After a kitchen remodel, we got new appliances, including an oven with a convection setting, which we previously did not have. I’ve used it occasionally, but never really found any use for it that I couldn’t live without — until I made these chicken thighs.
They are crispy and flavorful, like they’ve been fried, but are cooked in an oven. Now, I know you’ve probably made all kinds of things in your oven that are supposed to taste “fried” but really don’t, but these actually do — and they don’t require any oil. The skin is super crispy, while the chicken is moist and juicy. It’s amazing!
Besides the convection oven, the secret to these mouthwatering chicken thighs is baking powder. I don’t know how it works, but it does, and it’s amazing, that I promise you. You’ll start your oven at 450 and then change it to the convection at 425. The high heat convection will cook your chicken to perfection in 30-40 minutes.
As far as flavor goes, I used Pumpkin Pie Spice I got from Ava Jane’s Kitchen. Now, I know you’re probably thinking I’m crazy — baking powder and pumpkin pie spice in a chicken recipe?!? But trust me, it works, especially as the weather gets cooler. The Pumpkin Pie Spice gives the chicken a warm, robust flavor that will remind you of crackling leaves in the fall. The crispy chicken would be delicious with rice pilaf with dried fruit, and makes a warm comforting meal on a cool night.
Prep time: 40 minutes
1 teaspoon baking powder
1 teaspoon Ava Jane’s Kitchen Pumpkin Pie Spice
1 teaspoon Colima Sea Salt
1 1/2 pounds bone in, skin on chicken thighs
Preheat oven to 450 degrees F. Line a baking sheet with parchment or foil.
Combine the baking powder, spice blend, and sea salt in a small bowl.
Lay the chicken on the baking sheet and sprinkle with the mixture.
Turn the oven to 425 convection setting, and bake the chicken for 30-40 minutes, until skin is crispy and chicken reaches an internal temperature of 165-175 degrees F.
Easy to download PDF: Crispy Pumpkin Spiced Chicken Thighs