My mother-in-law shared this recipe with me on a napkin at my bridal shower. Thirty years later, it’s still the only chicken dish my husband ever asks for…

Pat chicken thighs completely dry with paper towels.
Tip: Removing moisture is key for crispy skin.

In a large bowl, mix onion soup mix with olive oil to form a paste. Coat the chicken thoroughly, rubbing it over and under the skin.

Carefully remove the hot skillet and place chicken skin-side up, leaving space between pieces.

Bake for 35–45 minutes, until the chicken is cooked through and skin is crisp.

For extra browning, broil for 2–3 minutes at the end.
Tip: Watch closely to avoid burning.

Let rest for 5–10 minutes before serving so the juices settle.