Best Baked Chicken Thighs
See my guide on how to use an Instant Pot.
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.
- 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!
- 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
- 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
- 3 pounds skin-on bone-in chicken thighs (about 8 thighs)
- 2 tablespoons olive oil
- 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.
- Boneless, skinless chicken thighs will take about 10 minutes less to bake.
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