Crispy Onion Soup Baked Chicken Thighs
A brilliantly simple trick turns everyday chicken thighs into golden, crispy perfection. Coating them in mayonnaise and dry onion soup mix creates an irresistible crust with zero fuss. Ready in just 30 minutes — this budget-friendly dinner will become your new weeknight staple!
🛒 Ingredients
6 servings
- 6 bone-in chicken thighs with drumsticks
- 2 packets (approx. 40 g each) dry onion soup mix
- ½ cup (150 g) mayonnaise
- 2 lemons (for cleaning the chicken)
- Freshly ground black pepper (optional)
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Directions
- 1
Preheat your oven to 425 °F (220 °C). Rinse the chicken pieces under cold water, then rub them all over with the cut lemons to clean and lightly tenderize the meat.
- 2
Remove all the skin from each piece of chicken — this ensures the coating sticks properly and turns beautifully crispy in the oven.
- 3
Set up two shallow plates: spread the mayonnaise on one and pour both packets of dry onion soup mix on the other. Coat each chicken piece in mayonnaise first, covering all sides, then press it firmly into the onion mix to fully cover.
- 4
Arrange the coated pieces in a single layer in a dry baking dish — no need to grease it. Leave space between pieces so the heat circulates evenly.
- 5
Bake for 30–35 minutes, until the crust is deep golden brown and the juices run clear when pierced. For extra crunch, broil for the last 2–3 minutes.
💡 Chef's Tip
Skip the salt — the onion soup mix seasons everything perfectly on its own. Leftovers reheat well in the oven at 350 °F for 10 minutes to keep the crust crispy. Also works great with bone-in chicken breasts; reduce baking time to about 25 minutes.
Similar Recipes
Same category — Poultry
Same difficulty — Very Easy
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