Crispy Oven Baked Chicken Thighs

Ingredients

• 4 cups Water (for brine)
• 0.25 cup Salt (kosher or table salt)
• 2 tbsp Brown Sugar (light brown)
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Rosemary Leaves (fresh, finely chopped)
• 1 tsp Thyme Leaves (fresh, finely chopped)
• 1 tsp Oregano (ground dried oregano)
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Chili Powder (optional for heat)
• 1 tsp Garlic Paste (or 1 clove minced)
• 1 unit Lemon Zest (zest of one lemon)
• 1 tbsp Tony's Creole Seasoning (or any Creole blend)
• 4 pieces Chicken Thighs (bone‑in, skin‑on)
• pinch Salt (for final taste)

Instructions

1. Make the Brine

   Combine 4 cups water, 1/4 cup salt and 2 tbsp brown sugar in a large pot. Heat gently, stirring until the salt and sugar dissolve completely.

   Time: PT5M

2. Cool the Brine

   Remove the pot from heat and let the brine cool to room temperature. This prevents partially cooking the chicken when added.

   Time: PT10M

3. Brine the Chicken

   Place the chicken thighs in a large bowl or zip‑top bag and pour the cooled brine over them. Ensure the pieces are fully submerged and let sit for 30 minutes.

   Time: PT30M

4. Dry the Chicken

   Remove the thighs from the brine, discard the liquid, and pat the chicken completely dry with paper towels.

   Time: PT5M

5. Prepare Herb‑Oil Mixture

   In a small bowl combine 2 tbsp olive oil, rosemary, thyme, oregano, paprika, chili powder (if using), garlic paste, and lemon zest. Mix until a uniform paste forms.

   Time: PT5M

6. Coat and Season Chicken

   Rub the herb‑oil mixture all over each thigh, making sure to get under the skin where possible. Then sprinkle both sides with Tony's Creole seasoning and a pinch of salt.

   Time: PT5M

7. Preheat Oven & Set Up Pan

   Preheat the oven to 400°F. Line a baking sheet or bacon pan with a wire rack; place the seasoned thighs skin‑side up on the rack.

   Time: PT5M

   Temperature: 400°F

8. Bake the Chicken

   Bake the thighs in the preheated oven until the internal temperature reaches 170°F for thighs (165°F for breasts). This usually takes about 35 minutes.

   Time: PT35M

   Temperature: 400°F

9. Broil for Crispy Skin

   Switch the oven to broil and cook the thighs for an additional 3‑5 minutes, watching closely until the skin is golden‑brown and crisp.

   Time: PT5M

   Temperature: Broiler

10. Rest and Serve

    Remove the chicken from the oven, let rest for 5 minutes on the rack, then serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

1g