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Chicken Thighs, Bone-In Skin-On (Seasoned)
Chicken Thighs, Bone-In Skin-On (Seasoned)
Photo coming soon
The Base Five Seasoning
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Salt, pepper, garlic powder, onion powder, smoked paprika.
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This combination works on almost everything, but it's especially good on skin-on thighs because the seasoning sits right on the skin and crisps into it.
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Don't be shy — season both sides, but focus on the skin side since that's what you're eating.
How to Cook Them
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Drizzle with extra virgin olive oil or avocado oil, then apply the seasoning.
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Place skin-side up on a sheet pan.
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Oven at 425°F for 35-40 minutes.
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The skin should be deep golden brown and crispy.
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Internal temp between 175-185°F — same as the marinated version, thighs like the higher heat.
Keep the Skin On
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Unlike the marinated version where you might shred and discard the skin, these are meant to be eaten with the skin on.
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The seasoning is on the skin, the fat has rendered into it, and the crispy texture is the whole point.
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If you're pulling the skin off this version, you're losing most of the flavor.
Quick Tips
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Pat the skin completely dry with paper towels before oiling and seasoning — moisture is the enemy of crispy skin
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Don't crowd the pan — give each thigh space so the heat circulates and the skin crisps evenly
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If the skin isn't crispy enough at 40 minutes, broil for 2-3 minutes at the end
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Let them rest 5 minutes before serving — the juices redistribute
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