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Homemade Baked Bone in Chicken Thighs photo

Baked Bone in Chicken Thighs

Crispy, well-seasoned bone-in, skin-on chicken thighs roasted until juicy and golden.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Equipment

  • Baking Sheet
  • baking rack
  • Aluminum Foil
  • Mixing Bowl
  • Measuring Spoons
  • Instant Read Thermometer
  • Kitchen tongs

Ingredients
  

  • 8 bone-in chicken thighs skin-on
  • olive oil for drizzling
  • 1 1/2 tablespoons baking powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a baking rack on top; lightly spray the rack with nonstick cooking spray.
  • Pat the chicken thighs dry with paper towels and arrange them skin-side up on the prepared rack. Let rest at room temperature for 20 minutes.
  • In a medium bowl, combine baking powder, paprika, garlic powder, chili powder, onion powder, salt, brown sugar, dried oregano, dried basil, black pepper, dried thyme, and ground cumin; whisk to make the spice rub.
  • Drizzle a small amount of olive oil over each thigh and rub to coat both sides. Turn thighs skin-side-down briefly to oil the underside.
  • Sprinkle half of the spice rub over the top of the chicken and gently pat it in. Flip the thighs skin-side up, sprinkle with the remaining rub, and pat again.
  • Roast the chicken in the preheated oven without flipping until the thickest part of the thigh (not touching bone) reaches 170°F (about 35–45 minutes, depending on size).
  • Optional: For extra crispy skin, broil on high for 1–2 minutes, watching closely to avoid burning.

Notes

  • Boneless thighs can be used but may be less juicy; bake 17–22 minutes to 170°F.
  • Prep ahead: season and refrigerate uncovered until baking.
  • Let refrigerated chicken come to room temperature before baking (about 30 minutes).
  • Use an instant-read thermometer for best doneness results.
  • Watch closely if broiling to prevent burning.
  • Pat chicken very dry for crispier skin.