Sheet Pan Parmesan Garlic Chicken Thighs
The skin shatters when you bite into it. The meat underneath is so juicy it almost doesn't need a sauce. And the smell of garlic and Parmesan toasting together? That alone is worth the forty minutes.
Equipment
- Rimmed baking sheet (13x18 inches)
- Wire rack that fits inside baking sheet
- Small bowl
- Paper towels
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 cup freshly grated Parmesan (about 3 oz from the block)
- 4 cloves garlic, minced
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, freshly cracked
- Kosher salt, for seasoning chicken directly
- Lemon wedges and fresh parsley or chives, for serving
Instructions
- Preheat your oven to 425°F. Position the rack in the upper third. Let it heat for a full 15 minutes while you prep everything else.
- Pat every single chicken thigh dry with paper towels — tops, bottoms, sides. Any leftover moisture turns to steam in the oven and the skin never crisps. Season both sides generously with kosher salt.
- In a small bowl, combine the grated Parmesan, minced garlic, mayonnaise, olive oil, and black pepper. Stir until it forms a thick, cohesive paste — like a thick pesto.
- Using your hands or a spatula, spread the mixture evenly over the tops of the chicken thighs. A little on the sides is fine, but don't get it on the underside — you want the skin there to crisp directly against the rack.
- Place the thighs skin-side up on the wire rack set inside the baking sheet. Leave a little space between each one so the heat can circulate. Crowding them will trap steam.
- Bake for 40 to 45 minutes. You're looking for deep golden brown skin and an internal temperature of 175–185°F. If the topping is browning too fast, tent loosely with foil for the last 10 minutes.
- Let the chicken rest on the rack for 5 minutes. Squeeze fresh lemon over the top and scatter with parsley or chives before serving.
Notes
Why the wire rack matters: Without it, the underside of the chicken sits in rendered fat and juices, which steam the skin instead of crisping it. If you don't have one, line your pan with foil and crumple it into ridges so the chicken is slightly elevated.
Grate your own cheese: Pre-shredded Parmesan has starches and anti-caking agents that make it grainy when it melts. Freshly grated clings better and melts smoothly.
Pat dry again before topping: If you salted the chicken and let it sit, moisture beads up. Give it one more quick pat with a paper towel before adding the topping.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven or air fryer for 5–7 minutes to restore crispness. The microwave will soften the skin.