Crispy Baked Chicken Thighs
Fried chicken used to be one of my most favorite dishes growing up but now its kind of a special occasion food or pretty much off limits all together. Thankfully alternatives exist like these baked thighs that will definitely make you lick your fingers.
The marinade is spiced just right to flavor the chicken perfectly. The yogurt is perfect for tenderizing the chicken meat and adding protein. And the outer crunchy layer is also packed with deliciousness from the parmesan and seasonings. You can make this with skin on or skin off. Legs, thighs or breasts work here. I would serve these with some potatoes.
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Crispy Baked Chicken Thighs
Equipment
Ingredients
- 8 chicken thighs, bone in + skin on
Instructions
- Rinse and pat dry your chicken thighs
- To a large bowl, add all of your marinade ingredients and whisk together until combined. Transfer in those chicken pieces and toss to coat all. Cover and refrigerate for 1-2 hours.
- Take your meat out of the fridge 30 minutes prior to baking it.
- Preheat your oven to 400°F. Spray a slotted pan with olive oil.
- Mix together all of your dredge ingredients in a shallow rimmed plate. Grab your chicken pieces, remove any excess yogurt from them and then dredge them front and back in the parm mixture, pressing gently down to adhere to the skin side tops. Transfer to your baking pan and spray tops with olive oil. Bake for 40-45 minutes or until the chickens internal temperature reads over 165°F.
Nutrition
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I made this recipe for dinner tonight. Delicious !!! It will be in my rotation of dinner/meals for the month !!! Thank you !
Hi Dianna, glad it was enjoyed! Thanks for the kind feedback too!
Made these tonight with boneless skinless thighs and it was deeeelish!
If using boneless, skinless thighs, would the cooking time or temp change?
I tried this recipe but the bottom of my chicken was so wet! it ruined the parm mixture at the bottom, what did i do wrong?
Really simple to make. I enjoyed how crispy the chicken turned out! I would add a touch more seasoning than the recipe measures, but I just love the spice element so I’m liberal with it. I marinated only 1hr and didn’t do the whole 30min prior to baking. The chicken was very tender and ready at 40min, it calls for 8 but I had 5 giant ones, same amount of time. Will definitely make again.
This dish was simple and delicious. I followed the recipe with a 2 hour marinade using boneless skinless thighs.
Along with the thighs on sheet pan were cubed potatoes, carrots and onions that were tossed in olive oil and spices. All cooked wonderfully together.
The chicken turned out crispy, moist and utterly delicious.
This recipe is a keeper!
This recipe looks amazing! Can you make the Crispy Baked Chicken recipe with out skin on?
If yes, is there anything needed extra to add to the recipe?
Thank you 😊
Hi Dana, I make them all the time with boneless skinless thighs and legs. I dip them in olive oil and then the breadcrumb mixture.
Best chicken I have ever made. My new go to recipe.
Delicious – a keeper for sure! Thanks 😊
Hi Teri, glad you enjoyed! And thank you for the rating!!
Amazing recipe! Stella, how many potatoes are there in 4 pounds?
Since I’m cooking your recipe, my health has improved a lot.
Can you provide a link to a “slotted pan” – not clear what you mean. This recipe sounds great.
Hi. Can this recipe be marinated coated and bake as and when needed?
Thx
Hi NJ, Absolutely you can make it on the spot!
Can you make in air fryer instead of oven?