Crispy Baked Chicken Thighs

Bone-in, skin-on chicken thighs are the most forgiving, flavorful part of the bird. Roasted hot on a rack, the skin turns shatteringly crisp while the dark meat stays juicy.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

1. Pat the thighs dry and toss with the oil and seasonings.
2. Arrange skin-side up on a rack set over a sheet pan.
3. Roast at 425°F for 35–40 minutes, until the skin is crisp and the meat reads 185°F.
4. Rest 5 minutes before serving.

Tips

A wire rack lets the fat drip and the skin crisp all around. Dark meat is best cooked well past 165°F.

Related: cooked with Roasting · learn about Chicken Thigh · find pasture-raised poultry direct from a farm.