Go Back
Crispy Chicken Thighs Recipe
Ash Tyrrell

Crispy Chicken Thighs Recipe

The first time I made this crispy chicken thighs recipe, I couldn’t believe how simple it was. The skin turned out perfectly golden and crackly, while the inside stayed unbelievably juicy. I remember thinking, “Why haven’t I been making chicken this way all along?” It’s one of those recipes that feels fancy but takes barely any effort.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb bone-in skin-on chicken thighs – Skin-on is key for crispiness, and bone-in keeps the meat tender and juicy.
  • 1 –2 tablespoons olive oil – Helps the seasoning stick and encourages beautifully browned skin.
  • 1 teaspoon dried oregano – Adds a savory earthy depth.
  • 1 teaspoon dried basil – Balances the flavors with subtle sweetness.
  • 1 teaspoon onion powder – Provides a rich savory base without extra moisture.
  • 1 teaspoon garlic powder – A must for bold classic chicken flavor.
  • 1 teaspoon sea salt – Enhances flavor and helps draw out moisture for crispier skin.
  • 1 teaspoon black pepper – Adds gentle heat and warmth.
  • Juice of ½ fresh lemon – Brightens the overall flavor and balances richness.

Method
 

  1. Preheat your oven to 400°F (205°C). While the oven heats, place a cast iron skillet over medium-high heat so it’s hot before the chicken goes in. A properly heated pan is crucial for crispy skin.
  2. Pat the chicken thighs completely dry using paper towels. Drizzle olive oil over them, then evenly coat with oregano, basil, onion powder, garlic powder, salt, pepper, and fresh lemon juice. Make sure every piece is well covered.
  3. Place the chicken thighs skin-side down in the hot skillet. Let them cook undisturbed for about 2 minutes. This helps render the fat and starts building that golden crust.
  4. Turn each thigh over and cook for another 1–2 minutes. This step locks in flavor and gives both sides a light browning before finishing in the oven.
  5. Transfer the skillet directly into the preheated oven. Bake for about 30 minutes or until the internal temperature reaches 165°F. The skin should be deeply golden and crisp.
  6. Remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping every bite moist and flavorful.

Notes

  • I always pat the chicken completely dry before seasoning — moisture is the enemy of crispy skin.
  • I don’t overcrowd the pan; spacing helps the chicken crisp instead of steam.
  • I let the chicken rest after baking so the juices don’t run out when slicing.
  • I sometimes broil for the last 2–3 minutes if I want extra crispiness.