Crispy and Tender Baked Chicken Thighs

I made these using boneless and skinless chicken thighs. I placed them on a rack atop a baking pan lined with foil. I brushed the meat with olive oil before sprinkling the spices on top of the thighs. I made a couple of changes to the spice mix by adding dried ginger and extra garlic powder

I loved how easy this was! I used a glass pan, skipping the foil and cooking spray. After about 40 minutes of cooking, basted the thighs with liquid in the pan. Loved the result. I ate one and have the rest ready for next week.

A take off is what I’ve made. I partially filled an oven broiling pan with water and seasoned the thighs with garlic powder and pepper. I brushed the pan and chicken with organic sunflower oil and baked at 400 for 45 minutes, basting 1/2 way through. Then rested the thighs for 10 minutes. The sides were baked potato and baby carrots..

This is a good technique with this or your own spice blend. I would recommend patting the chicken dry prior to applying the seasoning. For more flavor, apply a moderate amount of salt under the skin and allow to dry uncovered overnight in the fridge. The skin will dry out allowing it to crisp in the oven nicely when ready to cook. The salt dry-brine will infuse the chicken over night and allow for faster cooking due to the chicken retaining more moisture. Do not be alarmed by the bright color of the dried chicken prior to cooking, this is normal with a dry-brine. Season as directed before sliding into the oven on a rack over an oven safe pan or dish. I’d check it after 35 minutes and go minute to minute after that. My mother raved about this recipe prior to her passing in 2021. Wish I could have let her know about the tweaks I discovered.

Easy and delicious! Made according to recipe with extra spice rub. Can also use boneless thighs or other cuts.

I actually had all the ingredients and was easy to make.

Amazing Chicken and so simple! I did double the spice blend and let them cook a couple minutes longer than suggested. Very flavorful and tender! A regular in our house after avoiding chicken thighs for years!

I would not recommend this recipe. I doubled the spices, and I still found this incredibly bland. Leaving the skin on adds nothing to the flavor. You are better off doing skin off thighs, with seasoning on all sides. Cook temperature and time was also off on this recipe.

Nope. I have trouble believing hundreds of people thought this was Five Stars. I made it exactly to the recipe. The skin was browned and the meat was done, but to call this “crispy and tender” is a stretch. We ate a couple pieces but it was not very good. Temped all pieces at 170°. The outer millionth of an inch of skin was crisp, the rest flabby. I finally ended up pan frying the rest, which made it pretty good.

This was OK, but the recipe was too salty, IMO. Try using garlic and onion powder instead of salt, and add a smoked paprika instead of a sweet paprika, and see if you enjoy the additional “zing” in the taste of the chicken. Add just a mild sprinkle of Kosher salt, to taste, too, just before serving, to perk up those spices. I have experimented with a Goya brand of spice mixture, and with a spice blend called Dash, and both were great with chicken breast, and both are salt free! Thanks for sharing this recipe with us.

I add fresh lemon wedges and spinach to the sauce. So good!

Very easy and delicious. I doubled the seasonings for just four thighs and they were perfect.

Made this for supper. I had a couple bone in thighs and some drumsticks, all skin on. The recipe was easy, the clean up a breeze. The flavor was subtle and the skin crispy. Like others, I found drippings on my foil. I saved them for another recipe but like the idea another reviewer had of adding potatoes and carrots for a sheet pan meal. For the dry rub I used garlic and onion POWDER not salt as I like to have control of the salt. So, I added 1/2 tsp kosher salt and a dash of cayenne pepper.

Perfect every time. Delicious and super easy. And I never eat chicken skin, except some with this recipe because it is not nearly as greasy, and very crisp. It is unnecessary to put it under the broiler at all. The skin crisps up perfectly. The seasoning is wonderful, and yes, I do at least double it. Thumbs up!

I dislike dark meat but even I like the flavor. Cooked for 45 mins because I had boneless and skinless thighs. I did double the seasoning as suggested by other reviewers. I think as written it would have been bland.

Very good topped mine with balsamic glaze

Everyone in my house love these. I make them so much that I decided to use an old 20oz spice jar and fill it with pre-made seasoning. It fit 8tbsp of each spice. I use 2 1/2 tbsp of the pre-made spice for 10 thighs.

I didn’t change the recipe at all and it’s great! very simple, it’s become my favorite!

This is one of my favorite go-to’s. Easy and delicious!

Very tasty seasoning. Chicken cooks up nice and crispy. Simple recipe but very satisfying.

Good but, I think the next time I’ll try putting the spices under the skin.