Description
Achieve restaurant-quality crispy chicken thighs with skin-on thighs, high-heat roasting, and simple seasonings. This quick weeknight dish delivers golden, crunchy skin and juicy meat for 4 servings in 45 minutes.
Ingredients
Bone-in, skin-on chicken thighs
8 thighs (about 3 pounds)
Kosher salt
1.5 teaspoons
Black pepper
0.75 teaspoon
Garlic powder
1 teaspoon
Smoked paprika
1 teaspoon
Dried thyme
0.75 teaspoon
Instructions
Pat chicken thighs dry with paper towels to remove all moisture
Season both sides with salt, pepper, garlic powder, paprika, and thyme
Place thighs skin-side up on a wire rack over a rimmed baking sheet
Roast at 425°F (220°C) until skin is dark golden and crisp, 35 minutes
Rest 5 minutes before serving
Notes
Use a meat thermometer to ensure internal temperature reaches 165°F (74°C)
Skillet roasting works if ovens are unavailable; sear skin-side first
Use fresh thyme as substitute if dried variety is unavailable
Store leftovers in airtight container refrigerated for 3-4 days
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 thighs
- Calories: 500
- Sugar: 0g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 9g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg