Crispy Baked Chicken Thighs
Crispy skin, juicy meat, five-minute prep. These crispy baked chicken thighs are my go-to weeknight dinner, seasoned with a homemade Creole spice blend and baked on a hot sheet pan.
Servings: 8 Servings
Calories: 250kcal
Ingredients
- 8 Medium Chicken Thighs
- 2 teaspoons Salt
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Chili Powder
- ½ teaspoon Paprika
- ¼ teaspoon Dried Oregano
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the salt, cayenne, black pepper, garlic powder, chili powder, paprika, and oregano to make the Creole seasoning blend.
- Pat the chicken thighs completely dry with paper towels. Top, bottom, and any folds in the skin. This is the most important step for crispy skin.
- Sprinkle the seasoning generously over the top and bottom of each thigh.
- Place the thighs skin-side up on a half sheet metal pan, leaving a little space between each one so they don't crowd.
- Bake for 40 minutes, or until the skin is golden and crispy and the internal temperature reads 175°F at the thickest part of the thigh.
- Let the chicken rest for 5 minutes before serving.
Notes
- Bone-in skin-on chicken thighs are the way to go for crispy skin. Boneless skinless will work but won't crisp the same way; reduce cook time to 25 to 30 minutes.
- Adjust the cayenne up or down to match your heat tolerance. The recipe as written is medium-warm.
- For a smokier flavor, swap half the regular paprika for smoked paprika.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven for 10 to 12 minutes to re-crisp the skin. Skip the microwave.
- Cooked chicken can be frozen for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
- Do not skip patting the chicken dry. Wet skin will not crisp.
- Do not crowd the pan. Give each thigh space.
- Do not use a lower oven temperature. 425°F is what crisps the skin without drying out the meat.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 1g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 671mg | Potassium: 246mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 291IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
