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These Crispy Baked Chicken Thighs are fool proof, kid-approved, and so easy. You will want to make them on the regular.
You guys know I’m all about saving time in the kitchen. I want to get meals on the table with minimal fuss, and I LOVE LOVE recipes that everyone will eat. This Crispy Chicken Thigh recipe is the bomb because it’s like a chameleon. It goes well with just about anything. Serve it with any sides that you like. And add any seasoning blend that makes you happy. The end result is a fabulously easy chicken dish that is basically hands off and seriously delish.
With just 5 minutes of prep, you can pop these little babies in the oven and sit back and let the oven do the work. I usually serve them with mashed cauliflower OR my famous honey sesame sweet potatoes AND a big, green salad. Or you can serve them with easy greens and butternut squash noodles.
And they fit into almost everyone’s food preferences: gluten free, grain free, paleo, and Whole30.
You’ll notice that I use my baking/cooling rack nested on top of a baking sheet to make this recipe. This helps the chicken stay nice and crispy. Don’t have one? No worries. You can just bake the chicken thighs in a glass baking dish. They will still come out amazing.
Have a sweet rest of your day!
xo,
Katja
Easy Crispy Baked Chicken Thighs
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 minutes
- Yield: 6-8 servings
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 2 tbsp butter, ghee or fat of choice, melted (I use THIS)
- 1 tsp salt
- 1-2 cloves garlic, crushed
- 1 tbsp chopped fresh herbs (I used rosemary and thyme) OR 1 tsp of your favorite seasoning blend
- black pepper
Instructions
- Preheat oven to 400’F. Place a baking rack on a large baking sheet. Set aside.
- Combine melted fat of choice, salt, garlic, and herbs (or seasoning blend) in a small bowl. Set aside.
- Pat each chicken thigh dry with a paper towel. Cut off excess skin hanging off – but not too much as skin will shrink with baking. Place in a large bowl.
- Pour herb mixture over chicken and toss to coat. Place chicken thighs single layer on prepared rack/pan. Sprinkle with several grinds of fresh black pepper.
- Bake for 50-55 minutes, until crispy and golden. Serve and enjoy.
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Savory Lotus, this was a delicious recipe. However, my whole house was smoked up from the drippzings. Any suggestions?
Hmmmm…. I have not had that happen before and I make this recipe often. At 400″ F that should not happen. Is your oven temperature off? I wonder if your pan was too close to the bottom of the oven?? Do you have an electric coil oven? Sometime those have an open port that opens into the oven. The smoke is caused from hitting the pan. You could add some veggies underneath to catch drippings and have delicious veggies to go with dinner. 🙂 You could just bake them on a pan (not the cooling rack). I do that sometimes too. You won’t have the drippings to worry about. It turns out amazing. Hope that helps.
Generally speaking, if you’re having an issue with smoke from your oven, you can add some water into the baking sheet. Otherwise, try using glassware instead of the baking sheet and rack.
The skin crisped! I know now why you said to trim the extra skin. It generated too much fat in the bottom of the pan! I will totally make it again, and will take time to trim.
Thank you for such a great recipe. I just found your blog and have a list of things to make!
★★★★★
Hi, Margaret! Crispy skin is the best, for sure. Happy you found me. Welcome!