Smoky and Sweet Crispy Roasted Chicken Thighs

"What if I told you that you don’t need to deep fry your 🍗🍗 in a ton of oil to get the Crispiest Chicken ever? Sweet Heat Crispy Oven Fried Chicken^^"
-- @simplybeautifuleating

A Note from Feedfeed

If you enjoy the combination of sweet and smoky flavors and the crunch of fried chicken, these chicken thighs are a delicious and healthier alternative to deep-fried chicken. Coated in a flavorful blend of spices, and then roasted in the oven until crispy and golden brown. Serve with a big salad or a combination of roasted vegetables for a healthy dinner.

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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4

Recipe Card


  • 10 bone-in, skin-on chicken thighs 
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt 
  • 2 teaspoons sweet paprika
  • 1 teaspoon black pepper
  • Pinch of cayenne
  • Honey Garlic Diana sauce, for garnish if desired


  • Step 1

    Preheat oven to 450F* ( see note below).

  • Step 2

    Dry chicken thighs with paper towels really well. The drier the better. Mix the salt, paprika, pepper and baking powder in a small bowl then lightly sprinkle on each thigh skin side and bottom. Gently rub the seasoning on each piece to evenly cover. Prepare a large baking pan by lining it with foil.

  • Step 3

    Place the chicken thighs on the baking pan, (I use a non-stick one or spray yours with non-stick spray). Leave a bit of room between the chicken pieces so they don’t stick to each other.

  • Step 4

    ***here is where you need to pay attention*** Place the chicken into the oven and immediately reduce the temperature to 425˚F on convection cook (if possible). The trick is to have the convection air circulate around for the ultimate crispiness. Bake for 35 - 40 minutes, the chicken should be golden brown.

  • Step 5

    Let the chicken rest for 5 minutes before serving or you can toss them in any sauce you desire. I like to use any flavour of Diana sauce.