)
  • 2 tablespoons olive oil or butter Use salted butter for a richer finish.
  • to taste fresh herbs like rosemary or thyme (optional for garnish)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and place a rack in the center.
  2. Pat the chicken thighs very dry with paper towels. Dry skin helps the crust form.
  3. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika. Rub the mixture all over the skin and the undersides of the thighs.
Cooking
  1. Heat the oil or butter in a large oven-safe skillet over medium-high heat until shimmering.
  2. Carefully place the thighs skin-side down in the skillet. Press gently so the skin makes full contact. Sear without moving until the skin is deeply golden, about 5 to 7 minutes.
  3. Flip the thighs so the skin-side is up. Transfer the skillet to the preheated oven.
  4. Roast for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part near the bone.
  5. For an extra-crispy finish, switch the oven to broil and broil for 3 to 5 minutes while watching closely.
  6. Remove the skillet from the oven and let the thighs rest for 5 minutes before serving. Serve whole or slice across the bone.

Nutrition

Serving: 1Calories: 300kcalProtein: 25gFat: 22gSaturated Fat: 6gSodium: 300mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days and reheat in a 375°F (190°C) oven for 10 to 15 minutes. For freezing, cool completely and wrap tightly for up to 3 months.

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