Super crispy roasted chicken thighs drizzled with an easy homemade hot honey. Includes my favorite tips for getting the crispiest chicken without having to deep fry!
- 1 1/2 lbs chicken bone-in, skin-on chicken thighs*
- 1 tablespoon house seasoning
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 tablespoons olive oil (or oil spray)
- 1/3 cup honey
- 1 tablespoon water
- 1 serrano chili, thinly sliced
- Preheat oven to 400. Line a sheet pan with foil and then fit a wire baking rack on top. Lightly brush or spray with oil. Set aside.
- Combine 2 teaspoons salt and 1 tablespoon house seasoning (or any other seasoning you like!) in a small bowl.
- Using your fingers, gently separate the skin from the meat of the chicken to make a little pocket. Add 1/2 teaspoon of the salt/seasoning mixture to each little pocket and spread around to make sure you are seasoning the meat itself.
- Then add 1/2 teaspoon baking powder to the remaining seasoning mixture and use that to sprinkle on top of the skin. Add chicken to pan.
- Drizzle with 2 tablespoons oil and spread all over the chicken. Alternatively, use a cooking spray to evenly coat.
- Bake chicken for 35-40 minutes, until the skin is super crispy and the meat registers 165 degrees.
- While chicken cooks, combine 1/3 cup honey, 1 tablespoon water and 1 thinly sliced chili in a small pan. Heat over low until honey and water combine come to a simmer. Let simmer for 5 minutes and then remove from heat. You can strain the honey if you want, but I like to keep the chilis in there while it cools to make it as spicy as possible!
- When chicken is cooked, remove from oven and drizzle with hot honey. Serve with your favorite sides and more hot honey as desired!
- When I buy chicken thighs at the store, 1 1/2 lbs is generally 4 good-sized chicken thighs. This recipe is easily scaled up/down as needed. Just keep in mind you'll need about 1 1/2 teaspoons seasoning per chicken (1/2 teaspoon on the meat, and then another 1 teaspoon on the outside)