Step 1

To get started, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) for about 20 minutes. Pick out thighs that are around the same weight so that they may be baked at the same rate.

Step 2

If you don't have the time, skip this step and go straight to the next one. If you do have the time, bring them in salt water for at least 15 minutes.

Step 3

Make sure you pat them dry extremely well; if you don't, their skin won't turn golden and crispy!

Step 4

The chicken thighs should be coated with oil on both sides, and then taco spice and salt should be applied liberally to all sides.

Step 5

If it is at all feasible, carefully raise the skin and scrape a small amount of oil and seasoning under it. This is especially important to do if you remove the skin from the thighs before eating them regularly.

Step 6

Next, pepper the thighs and smear them with honey before serving. Olive oil should be used to lubricate a baking sheet or dish before placing it in the oven (or line one with foil and then grease).

Step 7

After positioning the thighs on the pan or dish, move them to the center rack of the oven that has been warmed.

Step 8

They should be baked for 30 to 40 minutes, depending on the size of the thighs: 3 to 4 ounces should take 30 minutes, 5 to 6 ounces should take 35 minutes, and 8 ounces should take 40 minutes (40 minutes). When they reach 165 degrees Fahrenheit (71 degrees Celsius), remove them from the oven.

Step 9

You can certainly bake them without the skin, but the result won't be as crispy or tasty as it would be with the skin. The fat within the skin imparts taste and helps retain moisture in the meat even after it has been baked.

Step 10

Before serving, let them rest for three to five minutes. The temperature inside will climb over this period, eventually reaching around 165 degrees Fahrenheit (74 degrees Celsius).

Step 11

Lemon juice should be squeezed over the top, and chopped parsley should be used for garnish.