Crispy Chicken Thighs; Crunchy Dinner Feast
Image Credit: crispy chicken thighs/ instagram- kuhnperalta

You'll quickly make room for these crunchy chicken thighs in your dinner routine. Bone-in, seasoned chicken thighs are roasted until the outside is perfectly crispy and the inside is still incredibly moist. Even your pickiest dinner guests will be impressed by this low-cost main dish's homemade spice rub. Prepared using garlic salt, onion salt, oregano, thyme, paprika, and black pepper, it will earn you rave reviews. Spice up your evening soiree with crispy chicken thighs that are juicy and tender. This dish is perfect for starters. 


1. cooking spray

2. 8 bone-in, skin-on chicken thighs

3. ¼ teaspoon garlic salt

4. ¼ teaspoon onion salt

5. ¼ teaspoon dried oregano

6. ¼ teaspoon ground thyme

7. ¼ teaspoon ground paprika

8. ¼ teaspoon ground black pepper


1. Set the oven to 350 degrees Fahrenheit (175 degrees C). Spray aluminium foil with cooking spray to use as a baking sheet liner.

2. Place the chicken thighs skin-side up on the baking sheet that has been prepped.

3. In a small bowl, stir together the pepper, paprika, thyme, oregano, garlic salt, onion salt, and oregano. Over the chicken thighs, liberally smears the spice mixture.

4. The chicken should be baked in the preheated oven for about an hour or until the skin is crispy, the thighs are no longer pink at the bone, and the juices run clear. When implanted close to the bone, an instant-read thermometer should register 165 degrees F. (74 degrees C).

chicken thighs/

1. For even more taste, double the spice.

2. If you choose to broil the chicken for the final few minutes of cooking, monitor it carefully because the spices burn very quickly!

3. To prevent getting burned by any spewing oil that might happen while pan-frying the chicken thighs, lay a splatter screen on top of the skillet; this will also keep your cooktop cleaner.

4. To prevent excessive smoking and spattering, scoop some of the produced fat out of the pan before placing it in the oven. Save the fat to fry latkes, make chicken liver pate, or roast potatoes and root vegetables.

5. Use an oven mitt while moving the pan from the cooktop to the oven and then from the oven to the counter. The handle of the pan will be pretty hot.