Crispy Baked Bone In Chicken Thighs (Lemon Parmesan)

Delicious chicken thighs cooling on a rack with a dish of lemon parmesan topping nestled between them.

5 from 1 vote

Crispy Baked Bone In Chicken Thighs (Lemon Parmesan)

These Baked Bone In Chicken Thighs are a lifesaver on busy weeknights! Part of our one pan dinner recipes, they're made on a sheet pan with minimal dishes and just 10 minutes of hands on time. Use skin on chicken thighs and a secret ingredient (baking powder!) to make extra crispy, golden brown goodness. Then toss them with a homemade lemon parmesan sauce for tons of flavor!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 518kcal

Author: Misty

Equipment

Ingredients

3-4 lbs bone-in skin-on chicken thighs
2 tablespoon olive oil
1½ teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon pepper
1 tablespoon baking powder aluminum free (see note)

Lemon Parmesan Sauce

2 tablespoon butter melted
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon garlic powder
¼ cup parmesan cheese shredded
1 teaspoon dried parsley or 1 tablespoon fresh
¼ teaspoon dried oregano or ¾ teaspoon fresh
¼ teaspoon red pepper flakes

Instructions

Preheat the oven to 400 degrees F. Line a large baking sheet with foil, then place a wire rack on the tray. Spray with non-stick spray.
Pat the chicken thighs dry with paper towels. If any pieces of chicken have large excess flaps of fat, trim it off.
3-4 lbs bone-in skin-on chicken thighs
Place the dried chicken in a large bowl. Add the oil, salt, garlic powder, pepper, and baking powder on top. Toss well until the chicken is easily coated.
2 tbsp olive oil, 1½ tsp kosher salt, 1 tsp garlic powder, ½ tsp pepper, 1 tbsp baking powder
Place the chicken on the wire rack, spread out as evenly as possible. Bake for 30-40 minutes, or until an instant read thermometer reads at least 165 degrees (see the notes for more information on temperature).
While the chicken is cooking, combine the sauce ingredients in a small bowl.
2 tbsp butter, 1 tsp lemon zest, 1 tbsp lemon juice, ½ tsp garlic powder, ¼ cup parmesan cheese, 1 tsp dried parsley, ¼ tsp red pepper flakes, ¼ tsp dried oregano
Once the chicken reaches the desired temperature, switch the oven to the broiler and broil on high for the last 3-4 minutes, watching carefully so it doesn’t burn. Remove once golden and crispy, then brush each piece generously with sauce. Serve immediately.

Notes

*Aluminum free baking soda is important so the chicken doesn't taste metallic. Just check the ingredient label to make sure it doesn't say aluminum.

Tips and Tricks

Choose small pieces of chicken for most flavorful results!
Don't be shy when patting the chicken dry. The less moisture it has, the better the final results.
When in doubt, it's not a bad bet to overcook dark meat. It actually helps the connective tissues break down, making it more tender!
Keep in mind that the internal temperature of the meat will continue to rise during the broiling step. I usually start broiling when they've reached 165-170 degrees.
Add the sauce right before serving, then serve immediately. You don't want them to get soggy!

Temperature Notes: The chicken should reach a minimum internal temperature of 165°F. However, the good news when making dark meat is that it will stay juicy and tender even at higher temps of up to 190°F! I have had excellent results cooking chicken thighs well past 165 F. Whatever target temperature you choose, keep in mind that it will continue to increase during the broiling step.

Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Let them cool before storing in order to avoid excess condensation in the container.

Reheating: Microwave on med-high power until it is mostly heated through, 30-90 seconds. Then pop it under the broiler of your oven or toaster oven for 2-3 minutes, until the skin is hot and sizzling again.

Nutrition