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Adjust your oven racks to upper-middle and lower-middle positions. You need to start baking your chicken on the bottom rack and finish it off on the upper rack.
Preheat your oven to 250 degrees.
Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
If your chicken seasoning is low or no salt or sodium you must use 2 teaspoons of salt or seasoned salt in this recipe. I just don't want your skin to taste salty (if you enjoy eating a little crispy skin like I do on occasion). Some chicken seasonings are have a high salt content.
In a small bowl or in a large resealable bag, combine BAKING POWDER, chicken seasoning, garlic powder, seasoned salt and pepper. Set aside.
Wash and pat your chicken thighs dry with paper towels. Trim excess fat or skin if necessary.
Place in the large resealable bag or bowl with powder mixture.
Adjust and shake the chicken thighs around. Make sure all of them are lightly coated in the baking powder mixture. Shake each thigh to remove excess coating before placing on your prepared baking sheet.
Place the chicken thighs on your prepared sheet. Bake for 50 minutes on the lower-middle rack.
Remove your thighs from lower-middle and move to upper-middle rack. Close your oven door and turn the temperature up to 425 degrees. Your oven needs to preheat with the chicken thighs inside it.
Bake for another 45 - 55 minutes and thighs are a nice golden brown color. Start watching your chicken thighs at about the 30 minute mark. Depending on the size of your chicken thighs you will need to check for the appearance of burnt spots. A few are ok but you don't want a lot of them.
Try to turn your baking sheet quickly, halfway through baking if your oven has a hotspot. Remove thighs from oven and let stand for a few minutes before serving. Enjoy|!