PERFECT baked chicken thighs that are juicy, with crispy skin and the most delicious spice rub. Find out the best way to bake them!
After tackling the perfect baked chicken breasts recipe, it was time to tackle chicken thighs!
To be honest, we don’t buy skin-on chicken thighs very often, because I always found them too finicky…I’ve had too many issues with them sticking to the pan, skin ending up flabby and chewy, and just all round a pain to deal with.
I WAS SO WRONG. Not only are they easy, but the flavor of this recipe completely blew me away!! In fact, even our picky 4 year old gobbled up his plate of chicken and asked for more. <–this never happens.
Let’s discuss how to cook the perfect baked chicken thighs! (Note: these directions are for bone-in skin on chicken thighs).
Here’s what I tried:
- baking at different temperatures (350°F, 425°F and 450°F)
- convection versus non convection
- skin down versus skin up
- pre-heating my baking pan
My findings? Temperature- go high! Convection- not good for this particular recipe. Skin down- YESSSS in a pre-heated baking dish. Flip at the end to crisp up the skin.