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Crispy Dry-Rub Baked Chicken Recipe for Flavorful Results

Crispy Dry-Rub Baked Chicken

Bone-in, skin-on chicken thighs are coated in a smoky, savory dry rub and baked on a rack until the skin is crisp and the meat is juicy. This dependable dinner is simple enough for a weeknight and flavorful enough for guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 8 about 3 pounds total Bone-in, skin-on chicken thighs
  • 1 tablespoon Olive oil or neutral cooking oil
Dry Rub
  • 2 teaspoons Kosher salt
  • 1 1/2 teaspoons Paprika, smoked or sweet
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Packed light brown sugar
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Chili powder or cayenne-free paprika blend
  • 1 teaspoon Aluminum-free baking powder

Method
 

Step-by-Step
  1. Pat the chicken very dry with paper towels. Place it uncovered on a rack in the refrigerator for at least 30 minutes, or preferably overnight, to remove surface moisture.
  2. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack over the sheet.
  3. Combine the kosher salt, paprika, garlic powder, onion powder, brown sugar, black pepper, chili powder, and baking powder in a small bowl.
  4. Rub the chicken lightly with oil, then coat it evenly with the dry rub. Work some seasoning under the skin where possible without completely detaching the skin.
  5. Arrange the thighs skin-side up on the rack, leaving space between each piece so hot air can circulate.
  6. Bake for 35–45 minutes, checking the thickest part with an instant-read thermometer. The chicken is safe at 165°F (74°C), while dark meat is often more tender at 175–185°F (79–85°C).
  7. Rest the chicken for 5–10 minutes before serving. If the skin needs more color, broil for 1–2 minutes while watching closely to prevent burning.

Notes

Use about 1 1/4 teaspoons fine table salt instead of 2 teaspoons kosher salt. Drumsticks may need roughly 40–50 minutes, depending on size. Boneless, skinless thighs usually take about 20–25 minutes at 425°F but will not become crisp in the same way. For a lower-sugar rub, omit the brown sugar.