Crispy Baked Chicken Thighs on Wire Rack
This recipe delivers perfectly crispy and juicy baked chicken thighs by cooking them on a wire rack. The elevated cooking method allows air to circulate around the chicken, ensuring even cooking and a deliciously crispy skin every time.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Instructions
Preheat the oven to 425°F (220°C).
Place a wire rack inside a rimmed baking sheet.
Pat the chicken thighs dry with paper towels to remove excess moisture.
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Rub the chicken thighs all over with olive oil.
Sprinkle the seasoning mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
Arrange the chicken thighs skin-side up on the wire rack, spacing them evenly.
Bake in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Remove the chicken thighs from the oven and let rest for 5 minutes before serving.