How do you get crispy skin on chicken thighs?
Pat the thighs dry before seasoning, use bone-in skin-on pieces, and roast uncovered at a high temperature. The oil in the rub and the rendered chicken fat crisp the skin as it bakes.
Can you use boneless chicken thighs instead?
Yes, but reduce baking time by 10–15 minutes and monitor for doneness at 165°F. Boneless thighs won't develop the same crispy edges as bone-in skin-on pieces.
What temperature should chicken thighs reach?
Internal temperature should reach 165°F (74°C) at the thickest part, away from bone. Thighs can handle slightly higher temps than breast meat without drying out.
How far ahead can you prep this dish?
Season and rub the thighs up to 4 hours ahead; store uncovered in the fridge to let skin dry slightly for extra crispness. Do not add the butter glaze until ready to bake.
Can you double this recipe?
Yes. Double all ingredients and use two baking sheets. Rotate sheets halfway through baking to ensure even cooking and browning.