Best Baked Chicken Thighs
Baked Chicken Thighs are a delicious dinner idea! Learn how to make the best oven baked chicken thighs. Perfectly seasoned and deliciously crispy, our favorite chicken thigh recipe.
Make these baked chicken thighs once and your family will be asking you to make them again and again. They are that good!
Baked chicken is a favorite for quick and easy dinners, and baked chicken thighs are a delicious and often overlooked option. Out of all of the recipes for chicken thighs that I’ve tried, this is my favorite!
Why oven baked chicken thighs?
- Chicken thigh meat is usually more moist and flavorful than chicken breast meat.
- When you bake chicken thighs the right way, they will be deliciously crispy on the outside and juicy inside.
- The seasoning for this chicken thighs recipe is so simple and so tasty.
- Chicken thighs are a budget-friendly meal.
If chicken breasts are what you have on hand, try my favorite Baked Chicken Breast recipe. It’s my simple method for cooking tender, juicy chicken breasts in the oven!
How to Make Baked Chicken Thighs
Here’s a quick overview of how to make this easy chicken thigh recipe, plus tips for the best baked chicken. You’ll find the full recipe with ingredient amounts and instructions below.
Ingredients
- Bone-in skin-on chicken thighs. To serve 6 people, buy 3 pounds of meat, or about 8 thighs.
- Herbs and seasonings. This recipe uses my favorite dry rub to season the chicken. All of the spices and seasonings are common ones that you probably have on hand.
- Olive oil, for moisture and that crispy skin!
Recipe Steps
- Whisk together the dry rub ingredients.
- Pat the chicken dry with paper towels and place it on a rimmed baking sheet that you’ve lined with foil or parchment paper.
- Rub all sides of the chicken first with olive oil and then with the spice rub. Arrange the chicken thighs skin side up on the pan.
- Bake at 400° F for 30 to 45 minutes, until the internal temperature of the chicken is 165° F.
- Let chicken rest for 5 minutes before serving.
Frequently Asked Questions
How do you make chicken thighs crispy in the oven? There are a few secrets to crispy chicken thighs. First, it’s essential that you pat the chicken dry before rubbing it with the seasonings. Just use a paper towel to pat off any excess moisture. This will ensure that your chicken gets crispy in the hot oven. Rubbing some olive oil over the chicken also helps it to crisp, as does baking it at a high temperature. You can broil the chicken for a few minutes after it bakes, but I find that my chicken crisps enough without broiling.
Should you bake boneless skinless chicken thighs or bone in with skin? For this recipe, I prefer to use bone in skin on chicken thighs. The bone in thighs turn out juicier and the skin gets extra crispy as it bakes. You can certainly use boneless skinless chicken thighs in this recipe.
How long do you cook chicken thighs in the oven and at what temperature? Bake your chicken thighs at 400 degrees for 30-45 minutes. If using boneless chicken thighs bake about 10 minutes less. You want the internal temperature of your chicken to reach at least 165° F when measured with an instant-read thermometer. Be sure to insert the thermometer into the thickest part of the chicken thigh, and don’t let it touch the bone.
Can you cook vegetables on the same pan with the chicken? Yes! Depending on which vegetables you would like to cook, you may need to add them to the baking sheet after the chicken cooks for a few minutes so that the veggies don’t overcook. Potatoes, sweet potatoes, broccoli or carrots are all good options.
Tips for the best baked chicken thighs
- For the juiciest and crispiest chicken, use bone in skin on chicken thighs. If you prefer, you can also use boneless skinless chicken thighs, or even chicken breasts or drumsticks. You will need to adjust the cook time for different types of chicken.
- Pat the chicken thighs dry with a paper towel.
- Rub the dry chicken with olive oil. The oil both helps to keep the chicken moist and helps it to crisp as it bakes.
- Rub the seasoning on both sides of the chicken, both on top of the skin and under the skin. You want the tasty rub to be all over the chicken for the best flavor.
- Bake your chicken on a rimmed sheet pan that you’ve lined with foil or parchment paper. Lining the baking sheet makes for very easy clean up. If you plan to broil your chicken at the end for an extra crispy crust, don’t use parchment paper since it cannot go under the broiler. If you don’t have a rimmed baking sheet, you can use a baking dish, such as a 13×9-inch glass baking dish. (You don’t need to use foil or parchment paper in a glass dish, and do not put it under the broiler.)
- Bake chicken thighs skin-side-up and do not flip or move the chicken as it bakes.
- Cook your chicken until it reaches an internal temperature of 165° F. Then let it rest on the pan for 5 minutes to allow the juices to redistribute before serving.
These oven baked chicken thighs are one of my family’s favorite dinners and I make them often for a quick weeknight meal. I hope you enjoy them as much as we do!
More Chicken Thigh Recipes
- Baked Chicken and Rice
- Tuscan Slow Cooker Chicken Thighs
- Instant Pot Chicken Thighs
- Crockpot Chicken and Potatoes
Baked Chicken Thighs
Ingredients
Rub Ingredients:
- 3 teaspoons dried Italian seasoning or dried oregano
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon coarse Kosher salt or 1/2 teaspoon table salt
- ½ teaspoon pepper
Other Ingredients:
- 3 pounds skin-on bone-in chicken thighs about 8 thighs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with foil or parchment paper.
- In a small bowl, whisk together the rub ingredients until well combined.
- Pat the chicken thighs dry and place them on the baking sheet.
- Rub both sides of the chicken with olive oil. Rub the spice mixture over the chicken, rubbing it on both sides of the chicken. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
- Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-45 minutes, depending on the size of your chicken thighs.
- Let the chicken rest for 5 minutes on the pan before serving.
Notes
- Boneless, skinless chicken thighs will take about 10 minutes less to bake.
Nutrition
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Delicious!!
I’m so glad you liked them!! Thank you for letting me know!
Excellent! I only changed a little.. I used smoke paprika, didn’t use pepper and I used boneless chicken thighs. My picky 13 year old actually ate all of his and didn’t complain.
I’m so glad that you enjoyed this recipe! It’s the best when the kids eat their dinner without complaint. 🙂
I would TOTALLY take one of these oven-baked chicken thighs over anything fried ANY day! They look SO incredibly juicy and I love that spice rub!!
Thank you, Sarah!
This is the perfect meal for busy weeknights! So crispy and flavorful!
Thanks, Christina! It really is so easy!
I’m cooking now. Will update after tssting!!
I hope you loved the chicken!
My picky kids loved them! Will make weekly I’m sure!😀
These chicken thighs were easy & delicious. My picky grandson ate it right up!
I’m so happy they were a hit!
Delicious! I followed the recipe as written. I included carrots, potatoes, and green beans on the pan, drizzled with olive oil and salt and pepper. It was a super easy and tasty meal. I was given permission to make this one again!
This chicken looks like it’s baked to perfection! So good!
Thank you!
Great recipe Kristine! We used boneless, skinless chicken thighs and the flavour of that rub was awesome. The chicken was so tender! With roasted veggies, it was a quick dinner for a busy work night!
Isn’t the rub so good? Thank you for taking the time to let me know how you liked this!
Wow this looks delicious! Can’t wait to try it.
Thank you for the great recipe!
Have a great day.
Priyanka
Do the thighs go directly in the pan so they are then in the juices as they cook? Or do you cook them on a rack?
I cook mine directly on the pan (which I line with foil or parchment for easy clean up). You could cook them on a rack. I don’t because I don’t want an extra dish to wash. 😉
Hi! Quick question, may I use my Le Creuset oval casserole stoneware dish???
I think that should work well. Enjoy!
Thank you Kristine!!! I’m new to cooking and tend to get nervous if I don’t have the proper cookware to use. I just found your blog and I love it!!!!!
Hi Roxanne! Welcome! I’m so glad you found my blog and I hope you find some new favorite recipes here!
Hi Kristine,
I had about 4 thighs in the freezer I set out this morning having no idea what I would do with them for dinner tonight. I came across your recipe and it is now going in my recipe book. Very easy with fantastic results! My daughter and I couldn’t get over how crispy the skin was. I usually stay away from it but tonight was an exception! I will be having this again! Maybe not every week, but definitely it is a keeper!
Thank you for the recipe. I followed your perfect instructions. Four thighs were done in 33 minutes. I took them out at 160 degrees and after letting them rest the temp was that perfect 165 👏👍 The olive oil, seasoning on top AND under the skin ( very important) and patting all the moisture off the chicken made it crispy and moist! Absolutely awesome!
Terry
Hi Terry, Your comment put a smile on my face this morning! I’m so happy that you had success with this recipe! It is a favorite here too – we love this seasoning blend!
Well in the oven it went. One of seasonings I accidentally put with others to mix was cumin, but caught it before much went in. Luckily I like cumin but hopefully this slight mistake still turns out wonderful.
I think it will still be delicious! I hope you enjoyed it.
Yes hardly noticed. Very delicious!! Defineate keeper!
Absolutely fantastic! I served it with red beans and rice for dinner and Dad loved it as well.
I’m so glad you liked this! It’s one of our favorites.
Making for second time tonight, hubby loves them. Just as an FYI, I make extra rub and sprinkle it on quartered or halved (depending on size) yukon gold potatoes and roast them just like the chicken, yummy! I spray the potatoes with olive oil and then add the rub. When the potatoes come out of oven I sprinkle a little lemon zest and juice on them… OMG a great combo with the chicken. Thanks for the recipe
That’s a great tip to make extra seasoning for potatoes! I’m going to try that. I’m so glad you’re enjoying this recipe. 🙂
I have an allergy to onion powder. My son doesn’t like garlic. Having that these ingredients bring out the flavor, I am in search of substitutes to help bring out the flavor. Any ideas are appreciated! 🙂
Hi Bonnie, You could try leaving them out and using your favorite spice blend or other spices that you enjoy. You could do a chili powder/cumin/paprika/brown sugar rub if you like those flavors. 🙂
My husband loved this recipe. He took 5 leftover thighs to work the next day and his boss went crazy over them. I am making them again tonight. Thanks for the recipe! Denise, Tampa
I am so happy that this recipe was a hit! Thank you for taking the time to let me know. 🙂
OH MY GOODNESS! Kristine, this is by far the best baked chicken thigh recipe I have ever tasted A keeper for sure. I normally eat only the white meat but this recipe is fantastic. Looking forward to trying more of your recipes.
I’m so glad you enjoyed these! You should also try my baked chicken breast recipe. The seasoning is similar to this one and the chicken turns out perfectly cooked and never dry! 🙂
Thanks for this quick and delicious recipe. My wife and I both love this recipe for chicken thighs. It’s tasty and easy to cook. And what I like most is that it always comes out flavorful.
I’m so glad you both enjoy this recipe, Bill! It’s one of our favorites, too!
This is without a doubt the best and easiest way to make chicken thighs! Huge hit with my family and requested often! Thank you so much for sharing!
I followed most of the recipe but did not have olive oil, so I used mayonnaise and added jalapeno hot sauce together and then rubbed the chicken with that before I seasoned it. I also just used garlic powder, salt and peeper as I didn’t have all the other seasonings. The chicken was nice and crispy and had a tiny kick to it.. I did wash mine before hand and dried it well. I have always washed my chicken!!!!
I’m glad you enjoyed it! There’s no need to wash chicken because any harmful bacteria will be killed while it cooks, and washing it can spread germs around your sink. You do you, though!
2nd time making this! Sooo good & easy to make. Thank you for sharing. Next one on my to make list is your Broccoli salad.
I’m so happy to hear that! These chicken thighs are a favorite in my house too. 🙂 I hope you love the broccoli salad!
Do I cover the top of the pan with foil also?
You bake the chicken uncovered.
Very best chicken recipe I have ever used! The skin was crisp and the chicken was juicy. It’s my kind of cooking style–highlighting the main ingredient and not making things complicated. 🙂 Thank you!!!
That is wonderful to hear! I like to keep things simple whenever possible, too. 🙂
Delicious! Great simple rub recipe which I will use as my go to recipe!
Everyone loved it and wanted the recipe!
This was delicious! I halved the recipe for 4 bone-in, skin-on chicken thighs and it was perfect. The chicken was incredibly juicy and the rub added a great flavor. Can’t wait to cook them again!
Thanks Katy. I am glad you enjoyed it!
Can you put the chicken thighs in frozen ? Well mine are about half frozen right now and I don’t wanna wait for them to defrost lol . Thanks !
I would recommend thawing them or you risk the chicken not cooking evenly. To quickly defrost chicken, you can place it in a zip-top bag in a bowl or sinkful of cool water for 15-20 minutes, flipping the bag over halfway through.
This was amazing and my boyfriend can’t get enough of them! All I had were boneless/skinless thighs but i tried it anyways, added a little roasted garlic herb and garlic salt and oh wow! Definitely making this again!
My family loves this recipe, I will be making them tonight for the 2nd time this week! Sooooooo yummmmyyyy!
I am going to try this recipe tonight do you cover your chicken as it cook.
No, I don’t cover it as it cooks. I hope you enjoy it!
Very tasty! Thanks for a recipe everyone liked!
Didn’t change anything and it was delicious! Easy and everyone loved it
Glad you liked it!
I would like to do this recipe with bone in skin on chicken thighs and bone in skin on chicken breasts. Any different directions for the breasts? Probably have to cook longer.
Yes, the bone-in breasts may take a little longer to cook. You can use an instant read thermometer to check that they cook through to 165 degrees F. The bone-in breasts will probably take about 40-50 minutes to cook through.
This was absolutely amazing and delicious! I used boneless skinless chicken thighs and they turned out perfect.
I’ve been looking for a chicken rub that I actually like and it has been impossible to find – until now!
This rub is incredible! It smells amazing as it is cooking and tastes even better. I’m so grateful, thank you for sharing!!!
That makes me so happy! Thank you for taking the time to let me know how you liked the recipe. 🙂
Perfect and delicious!
Do you cover the chicken while baking?
No, you bake it uncovered. Enjoy!
Awesome dish. Rarely do I serve the same meal twice since I’m always looking for something new, this one is on my make again list. I did add a little celery salt. This paired well with steamed broccoli.
Glad you enjoyed it!
Oh my goodness this recipes is so simple and delicious. Thank you for foolproof juicy savory chicken. Amazing!
I made this tonight it turned out really good. Thank you for the recipe. I will definitely be making it again 🙂
I made this last night and it turned out really well. My husband loved it! Trying the baked chicken breast recipe tonight as white meat is more my style. Can’t wait! Thank you for the great help!
Can I marinate the chicken with your ingredients? If so can I marinate it overnight?
Yes, you can rub the chicken with the olive oil and seasonings and let it marinate in the refrigerator overnight. I bet it will be extra flavorful that way!
that will be a new staple in my house!
Great recipe! I’ve probably made this 5 times in the last month. Its definitely a staple here!
I put them directly on the pan along with par-boiled potatoes (slice about 1/2″ & boil about 10 min), toss with olive oil & sea salt & fresh rosemary. I flip potatoes halfway through. They form a nice crust from the chicken fat.
I’m glad you’re enjoying this recipe! Thank you for taking the time to share your modifications. 🙂
Loved it.i also drizzle it with a honey and brown mustard before baking ,superb would also add that to your recipe,thank you
Perfect result. I prefer thighs to breast chicken because of the juicy, tender result. I never thought to use olive oil as the surfactant. I only cook for myself so I guess-timated the spices, cut most down by half. Just right. they were actually sizzling when I took them out to rest. they didn’t need anything added, but next time I will toss a little cranberry sauce (I actually make my own, hate the canned goop) on the side. Served it with spinach/corn souffle and mashed potato. Just right. Thank you.
I made this last the best, my family enjoyed it. This is my go to chicken recipe from now on
I’m happy to hear that you enjoy this recipe!
My 13 year old son, who has been in chemotherapy for almost 10 months has asked for these on a regular basis! Whether they are oven baked or in the instapot- this is a new family favorite!!
I’m so glad that your son is enjoying this recipe. Sending all of my positive thoughts for his health. 🙂
Hubby raved about this chicken .. he kept saying to use the seasoning on drumsticks.. fish ..
👩🍳😀
Isn’t the seasoning so good? I’m glad you enjoyed it!
I made these tonight. They were delicious! My husband and I both really enjoyed them.
My chicken thighs were on the larger side, and even 45 minutes wasn’t enough cooking time. I think they’d have to be very small thighs to cook in 35 minutes.
I really appreciate the delicious, simple recipes I’ve found on your website. Thank you for all your effort.
Will a 9X13″ ceramic baking dish work or does it have to be a lined baking sheet?
That will work!
Awesome thanks for the feedback Kristine! Hope I get to check out more recipes on here.
I rarely use chicken thighs to cook and wanted something different. This recipe is delicious and will now be one of my regulars. My toddler even ate several pieces and my husband loved it! I can’t wait to try your other recipes! Thank you!
Hi I would like to know how to get crispy skin and juicy chicken thighs with boneless but skin on
You can follow this recipe, but boneless thighs will need to cook about 10 minutes less. Cook until the chicken reaches 165 degrees F.
Well fixed this tonight for dinner and it is wonderful, easy and not messy! Great reciepe, thanks for praying it
What a wonderful Recipe. It has inspired me to try new things.
I made this recipe using chicken legs quarters & it was delicious! Thanks so much for sharing this easy recipe!😃
Absolutely fantastic! This will be my go-to chicken recipe!
I only have 2 bone in thighs – how long should I cook them for?
Hi Arielle,
The cook time will be the same. Cook as indicated in Step 5 of the recipe. If the thighs are small they may be done in 30 minutes otherwise, they will take longer.