Crispy Oven Baked Chicken Thighs

Crispy Oven Baked Chicken Thighs


Today on The Stay At Home Chef I’m showing you how to make Crispy Oven Baked Chicken Thighs. This is a super simple way
to roast chicken thighs in the oven. To start you’ll want to preheat your oven
to 450 degrees Fahrenheit, and then we’re gonna put together a quick rub. I think I’ve been making this rub for 10 years now. Our family loves it. You’ll start with 2 teaspoons of paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon each of garlic powder and onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and we’ll stir this together. Then you’ll want to grease a 9×13 pan,
and we’ll place our chicken thighs in there. I’m gonna use 6 large ones today,
but if yours are smaller you can use 8. And then it’s a good idea to check them all out. If they have any excess skin or fat, you can use a knife or some kitchen shears
to trim that off. The secret to crispy baked chicken thighs
is to do this trimming, because you don’t want any of that skin sitting on the bottom where it will just get soggy. Then we’ll drizzle on about 2 tablespoons
of olive oil onto the top of our chicken thighs, and then we’ll either brush or rub that on. This oil will crispen up our skin. Pretty sure ‘crispen’ is not even a word,
but whatever, you guys know what I mean. We want that nice crispy skin,
and oil will give us that. Then we’ll take our seasoning mixture and sprinkle it over just the tops of that skin of our chicken thighs. Don’t stress too much about perfection, you’re looking for just kind of a general,
even coating on that chicken skin. We’re going for crispy on the outside
and juicy on the inside. So we’re going to blast this with heat and roast it in a 450 degree oven for 35 to 40 minutes, until the chicken reaches an internal
temperature of 165 degrees. I always recommend using a meat thermometer,
to make sure you hit that safe temperature. With chicken thighs, they have dark meat,
so they’re a little more forgiving. In fact, I like to cook my dark meat up to
more of the 172 to 175 degree range. Once it reaches temperature,
I pull it out of the oven and grab another clean brush, and grab some of that liquid and brush it on top of the skins to kind of baste them. And then we’re gonna return these to the oven
underneath the broiler setting for just about 2 minutes to crisp up the skin. Just be sure to watch it closely,
so nothing burns. And that’s it. You are ready to eat. If you want to add a little color,
just sprinkle on some freshly chopped parsley. Thanks for watching. You can find the full written recipe in the
video description. Be sure to subscribe, like, and follow,
and check out the rest of my videos, where you can find hundreds of
restaurant quality recipes, you can easily make at home. See you later.

44 thoughts on “Crispy Oven Baked Chicken Thighs

  1. I’ve found that oil is not needed for crispy skin. I normally just cook it at 425 for 1hr or 1hr 10 min and it comes out super crispy.

  2. I've been watching your channel for a little while now and I just have to declare that I really like your style, uncomplicate approach and professional presentation. Well done and I will continue to enjoy.

  3. Thank you for this excellent and easy recipe ! Cooking by you is so much pleasant and easy to follow! Your family should be so lucky in having you as Stay at Home Chef ! 🙏👊🤗🥂

  4. How will that taste since it was not seasoned but the rub was just sprinkled on the top? Ewwww…. inside that chicken will have no taste, that certainly cannot be restaurant quality!

  5. You are so dedicated and work so hard! Your channel is amazing! You are such an inspiration to our channel! Best wishes for 2020! 😁✅👌

  6. Thank You…! I appreciate your straightforward keep-it-simple approach to help cook dishes at Home, with ingredients we can easily find. Over at Bon Appe-bungle they would have turned this into a 30 minute video, with ingredients we couldn't pronounce, let alone find.

  7. Excellent recipes. I say this with all due respect but please tone down your makeup. It does not enhance your natural beauty.

  8. I made eight (8) pieces of that last night for dinner, and it was gone. My kids loved it, my wife loved it, and I loved it. Lord's willing, next time I make it, maybe my greedy kids will leave me more than one (1) piece.
    Loved…thanks for sharing.

  9. You cut away that skin without cooking it? No, satan, no. You can at least tuck that under the top skin. And thank for using the dehydrated ingredients. That's what most of us have. You and John at Food Wishes are the best at getting a little gourmet into the home kitchen. It's great. You must have food to live. And good food is a good life. Thanks.

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