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The Juiciest Crispy Baked Chicken Thighs

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A foolproof, simple method for making the juiciest baked chicken thighs with shatteringly crispy, golden-brown skin every time. This easy recipe uses a few key techniques to deliver a spectacular, flavour-packed main course with minimal effort. Say goodbye to soggy skin and dry chicken forever!

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Scale

8 bone-in, skin-on chicken thighs

2 tablespoons olive oil or melted butter

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 200°C (400°F). Place an oven-safe wire rack inside a large, rimmed baking sheet.
  2. Dry the Chicken: Pat the chicken thighs completely dry with paper towels. This is the most crucial step for achieving crispy skin.
  3. Season the Chicken: In a large bowl, toss the dry chicken thighs with the olive oil or melted butter to coat. In a separate small bowl, mix the salt, pepper, garlic powder, and smoked paprika, then sprinkle this seasoning mix generously over all sides of the chicken.
  4. Arrange for Baking: Place the seasoned chicken thighs skin-side up on the wire rack, ensuring there is a little space between each piece for air to circulate.
  5. Bake to Perfection: Place the baking sheet in the oven and bake for 40-45 minutes. The chicken is done when the skin is deep golden-brown and an instant-read thermometer reads 74°C (165°F).
  6. Rest Before Serving: Let the chicken rest on the wire rack for 5-10 minutes before serving to ensure the juices redistribute, making the meat as moist as possible.

Notes

Chicken Cut: Using bone-in, skin-on chicken thighs is essential for this recipe. The skin creates the crispiness, and the bone adds flavour and helps keep the meat moist.

The Drying Step: Do not skip patting the chicken skin completely dry. Moisture is the number one enemy of crispy skin.

Wire Rack: Using an oven-safe wire rack is highly recommended. It elevates the chicken, allowing hot air to circulate all around and crisp up the bottom of the skin as well.

Reheating: To revive the crispy skin on leftovers, reheat the chicken in an air fryer at 190°C (375°F) for a few minutes or in a hot oven. Avoid the microwave, as it will make the skin soft.

  • Author: Madeline Blake
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner, Main Course
  • Method: Baking, Roasting
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 chicken thigh
  • Calories: 380 kcal
  • Sodium: 550mg
  • Fat: 29g
  • Carbohydrates: 1g
  • Protein: 28g

Find it online: https://melobites.com/the-holy-grail-of-chicken-the-secret-to-crispy-skin-and-juicy-meat/