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Crispy Oven-Baked Cajun Chicken Thighs

Crispy Oven-Baked Cajun Chicken Thighs with mahogany-red, crackling skin are baked on a wire rack for maximum airflow. This method cooks bone-in, skin-on chicken thighs until deeply golden and finishes with a light butter-brush and fresh lemon.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb bone-in, skin-on chicken thighs About 6 thighs
  • 1.5 tbsp olive oil
  • 1 tbsp fresh lemon juice
Cajun seasoning
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.75 tsp dried thyme
  • 0.5 tsp cayenne pepper Use full amount for moderately spicy; reduce to 0.25 tsp for milder
  • 0.5 tsp ground black pepper
  • 0.75 tsp kosher salt
For finishing
  • 1 tbsp unsalted butter Melted
  • 1 tsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 0.5 tsp fresh thyme leaves Optional
  • 6 lemon wedges For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and seasoning
  1. Preheat the oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet, or lightly grease a large shallow baking dish to support airflow.
  2. Pat the chicken thighs very dry with paper towels, especially the skin. This prevents moisture from stopping proper crisping.
  3. Combine smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, ground black pepper, and kosher salt in a small bowl. Mix until the Cajun seasoning is evenly blended.
  4. Combine olive oil and fresh lemon juice, then rub a thin layer over the thighs. Sprinkle Cajun seasoning generously over both sides and massage it in, keeping the skin side facing upward.
Bake for crisp skin
  1. Arrange the thighs on the prepared rack with space between each piece. Avoid overcrowding so exposed skin browns and crisps.
  2. Bake skin-side up for 35–40 minutes at 425°F (220°C). The skin should turn deeply golden-red with darker toasted areas around the edges, and the chicken reaches at least 165°F (74°C).
  3. If needed, broil for 1–2 minutes at the end. Watch closely since paprika can darken quickly, aiming for mahogany-red and golden skin—not blackened or burnt.
Finish and serve
  1. Stir melted unsalted butter with 1 teaspoon fresh lemon juice. Brush only a very small amount over the hot chicken so you do not saturate the skin.
  2. Rest the chicken for 5 minutes. This lets juices settle while the skin stays crisp.
  3. Scatter chopped fresh parsley and optional fresh thyme leaves over the thighs, then serve with lemon wedges. Serve immediately while the skin is at its crispiest.

Notes

For the crispiest skin, pat the thighs as dry as you can and keep them spaced on the rack—airflow is what drives browning. Refrigerate leftovers in an airtight container up to 3 days; reheat on a rack in a 400°F (205°C) oven until warmed through. Freezing is not recommended because skin crispness typically softens after thawing. For a lower-sodium option, use a reduced-salt Cajun seasoning (or reduce kosher salt slightly) without changing the bake time.