Description
These chicken thighs deliver consistently crispy skin and savory, smoky flavors. This recipe provides a technique for achieving restaurant-quality results at home.
Ingredients
Scale
- 1.2 kg (2.6 lb) chicken thighs, bone-in skin-on
- 30 ml (2 Tbsp) olive oil
- 5 g (1 tsp) kosher salt
- 2 g (½ tsp) black pepper
- 2 g (1 tsp) smoked paprika
- 2 g (1 tsp) garlic powder
- 1 g (½ tsp) onion powder
- 1 g (½ tsp) dried thyme
- 1 g (½ tsp) dried oregano
- 4 g (1 tsp) light brown sugar
- 30 g (¼ cup) almond flour
- 15 ml (1 Tbsp) lemon-infused olive oil
- 1 tsp lemon zest
- 8 g (2 Tbsp) parsley, chopped
Instructions
- Preheat & Prep: Preheat oven to 220°C (425°F). Place a wire rack on a parchment-lined baking sheet.
- Dry Chicken: Pat chicken thighs completely dry with paper towels.
- Make Spice Rub: Whisk olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, oregano, and brown sugar.
- Coat Thighs: Toss chicken thighs in spice rub; rest for 5 minutes.
- Almond Flour Coating: Press thighs into almond flour, coating lightly.
- Arrange on Sheet: Arrange thighs skin-side up on the rack, spaced apart.
- Bake to Perfection: Bake for 35-40 minutes, until internal temperature reaches 74°C (165°F).
- Broil for Crispiness: Broil for 3-5 minutes, watching closely.
- Rest & Finish: Rest for 5 minutes; drizzle with lemon oil, zest, and parsley.
Notes
Patting the chicken thighs completely dry is crucial for achieving crispy skin. Almond flour adds extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Poultry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: chicken thighs, crispy chicken, baked chicken, easy chicken, dinner, weeknight meal, flavorful