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Easy Baked Chicken Thighs with Crispy Skin – Foolproof Kosher Recipe

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Baked chicken thighs with crispy skin are a foolproof weeknight dinner. Bone-in thighs are seasoned with salt, pepper, garlic powder, thyme and paprika and roasted until the skin is golden and crackling.

Dry Skin, High Heat

Pat the thighs completely dry, and if you can, let them sit uncovered in the fridge for an hour; surface moisture steams the skin instead of crisping it. Pat them dry again right before baking. Roast at high heat, skin-side up, until the meat reaches at least 175°F. Serve with lemon wedges.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so you may want to reduce the salt.

Leftovers

Season the thighs up to 4 hours ahead. Leftovers keep for 3 days; reheat at 350°F for 10 to 15 minutes.

Easy Baked Chicken Thighs with Crispy Skin – Foolproof Kosher Recipe
Learn the simple technique for achieving restaurant-quality crispy skin on juicy baked chicken thighs with minimal effort and maximum flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 2.5-3 lbs total
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 lemon cut into wedges for serving

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels. This is crucial for crispy skin. Place them on the prepared baking sheet.
  3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, thyme, and paprika.
  4. Drizzle the chicken thighs with olive oil and rub it all over the skin. Sprinkle the spice mixture evenly over both sides of the thighs, pressing gently to help it adhere.
  5. Arrange the thighs skin-side up on the baking sheet, leaving space between each piece so they don't steam.
  6. Bake for 35-45 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part.
  7. Let the chicken rest for 5 minutes before serving. Serve with lemon wedges on the side.

Notes

For extra crispy skin, pat the seasoned chicken dry again just before baking. You can prepare the seasoned thighs up to 4 hours ahead and refrigerate uncovered until ready to bake. Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 29g 58%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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