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Easy Sheet Pan Chicken Thighs with Crispy Skin

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

Meat (Fleishig)

Sheet pan chicken thighs with crispy skin are seasoned with garlic, paprika, thyme and rosemary and roasted until golden and juicy.

Why Thighs Work

Thighs are more flavorful and forgiving than breasts and don’t dry out if they cook a few minutes too long. Pat them dry, rub with oil and seasoning, and roast skin-side up at high heat. Broil for the last 2 to 3 minutes for extra crunch.

Kosher Notes

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

Leftovers

Leftovers keep for 3 days; re-crisp at 400°F for 10 minutes.

Serving Ideas

Roast a tray of potatoes, carrots or Brussels sprouts on the rack below the chicken for an easy one-oven dinner, or serve the thighs over rice to catch the pan juices. They also pair well with a simple Israeli salad or roasted green beans. For Shabbat, roast them before candle lighting and keep them warm according to your rabbi’s guidance.

Variations

Rub the thighs with za’atar and lemon zest, or with a mix of cumin, coriander and smoked paprika for a Middle Eastern flavor. A drizzle of silan (date syrup) in the last 5 minutes adds a sticky, sweet finish.

Easy Sheet Pan Chicken Thighs with Crispy Skin
Perfectly seasoned chicken thighs roasted to crispy-skinned perfection on a single sheet pan. This foolproof method delivers juicy meat and golden skin with minimal effort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 3 pounds total
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil

What I use for this recipe

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Method
 

  1. Remove chicken thighs from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F (220°C).
  2. Pat chicken thighs completely dry with paper towels, paying special attention to the skin. Place on a large sheet pan lined with parchment paper.
  3. In a small bowl, combine kosher salt, garlic powder, paprika, thyme, rosemary, and black pepper.
  4. Drizzle olive oil over chicken thighs and rub all over to coat evenly. Sprinkle seasoning mixture over both sides of chicken, rubbing into skin.
  5. Arrange chicken thighs skin-side up on the sheet pan, leaving space between each piece for even cooking.
  6. Roast for 30-35 minutes, until skin is golden brown and crispy and internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
  7. Let rest for 5 minutes before serving to allow juices to redistribute.

Notes

For extra crispy skin, place under broiler for 2-3 minutes at the end of cooking. Store leftovers in refrigerator for up to 3 days. Reheat in 400°F oven for 10 minutes to recrisp the skin.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 26g 52%
*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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