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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

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 175
  • Sodium (mg): 690
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 31


  • 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.


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Reviews (19 reviews)

  • Brushjl | 06/09/2020

    fantastic, great crisp skin and juicy meat. I did everything according to the direactions, turned off the oven after 45 minutes and let the chicken sit in the oven while it cooled down.

  • The_Inept_Chef | 05/18/2020

    So these were yummy. Easy spice rub-- no chopping, no peeling. In fact, in the interest of future laziness, I may make a big batch of the rub ahead of time to have on hand. I doubled the quantity, didn't have time to marinate fully (they still were very tasty), and lowered the oven to 425 convection as per people's comments (still left them in for 45 minutes). Patting them dry is important and so is keeping your eye on them as they cook. I had to lower the temp with about 8 minutes left to go. Very tasty! Will definitely make again.

  • SikaB | 03/18/2020

    Yum! Easy and quick recipe. Great weeknight dinner.

  • Birmingham_MI_Cook | 02/17/2020

    Fantastic! I love the Purple Pig and we eat there every single time we go to Chicago. Made these exactly as written. A winner.

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