Crispy Chicken Thighs in Convection Oven
Achieve perfectly seasoned, golden-brown Crispy Chicken Thighs in a convection oven with this foolproof recipe that’s ready in under 45 minutes! Featuring bone-in, skin-on chicken thighs rubbed with a tantalizing blend of garlic powder, paprika, dried thyme, and a touch of olive oil, this dish is a testament to flavor-packed simplicity. The convection oven’s circulating heat ensures irresistibly crispy skin while keeping the meat tender and juicy inside. Perfect for a weeknight dinner or a weekend indulgence, serve these chicken thighs alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad for a meal that’s as wholesome as it is flavorful. Whether you're a beginner or a seasoned home cook, this easy recipe is guaranteed to become a go-to favorite for its delicious results and minimal effort.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your convection oven to 425°F (220°C). Place an oven-safe rack on a baking sheet to allow air circulation around the chicken for extra crispiness.
Pat the chicken thighs dry with paper towels. Removing excess moisture is key to achieving that golden, crispy skin.
In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and pepper.
Rub the chicken thighs all over with olive oil, making sure to coat them evenly. This will help the seasoning stick and promote crisping in the oven.
Sprinkle the seasoning mixture generously over each chicken thigh, rubbing it into the skin and meat for maximum flavor.
Place the chicken thighs skin-side up on the prepared rack and baking sheet. Ensure there’s space between each piece for even cooking.
Transfer the baking sheet to the preheated convection oven and cook for 30-35 minutes, or until the skin is crispy and golden brown. Use a meat thermometer to ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. Resting allows the juices to redistribute for tender, flavorful meat.
Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
