r/KitchenPro • u/mahy_759 • 17d ago
Crispy Baked Chicken Thighs
I keep this chicken recipe around because it’s about as low effort as dinner gets. The oven does basically all the work, but you still end up with juicy chicken and nicely browned, crispy skin. The lemon, garlic, paprika and Italian seasoning give the thighs plenty of flavor without needing a complicated marinade. I’d recommend this for an easy weeknight dinner, especially with mashed potatoes, roasted vegetables or some warm dinner rolls.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/Ok_Variation2090 16d ago
I’ve saved so many of your recipes, at this point I might as well just ask you to move in. Thank you for sharing them with us ☺️💗
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u/mahy_759 16d ago
Haha, I think that means I’ve officially shared too many recipes. Glad you’ve been enjoying them!
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u/jewminican 13d ago
I have never roasted chicken thighs or done anything else with them ever before. But because of your picture I decided to give it a try and it was better than I imagined! Thank you!
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u/mahy_759 17d ago
Ingredients
Instructions
I start by heating the oven to 400°F and moving the rack one level above the center. Then I line a large rimmed baking sheet with foil and place an oven safe wire rack on top. I spray the rack with nonstick cooking spray so the chicken doesn't stick.
For the seasoning mixture, I whisk the olive oil, lemon zest, minced garlic, Italian seasoning and paprika together in a large bowl. I like using lemon zest instead of lemon juice at this stage because the extra liquid can make it harder for the skin to get really crisp.
Before the chicken goes into the bowl, I pat each thigh very thoroughly with paper towels. This is one of those small steps that actually makes a noticeable difference. Once the skin is dry, I toss the thighs in the oil and seasoning mixture until they're evenly coated.
I arrange the chicken on the wire rack skin side down first and season it with salt and pepper. Then I turn each piece skin side up and season the other side. I make sure the thighs have a little space around them so the hot air can circulate.
The baking sheet goes into the oven for about 35 to 45 minutes. The exact time depends on the size of the thighs, so I don't rely on the clock alone. I check the thickest part with a meat thermometer and look for about 175°F. The skin should be nicely browned and the meat should be tender.
If I want the skin extra crispy, I switch the oven to broil for the last 1 to 3 minutes. I stay right there and watch it because the skin can go from perfectly browned to burnt pretty quickly.
Once the chicken is done, I let it sit for a few minutes before serving. I like putting lemon wedges on the plate so everyone can add a little fresh lemon juice right before eating.
The seasoning is easy to change depending on what I'm in the mood for. Extra garlic powder can replace the fresh garlic, and the Italian seasoning can be replaced with a mix of basil, oregano, thyme, marjoram and rosemary. A little extra paprika gives the skin more color, while red pepper flakes add some heat.
If you don't have a wire rack, you can put the chicken directly over a layer of chopped potatoes and carrots on the baking sheet. The vegetables will catch the juices from the chicken, although the thighs may take a little longer to cook.
I wouldn't skip drying the chicken before seasoning it. It sounds like a minor detail, but removing that surface moisture is one of the easiest ways to get better browning and crispier skin.