How To Make CRISPY CHICKEN in the Oven | BEGINNERS RECIPE | Oven Baked Chicken Thighs

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Clean and trim the chicken thighs, ensuring a nice cap of fat on top and trimming excess fat around the edges.

Trim any excess fat from the back and remove any butchering residue like membranes and veins.

Loosen the skin cap to allow spices under the skin, breaking the membrane if necessary.

Pat both sides of the chicken dry with paper towels and add them to a large bowl.

Drizzle a couple tablespoons of avocado oil over the chicken, using a high-temperature oil.

Toss the chicken in the oil to ensure even coating.

Add in the homemade hickory barbecue seasoning (or other seasonings like Lawry's or adobo) and toss again, making sure to get some seasoning under the skin.

Preheat the oven to 425°F (220°C).

Place the seasoned chicken on a wire rack to cook evenly, ensuring space between pieces.

Bake the chicken in the preheated oven at 425°F for 25 minutes, then turn the oven down to 350°F (175°C) for another 20 to 25 minutes.

Check the internal temperature of the chicken, aiming for 165°F (74°C) for safety, but preferably 180°F to 190°F (82°C to 88°C) for fall-off-the-bone tenderness.

Let the chicken rest for 10 minutes before serving to allow juices to redistribute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary