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American

Crispy Oven Chicken Thighs

Bone-in thighs get a thin seasoned flour crust and roast on a hot sheet pan until the skin is crackly. They taste peppery and rich, with a crisp top and tender meat underneath.

Prep
15 min
Cook
40 min
Total
55 min
Servings
4
Difficulty
Easy
Jump to recipe
Golden roasted chicken thighs with crisp skin on a sheet pan

Why you’ll love it

  • Patting the skin dry is what makes it crisp in the oven.
  • A light flour dust browns without a thick fried crust.
  • A preheated pan starts rendering the fat immediately.
  • Spacing the thighs lets hot air reach the skin.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 425°F. Put a rimmed sheet pan in the oven while it heats.

  2. 2

    Pat the chicken dry. Rub it with the olive oil.

  3. 3

    Mix the flour, paprika, garlic powder, salt, black pepper, and onion powder. Coat the skin side of each thigh with the mixture.

  4. 4

    Carefully place the thighs skin-side up on the hot pan, spaced apart.

  5. 5

    Roast until the skin is deep golden and the thickest part of each thigh reaches 165°F, about 35 to 40 minutes.

  6. 6

    Rest 5 minutes before serving.

Pro tips

  • A metal sheet pan browns better than a glass dish.
  • Leave the skin on; it is the crisp part of this dish.
  • If a thigh is much smaller, pull it when it hits 165°F and let the others finish.

Easy substitutions

all-purpose flour
cornstarch for a gluten-free coating
paprika
smoked paprika
chicken thighs
bone-in drumsticks roasted to 165°F

Storage and reheating

Storage

Refrigerate leftovers in a sealed container for up to 3 days.

Reheating

Reheat skin-side up on a rack at 400°F for about 12 minutes, until hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
384
Protein
36 g
Carbs
6 g
Fat
24 g
Fiber
1 g

Budget friendly · Oven · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients