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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


  • Eric3671 | 05/27/2018

    Recipe is not correct. 2lbs of chicken thighs is about 4 small to medium thighs. 1 Tbs under the skin of each thigh is 4 Tbs. The amount of spice plus salt does not add up to that amount plus extra to mix with marinade. Using 1 tsp per thigh plus remainder mixed with oil, when cooked, left the chicken over spiced and an oil slick, even when patted dry as recommended. When using a temperature of 450 degrees for 40 45 minutes make sure you have a new battery in your smoke detector, your extinguisher at the ready and the fire department on speed dial! Did anyone even try to cook this recipe before printing it?

  • Maryford | 05/19/2018

    I agree, 450 is too high and I have an oven than runs a little cool. Mine seemed a bit overcooked (though skin was nice and crispy!). Next time I make these I will not use the additional 1/2 tsp of salt before baking. Saltiness almost overwhelmed the garlicky flavor. May even cut back the salt a bit in the rub.

  • szatlanta | 05/08/2018

    These were excellent, served for a casual dinner party and worked well. I did 425 degrees and used a meat thermometer. It took less than 30 minutes to cook.

  • CJMason | 04/23/2018

    As everyone else noted. 450 is too much heat. 425 convection was plenty for 40 minutes. They were delicious and crispy but beg for a sauce of some kind.

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