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Crispy Chicken Thighs

These crispy chicken thighs are golden, juicy, and packed with savory flavor. Boneless, skinless chicken thighs are coated in a simple blend of herbs and spices, then baked until perfectly crisp on the outside while staying tender inside. This easy high-protein dinner is perfect for busy weeknights and pairs well with your favorite side dishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs (about 1½ pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon chopped fresh parsley for garnish
  • Lemon wedges for serving, optional

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
  2. Pat the chicken thighs completely dry with paper towels.
  3. In a small bowl, combine the cornstarch, garlic powder, onion powder, paprika, Italian seasoning, oregano, salt, and black pepper.
  4. Rub the chicken thighs with olive oil, then coat them evenly with the seasoning mixture.
  5. Arrange the chicken thighs on the wire rack in a single layer, leaving space between each piece.
  6. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. For extra crispy edges, broil the chicken for 2 to 3 minutes at the end of cooking, watching carefully to prevent burning.
  8. Remove the chicken from the oven and let it rest for 5 minutes.
  9. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Notes

  • Patting the chicken dry is the key to achieving a crispy exterior.
  • Cooking the thighs on a wire rack allows hot air to circulate for even browning.
  • Add a pinch of cayenne pepper for a spicy version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F oven or air fryer for 4 to 5 minutes to restore crispiness.