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Crispy and Garlicky Chicken Thighs

Servings: 3 to 4

At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning thighs at home. Fortunately, you can get similar crackly skin with bone-in thighs and hands-off roasting in a very hot oven.


  • 1 Tbs. granulated garlic
  • 2 tsp. sweet paprika
  • 1/2 tsp. smoked paprika
  • 1/8 tsp. cayenne
  • Kosher salt
  • 1/4 cup vegetable oil
  • 2 lb. skin-on, bone-in chicken thighs
  • Freshly ground black pepper


  • In a medium bowl, combine the garlic, paprikas, cayenne, and 1-1/2 tsp. salt. Rub 1 Tbs. of the spice mixture under the skin of the thighs, making sure to leave the skin attached.
  • In a large bowl, combine the oil with the remaining spice mixture. Add the thighs and turn to coat. Let sit at room temperature for 40 to 45 minutes, or cover and refrigerate for up to a day, turning the thighs occasionally.
  • Position a rack in the center of the oven and heat to 450°F. Pat the thighs dry with a paper towel, season with 1/2 tsp. salt and 1/4 tsp. pepper, and place on a foil-lined
    rimmed baking sheet. Roast until the chicken is cooked through and the skin is crackly and crisp, 40 to 45 minutes. Serve immediately.


Rate or Review


  • MarieBe | 03/17/2018

    very good and definitely very crispy skin. I lowered the temp to 400 degrees (convection), which worked out perfectly, as I was also making spoonbread.

  • AdeleR | 03/16/2018

    These were very good, but at 40 minutes they were a bit over cooked for my taste. I would check them after 35 minutes, but a definite repeat.

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