The crispiest, juiciest, baked chicken thighs! I love making these as a healthier alternative to fried chicken. Plus, you'll want to make a double batch of the seasoning alone—it's SO good!

 These crispy and juicy baked chicken thighs make for the perfect weeknight meal. They’re incredibly easy to make, packed with flavor, have the crispiest skin, and are much healthier than traditional fried chicken. So much to love!

As a kid I loved KFC chicken, but my favorite part was the crispy skin that was full of herbs and flavor. In fact, I may have eaten the skin more than the meat!

Today, I no longer eat KFC (for obvious reasons) but I still love tender, juicy chicken with crispy, flavorful skin. And that’s where my baked chicken thighs come in. With a drizzle of oil and a generous amount of dried herbs you can create crispy baked chicken that the whole family will love. And you can feel good knowing it’s healthier.

So if you love the crispy, golden skin on my roast chicken, and the spiced flavor of my baked chicken breasts, you’re going to really love these baked chicken thighs!

Baked Chicken Thighs Ingredients

• Chicken Thighs: Grab yourself a package of bone-in, skin-on chicken thighs. And while yes, you can use boneless skinless chicken thighs in this recipe, I do feel that the skin locks in the moisture and bone-in chicken just tastes better. It’s also cheaper!
• Chicken seasoning: A simple blend of garlic powder, onion powder, paprika, dried oregano, dried thyme, salt, and black pepper gives the chicken so much flavor. 

Season the chicken. Place the chicken thighs in a large mixing bowl. Add the oil and two thirds of the spice blend, and use your hands to coat all sides of the chicken, including under the skin.

Prep the chicken for baking. Place the chicken thighs on a rack on top of a baking sheet. Then, sprinkle the remaining spice mix on top of the chicken. Feel free to gently pat down the seasoning so it sticks to each chicken thigh. 

Bake the chicken. These will cook for 35 to 40 minutes or until the internal temperature reaches 170°F. To make the skin extra crispy, you can also turn on the top broiler for 2 to 3 minutes. Once done, let the chicken rest for 5 minutes before serving.

What to serve these with? If you’re looking for a few tasty side dishes, try my mashed potatoes (or mashed sweet potatoes), roasted Brussels sprouts, garlic sauteed spinach, steamed broccoli, or green beans with shallots and lemon. Lots of options!

Common Questions

Do I really need to use a rack?

I think it’s best. The rack allows the air to circulate around the chicken, making it crispier. If you don’t have a rack, use a larger baking sheet with space between the chicken so that any juices spread out from the chicken.

Can I swap in different herbs and spices?

How do I prevent dry chicken thighs?

Storage Tips

• To store: Leftover chicken thighs will stay good in the fridge for 3 to 4 days in an airtight container. You can also freeze them for up to 3 months. 
• To reheat: To enjoy crispy skin again, you can bake them in the oven at 350°F for about 15 minutes, or until warmed through. If you have an air fryer, you can also reheat them at 350°F for about 3 to 4 minutes.

More Chicken Thigh Recipes

Are you a chicken thigh lover like me? Get inspired by these reader-favorite chicken thigh recipes.

• Greek Sheet Pan Chicken: This is one of the most popular recipes on the website!
• One Pan Chicken and Rice: It’s hard to beat this one pan meal.
• Balsamic Chicken: Sticky sweet balsamic chicken roasts on a sheet pan with veggies.
• Greek Lemon Chicken: This bright and flavorful chicken hits all the right notes.
• Cilantro Lime Chicken: A Mexican inspired recipe that’s bursting with flavor.

I hope you love these crispy baked chicken thighs! If you make them, I’d love to hear how they turned out in the comment box below. Your review will help other readers in the community.