Oh, these crispy skin chicken thighs are so good! In fact, they are better than fried chicken.
The key to really solid crispiness is to make sure the chicken thighs have been dried thoroughly with a paper towel. Another tip to dry out the chicken thighs is to put the towel-dried chicken thighs in the refrigerator uncovered for a day ahead of time.
Also, make sure you get chicken thighs with the bone in and with skin. When I tried these for the first time, I couldn’t believe they were baked. The skin was so crispy, it felt like I was eating fried chicken!
I’m a big fan of one pan meals, and this my friend, is a one pan meal that is super simple and delicious.
Options for Oven-Roasted Chicken Thighs
I like to roast these crispy skin chicken thighs on top of sliced potatoes. You can also add some baby carrots if you fancy.
If you want a full crispiness all around the chicken thigh, then cook the chicken thighs elevated on a cooking rack. You can still add the potatoes below, just make sure to add a little bit of olive oil or butter to the pan.
You can vary this recipe by changing up the cooking oil and herbs. Sometimes I will mix the olive oil and butter with some ghee or coconut oil to get a little bit different flavor.
Another way to vary this recipe is by adding a variety of chopped fresh herbs. If you have some fresh oregano and thyme, you can substitute those herbs for the fresh rosemary. Or you can add a mixture of herbs altogether.
The key with fresh herbs is not to exceed the total quantity for the recipe, so for this recipe, it will be not exceeding 3 tbsp of dry or fresh chopped herbs. Otherwise, the herbs will be too overpowering.
Ingredients for Crispy Skin Chicken Thighs
To make these oven-roasted chicken thighs you will need:
- Chicken thighs: You will need to get chicken thighs with the bone-in and skin. My favorite is the organic air-chilled chicken thighs. As you can tell from the pictures, my organic chicken thighs are a lot smaller than the growth hormone pumped up chicken thighs.
- Potatoes and/or Carrots: I made this recipe with just potatoes, but it goes really well with carrots as well. I peel and slice the potatoes into thin circles. If using carrots, I recommend baby carrots that are sliced in half.
- Fat: This recipe uses olive oil and butter, however, you can mix things up a bit and use coconut oil and/or ghee.
- Herbs: If you have access to fresh herbs, then go fresh! Dried herbs are optional if fresh herbs are not available. For this specific recipe, I use a mixture of fresh and dried herbs.
- Other Seasonings: I crush my garlic with salt using a mortar and pestle. I recommend using a whole large juicy lemon for this recipe. My favorite salt is flaked sea salt. Also, I crush my pepper fresh.
You will also need:
- Large oven baking pan: I recommend something at least 2″ deep.
- Parchment paper: This helps make clean up a breeze.
- Large mixing bowl: To marinate the chicken thighs.
- Mortar and pestle: This is the best way to crush garlic in my opinion.
- Potato peeler
- Chef’s knife and cutting board
How to Make Crispy Skin Chicken Thighs
- Marinate the chicken. Add crushed garlic, olive oil, butter, and rosemary into a large bowl. Mix the marinade with the chicken thighs in a large bowl.
- Prepare the potatoes. Peel and chop the potatoes into thin circles.
- Assemble the pan. Layer the potatoes on the bottom. Add some salt and pepper. Add the chicken thighs on top of the potatoes. Add salt, pepper, dried thyme, and dried basil. Squeeze one whole lemon on top of the chicken thighs and potatoes.
- Bake. Heat the oven to 300 F (150 C) and cook the chicken covered with foil for 1.5 hours. Remove the foil and continue cooking for another hour.
What to Serve with Crispy Skin Chicken Thighs
This meal goes great with a soup and/or salad. I’d recommend trying a few of the below.
Or maybe you would like to try this for dessert:Print
These crispy skin oven-roasted chicken thighs are the best way to eat bone-in chicken thighs. Not only is this dish so easy to make, but it’s so good!
- 2 lbs chicken thighs
- 4 golden potatoes
- 2 tbsp olive oil
- 2 tbsp of butter
- 1 large fresh rosemary sprig (or 1 tbsp dried rosemary)
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 4 garlic cloves
- 1 large whole lemon
- salt and pepper to taste
- Heat oven to 300 F (150 C)
- Pat dry chicken thighs with a paper towel.
- Chop fresh rosemary into small pieces.
- Add melted butter, olive oil, rosemary, and crushed garlic to a large bowl. Add chicken thighs and mix well.
- Peel and slice potatoes into thin circles.
- Place parchment paper in baking pan. Spray some olive oil. Layer sliced potatoes into 2 layers. Add some salt and pepper on top of the potatoes.
- Place chicken thighs directly on the potatoes.
- Add dried thyme, dried oregano, salt, and pepper to the chicken thighs.
- Cover with foil and bake for 1.5 hours.
- Remove foil. Continue baking for another hour or until the skin is crispy.
- Category: Entree
- Method: Baking
- Cuisine: American
- Serving Size: 1/6 of pan
- Calories: 480
- Sugar: 1 g
- Sodium: 107 mg
- Fat: 35 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 144 mg
Keywords: oven-roasted chicken thighs, crispy skin chicken thighs, bone-in chicken thighs, chicken thighs with skin, crispy roasted chicken thighs