Garlic Parmesan Chicken Thighs (Crispy!)
Crispy oven-baked chicken thighs coated in a savory garlic-parmesan and seasoning mix for an easy, flavorful weeknight meal.
Equipment
- Oven
- Baking Sheet
- parchment paper or aluminum foil
- Mixing Bowl
- Measuring Spoons
- Paper Towels
- Meat Thermometer
Ingredients
- 5 pieces chicken thighs bone-in, skin on
- 2 tablespoons parmesan cheese grated
- 2 teaspoons baking powder
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (use convection or an air-fryer oven setting if available). Line a baking sheet with parchment paper or spray foil with cooking oil.
- Pat the chicken thighs very dry with paper towels to remove excess moisture.
- In a mixing bowl combine the grated parmesan, baking powder, Italian seasoning, paprika, garlic powder, salt, and black pepper until evenly mixed.
- Rub the seasoning mixture evenly over each chicken thigh, coating all sides.
- Arrange the thighs skin-side up on the prepared baking sheet, leaving a few inches between pieces.
- Bake for 30–40 minutes (30 minutes is typical for average bone-in thighs); if using boneless thighs start checking at about 25 minutes. The chicken is done when the internal temperature reaches 165°F and juices run clear.
- Optionally baste each thigh with pan juices and, for extra crispness, place under the broiler 1–2 minutes—watch closely to avoid burning.
Notes
- Do not use baking soda instead of baking powder because it won't produce crisp skin.
- Keep some fat on the thighs when trimming so the meat stays juicier as it renders during cooking.
- Boneless thighs cook faster; begin checking for doneness at about 25 minutes.
- For extra crispiness, broil for 1–2 minutes while watching carefully to avoid burning.
- Cooking on a wire rack makes the skin slightly crisper, but may reduce juiciness.
- If using a wire rack, line the pan with foil for easier cleanup.