Chicken thighs are affordable, forgiving, and especially well suited to baking. While they’re easy to make, getting juicy meat and crispy skin requires the right approach. For this baked chicken thigh recipe, you only need two things: an overnight dry brine that seasons the meat throughout and helps dry the skin, and a hot oven to finish the job. The result is juicy, well-seasoned chicken beneath beautifully crisp, golden skin.
Servings: 6
Ingredients:
• 1¼ tsp salt
• 1¼ tsp paprika
• 1 tsp ground sage (or 1½ ts dried sage leaves)
• ½ tsp dried thyme
• ½ tsp freshly ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 3 pounds bone-in, skin-on chicken thighs, trimmed of excess skin
Directions:
- • In a small bowl, mix the salt, paprika, sage, thyme, pepper, garlic powder, and onion powder until evenly combined.
- • Pat the chicken thighs dry with paper towels.
- • Sprinkle the seasoning evenly over both sides of the chicken and arrange skin-side up on a wire rack set over a foil-lined baking sheet.
- • Refrigerate uncovered for at least 12 hours, or up to 24 hours.
Note: You will smell the savory brine when you open the refrigerator, which is normal. The chicken needs to stay uncovered so the skin can dry out.
- • Preheat oven to 425º F and set the oven rack in the middle position.
- • Bake for 35 to 45 minutes. If the skin browns faster than the meat cooks, loosely tent the chicken with foil.
- • Let the chicken rest for 5 minutes before serving.
