Crispy Sheet-Pan Chicken Thighs Under $10
Ultra-crispy, juicy chicken thighs roasted on a single sheet pan with a simple pantry spice rub. This is a budget-friendly, scalable meal that holds up great for meal prep and freezes beautifully.
Chicken thighs are one of the best bargains in the meat case, and they’re hard to mess up. This sheet-pan method gives you crackly skin and tender meat without babysitting a skillet. Make a double batch for the freezer so future-you has dinner (and lunches) ready to go.
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Servings
6
Ingredients
Chicken
- •6 bone-in, skin-on chicken thighs (about 2½–3 lb total)
Oil + Seasoning
- •1 Tbsp cooking oil (canola, vegetable, or olive oil)
- •1 tsp smoked paprika (or regular paprika)
- •1 tsp garlic powder
- •1 tsp onion powder
- •3/4 tsp salt
- •1/2 tsp dried oregano (or Italian seasoning)
- •1/4 tsp black pepper
- •Pinch cayenne (optional)
Optional (but helpful) for easy cleanup
- •Aluminum foil or parchment paper
Instructions
- 1
Preheat the oven to 425°F. Line a rimmed sheet pan with foil or parchment for easier cleanup (optional).
- 2
Pat the chicken thighs very dry with paper towels (this is the key to crispy skin).
- 3
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, oregano, black pepper, and cayenne (if using).
- 4
Place the chicken thighs on the sheet pan, skin side up. Drizzle with the oil and rub it over the skin and underside of each thigh.
- 5
Sprinkle the seasoning mix evenly over the chicken (a little on the underside, most on the skin).
- 6
Roast for 35–45 minutes, or until the skin is deep golden and crisp and the internal temperature reaches 165°F in the thickest part (not touching bone).
- 7
Let the chicken rest for 5 minutes before serving. Spoon any pan drippings over rice, potatoes, or vegetables for extra flavor.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.