Garlic Parmesan Chicken Thighs (Crispy!)
Crispy, oven-baked garlic parmesan chicken thighs with a simple seasoned crust.
Servings: 5 servings
Ingredients
- 5 pieces chicken thighs bone-in, skin on
- 2 tablespoons parmesan cheese grated
- 2 teaspoons baking powder
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (use convection or air-fryer setting if available). Line a baking sheet with parchment paper or spray aluminum foil with cooking oil.
- Pat the chicken thighs very dry with paper towels to remove excess moisture.
- In a mixing bowl combine grated parmesan, baking powder, Italian seasoning, paprika, garlic powder, salt, and black pepper; stir until evenly mixed.
- Rub the spice-parmesan mixture evenly over each chicken thigh, coating the skin side well.
- Arrange the thighs skin-side up on the prepared baking sheet, leaving a few inches between pieces.
- Bake for 30–40 minutes (about 30 minutes with convection); if using boneless thighs start checking at about 25 minutes. The chicken is done when internal temperature reaches 165°F and juices run clear.
- Optional: use the pan juices to baste each piece before serving.
Equipment
- Oven
- Baking Sheet
- Parchment paper or aluminum foil
- Mixing Bowl
- Measuring Spoons
- Paper Towels
- Meat Thermometer
Notes
- Do not substitute baking soda for baking powder because it will not crisp the skin.
- Leave some fat on the thighs when trimming for juicier meat.
- If using boneless thighs, begin checking for doneness after about 25 minutes.
- To make extra crispy, broil for 1–2 minutes while watching carefully.
- Cooking on a wire rack yields crispier skin, but placing thighs directly on the pan can be juicier.