Garlic Parmesan Chicken Thighs
Nothing beats that crispy, oven-baked goodness, and these Garlic Parmesan Chicken Thighs deliver. They’re the kind of cozy, satisfying dinner you’ll want to make on repeat.
Ingredients
- 5 pieces chicken thighs bone-in, skin on
- 2 tablespoons parmesan cheese grated
- 2 teaspoons baking powder
- 2 teaspoons Italian seasonings
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees If you have a convection setting or air fryer setting use it if possible. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking oil.
- Dry bone in chicken thighs with paper towels well to remove any extra moisture.5 pieces chicken thighs
- In a small bowl add the parmesan cheese, baking powder, Italian seasoning, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together.2 tablespoons parmesan cheese, 2 teaspoons baking powder, 2 teaspoons Italian seasonings, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper
- Rub the spice mix evenly over each thigh. Lay the chicken thighs on the pan. Leave a few inches of space between each piece.
- Bake for 30-40 minutes, using the convection or air fryer setting if you have it. If you don't have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature. If your chicken thighs are boneless start checking them for doneness after about 25 minutes.
- Once the chicken thighs reach an internal temperature of 165, the chicken thighs are fully cooked, and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously.
Notes
Do not use baking soda in place of baking powder. Baking soda will not create crunchy skin.
Don't cut all the fat off the chicken thighs when trimming, as the fat cooks and renders into the sauce on the pan. Cooking the fat instead of trimming it all off helps the meat to be juicier.
Boneless chicken thighs can be used, but they will finish cooking quicker. Start checking them for doneness after about 25 minutes.
To make them extra crispy place the chicken thighs under the broiler for a minute or two. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.
Nutrition
Calories: 329kcal | Carbohydrates: 2g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 546mg | Potassium: 314mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg