The Best Crispy Skin Chicken! Just bake the chicken thighs with salt pepper and spice in a hot oven for an hour! It is so easy and my kids love it!
8 bone-in skin-on chicken thighs, about 4 pounds
1 teaspoon coarse kosher salt, or more to taste
½ teaspoon black pepper
2 teaspoons purchased herb and spice blend, see note*
- Arrange oven rack in center of the oven. Preheat oven to 425 degrees convection. Lightly coat a heavy large roasting pan with cooking spray or brush with oil.
- Lay chicken thighs in roasting pan. Sprinkle with about half of the salt and pepper. Sprinkle with half of the dry spices. Flip over, and sprinkle the other side with the remaining salt, pepper and spices. Turn chicken skin side up and transfer to the oven.
- Bake until the chicken is cooked through and the skin is very crispy, 50 minutes to 1 hour. Serve hot.
Note*: This recipe works with virtually any purchased herb and spice blend. An example would be Montreal Seasoning, Italian Seasoning, Greek Seasoning or Za’atar. Spice blends like curry powder, Cajun seasoning or Mexican seasonings are also a great option, though they can get dark, especially on the bottom of the chicken. If using a spice blend, err on sprinkling the spice heavier on the top (skin side) of the chicken. Please note that some herb and spice blends also contain salt and pepper. If yours does, use less salt and pepper.
- Serving Size: 1 thigh
- Calories: 190
- Sugar: 0
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 17 g
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