Crispy baked chicken thighs are easy to whip up and toss in the oven on a busy weeknight. These chicken thighs turn out juicy and tender on the inside, with a crispy, lightly seasoned crust on the outside.
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and top with a metal, oven-safe cooling rack. Set aside.
Pat chicken dry with a paper towel. This is an important step to help your chicken get crispy when baking.
In a small bowl, combine onion powder, garlic powder, brown sugar, salt, paprika, pepper, and cayenne pepper.
In a large bowl, add chicken thighs. Drizzle with olive oil. Pour spices over chicken and toss to coat.
Place thighs onto prepared baking sheet. Bake for 35-45 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit (I highly recommend using a meat thermometer).
Optionally, broil for 2-3 minutes to make skin more crispy on top (watch carefully, edges can burn quickly). Remove from oven and enjoy.
I highly recommend using an oven-safe cooling rack to bake your chicken. Using this method helps your chicken to bake up crispy because your thighs won't be sitting in grease while they cook.
If you plan to serve your chicken without skin, rub your spices underneath the skin before baking, then remove the skin once your chicken is cooked through. The skin helps to prevent your chicken from drying out while baking and adds flavor.