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February 27, 2024

Baked Crispy Chicken Thighs

Using bone-in, skin-on chicken thighs provides extra insurance against dryness in this easy, oven baked crispy chicken thigh recipe.


crispy skin-on bone in baked chicken thighs on a baking rack

More basic chicken recipes

Not-Boring Baked Chicken Thighs

When you bake skin-on, bone-in chicken thighs in the oven, the skin crisps up beautifully, holding in all of the flavorful juiciness of that rich, tender dark meat. We’re adding this method to our catalog of basic chicken preparations, like Instant Pot Chicken or Perfect Poached Chicken. We’ve gathered our 30 Best Chicken Thigh recipes, 60 Best Chicken Breast Recipes, and we’ll add Chicken Cacciatore & Chicken Marengo as a couple of our favorites.

raw bone-in, skin-on chicken thighs with a bowl of egg whites and small wooden bowl of salt, paprika and pepper

Five Ingredients For Perfectly Crispy Baked Chicken

  • Bone-in, skin-on chicken thighs

  • Kosher salt

  • Freshly cracked black pepper

  • Paprika

  • Egg whites

large mixing bowl with raw bone-in skin-on chicken thighs seasoned with paprika, salt and pepper
baking sheet lined with foil with bone in skin on chicken thighs seasoned with paprika, salt and pepper
basting brush brushing fluffy egg whites on seasoned bone in skin on chicken thighs
baking sheet with crispy bone in skin on chicken thighs

How To Bake Chicken Thighs

  1. Crank your oven up to 450°F.

  2. Season your bone-in, skin-on chicken thighs with salt, pepper and paprika.

  3. Lay them on a sheet pan, skin-side up, and using a pastry brush, brush them with beaten egg whites.

  4. Turn the oven down to 425°F and bake!

  5. After thirty minutes, check for doneness. How long to bake chicken thighs can vary a bit, since every chicken thigh is a little bit different in size and thickness. When the chicken juices run clear and a meat thermometer reads 170°F, your chicken thighs are cooked.

crispy baked skin-on in bone-in chicken thighs

How to Store Leftovers + Tips

  • Perfectly crispy chicken thighs thanks to egg whites! A simple egg wash applied right before baking is the secret to making sure that these oven baked chicken thighs have perfectly browned, crispy skin. Whip your egg whites until they’re super frothy, and then brush them onto your seasoned chicken thighs with a pastry brush.

  • Chicken thighs have more saturated fat and calories than chicken breast, they also have way more flavor. Chicken thighs are a great source of protein, and they are high in iron, too. As part of a balanced meal, chicken thighs are a perfectly healthy choice.

  • Store leftovers in the fridge for up to 4 days, or in the freezer for up to 3 months. We recommend slowly reheating in a low temperature oven to maintain the crispy texture.

crispy skin-on bone in baked chicken thighs on a baking rack

More Crispy Chicken Recipes From The Modern Proper

When It Comes To Chicken, We’re Pros

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Baked Crispy Chicken Thighs

  • Serves: 6
  • Prep Time:  5 min
  • Cook Time:  30 min
  • Calories: 215


  • 2½ pounds bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon paprika
  • 2 large egg whites, beaten


  1. Preheat the oven to 450°F with a rack in the center position. Line a large rimmed sheet pan with foil and place a metal cooling rack inside.

  2. Season the chicken all over with the salt, pepper, and paprika. Arrange the chicken thighs skin side up on the prepared rack. Brush the egg whites all over the chicken.

  3. Reduce the oven temperature to 425°F. Place the chicken in the oven and bake until the internal temperature reaches 165°F on an instant-read thermometer and the skin is crispy, about 30 minutes.

  4. Transfer the chicken to a platter and serve warm.

Nutrition Info

  • Per Serving
  • Amount
  • Calories215
  • Protein19 g
  • Carbohydrates0 g
  • Total Fat16 g
  • Dietary Fiber0 g
  • Cholesterol93 mg
  • sodium560 mg
  • Total Sugars0 g

Baked Crispy Chicken Thighs

Questions & Reviews

Join the discussion below.

  • Patricia

    The recipe calls for egg whites: Can i substitute regular eggs in this recipe and if so how many??

    We recommend only using the whites for this recipe.

  • Louis

    Is it okay to use parchment paper instead of foil?

    That should be ok. hope you enjoy!

  • Candace

    When you say beat the egg whites until frothy do you mean until they turn white with peaks? and can you do this to your chicken wings as well? I love your recipes!

    They don't need to be stiff with peaks but they'll start to turn foam-y. Yes you could do this same method on wings. Hope you enjoy!

  • Stephanie

    Hi, I need to also cook chicken breasts
    can I follow the same cook time etc for them

    they wouldn't need to cook as long as thighs. check their internal temp at 20 minutes and see how they are doing remove when internal temp hits 165F

  • Brenda

    If I tried this with chicken wings how long would I bake them? It would be a much healthier way than frying in oil. The thigh recipe is amazing so I’d hope it would work the same with wings. TY

    bake on 425F for 45-50 minutes. We actually have a baked chicken wings recipe if you want to look it up instead! Hope you enjoy!

  • Kara

    You cannot beat this for an easy, yummy recipe! We made it for family and they, in turn, keep passing it on! Thank you!

    Thanks Kara Joy that is so great to hear! We are so happy you love these!

  • steve

    Used smoked paprika. Wife loved it. We had it 2 nights in a row

    Thant is great! Thanks Steve, we are so glad you both enjoyed it!

  • Patricia

    If you are used to eating bland chicken, then this would be a step up. However, if you like your food more seasoned, then I definitely suggest adding more seasonings ahead of time! The skin did crisp up nicely, though, and it definitely looked like the picture!

    Thanks for the tips!

  • Sarah

    Amazon recipe!! Skin was perfectly crispy and the chicken moist. I have baked a lot of chicken- best ever according to my husband.

    I cooked thighs and breast. I kept the temps According to the recipe but I started the breast 15 min before the thighs, timing worked.

    So happy I gave this a try!

    Thanks Sarah, we are so glad the both of you loved it!

  • Erin

    The perfect chicken recipe!!! I make chicken thighs way too often as they're just easy on a weeknight. I was looking to spruce them up a bit without giving myself more work and then months ago I came across your recipe. I've left it as a bookmark on my laptop as a reminder and have since made it so many times and whenever I do I get raves from the boys who, for years, survived on regular, bland weeknight chicken thighs! Its so easy but so extra, it's perfect. I too use the drippings and (after pouring some off if it's too much) I turn the heat up bit and throw whatever veggie we're having on the pan with them for their last few minutes. Weeknight perfection! Thank you!

    Thanks Erin, we are so happy your whole family loves these!