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Crispy Baked Chicken Thighs

Since we published this recipe for the first time four years ago, this has become our go-to recipe for chicken thighs. They really are easy and delicious, and as Julia Child said, roast chicken is all about the crispy skin, and these have plenty...

Serves 4


4 large skin on, bone-in chicken thighs
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon black pepper
1 teaspoon paprika


Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside, or do as we did and use a cast iron skillet. Pat the chicken thighs dry with paper towels.  This is important because the natural moisture from the chicken can prevent getting a really good sear.

Arrange chicken thighs in the cast iron pan and drizzle the chicken thighs with the olive oil rubbing the oil into the chicken to coat. In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.  Sprinkle the spices over the chicken evenly.  Bake chicken in preheated oven without moving them for 35-45 minutes or until they reach an internal temperature of 165 degrees.  You can also use a baking sheet with foil. This cries out for a big Rhône blend.