Baked Chicken Thighs are a delicious and very simple main dish. These chicken thighs have a perfectly crispy skin and extra juicy meat! They are perfect served alongside mashed potatoes or Scalloped Potatoes.
Cook up a large batch to feed a hungry crowd, add to your favorite Homemade Chicken Noodle Soup or freeze the leftovers for another meal. Oven baked chicken thighs can stay frozen for up to four months. Just thaw and then wrap in foil for reheating.
Baked Chicken Thighs
Chicken thighs are sold with bone in and skin on, or boneless and skinless. They are dark meat making them extra flavorful, they contain more fat which ensures they bake up succulent and tasty. Thighs are more forgiving than Chicken Breasts which can more easily be overcooked.
In this recipe, I choose skin on (because it tastes amazing and makes the chicken extremely juicy). As with any meat cooked on the bone, this has tons of flavor. I love using chicken seasoning or Italian seasoning in this recipe, but feel free to change it up to suit your taste buds!
For chicken seasoning I either create my own mixture (like the one I sprinkle on my Roast Chicken) or purchase a favorite chicken rub mixture.
How to Bake Chicken Thighs
For the juiciest oven baked chicken thighs, choose bone in and skin on. The skin crisps up nicely, and the bone imparts more flavor while keeping the meat moist. A high temperature helps crisp the skin (my favorite part).
For easy baked bone in chicken thighs, follow these simple steps:
- Pat each thigh dry with paper towels.
- Place the chicken thighs in a bowl and toss with olive oil and a generous amount of seasonings.
- Line a pan with foil and add a rack. Place chicken (skin side up) on the rack.
- Bake until chicken reaches 165°F.
How Long to Bake Chicken Thighs
Baked bone in chicken thighs require about 35 minutes baking time at a high temperature. Bake them until the juices run clear, and there is no more pink at the bone. Keep in mind that boneless skinless chicken thighs will require about 10 minutes less time.
- Chicken Thighs at 350°F – 50-55 minutes
- Chicken Thighs at 375°F – 45-50 minutes
- Chicken Thighs at 400°F – 40-45 minutes
- Chicken Thighs at 425°F – 35-40 minutes
Chicken thighs may vary in size so it’s a good idea to use a meat thermometer any time you are cooking poultry. The safe cooking temperature for chicken is 165°F.
More Recipes You’ll Love
- How to Make Poached Chicken – great for shredding or salads!
- Oven Baked Chicken Breasts – simple and healthy
- Crockpot Shredded Chicken
- How to Boil Chicken
- Easy Grilled Chicken Breast – super easy
Baked Chicken Thighs
Equipment
Ingredients
- 6 bone-in chicken thighs with skin (approx. 5-6 ounces each)
- 2 tablespoons olive oil
- 2-3 teaspoons chicken seasoning or Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a pan with foil and place a baking rack on top.
- Dab chicken skin dry with a paper towel to remove any moisture.
- Drizzle chicken with olive oil and season with seasoning, salt and pepper.
- Place on the rack and bake 35-40 minutes or until chicken reaches 165°F.
- Broil 2-3 minutes to crisp if needed.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Would time/temperature change if only baking 2 thighs?
Hi Kathryn, if they are approximately the same size (5-6 ounces each) I wouldn’t adjust the cooking time/temperature but I could check them halfway through for doneness and adjust the time from there is needed.
Tried these thighs tonight. Perfectly done and crispy—45 minutes @ 425 degrees. Definitely a keeper!
This was fantastic! I just used some Italian seasoning, and it was simple and came out perfectly done. I served it with roasted red peppers, cauliflower and onions and a flavored rice side. Excellent! Thanks so much for sharing!
Took about 10 minutes longer, but turned our delicious! Will make again.
Is the baking rack necessary? Will the recipe work without one?
You can certainly make this without a rack. I find the rack helps it crisp a bit at the bottom but the recipe still works well without it.
Are you using fresh grated( finely grated parm OR green cap jar stuff ?
Hi GMJ, we don’t use parmesan in this recipe. Hope that helps!
Oops looking at another recipe of yours. 2 screens up at same time….daah
No worries, GMJ!
Great recipe! Simple, quick, tender & juicy chicken beneath a crispy skin. I used Italian seasoning, Savory, Paprika and salt & pepper. I will make this recipe again.
It was easy, one baking pan lined with aluminum foil, baked in my toaster oven 45 min and it was tender and delicious, and I will make again. I served with mac salad. Thank you for the recipe
Thank you for the recipe. What brand of chicken seasoning do you use please?
We love Hey Grill Hey Chicken seasoning.
I used Italian salad seasoning packet. I poured the Italian season packet in a baggie. coated the chicken legs and baked as directed. it was tender and delicious .
Lovely dish. I make something similar by adding 1/2″ slices of chorizo sausage and use olive oil in place of butter to turn it into Spanish lemon chicken. Try adding peppers, carrots or whatever takes your fancy.
Loved the chicken but my oven is a mess. I used a deep cake pan but it still spit oil all over and I had smoke. hmm Maybe I used too much olive oil?? Have run out of ideas for meals since the pandemic and being home most of the time. I will enjoy making more of your recipes. Thanks
Hi Lynn, for this recipe we use olive oil. Extra Virgin Olive Oil has a lower smoke point so that could be what caused that to happen. Hope that helps Lynn!
For a recipe like this with such a high temp, you should use a light oil such as canola, avocado or vegetable oil. I would not use olive oil for baking at a high temp. That is what caused the smoking. And any type of olive oil, especially EVOO I would think would be wrong
Is there a way to do this with skinless? Your thoughts
Hi Mary, you can make this recipe with skinless chicken, but keep in mind that boneless skinless chicken thighs will require about 10 minutes less time. Hope that helps!
FINALLY! I’ve tried many ways to cook crispy, but not dry chicken in the oven. I tried this recipe last Friday and back today to find out if I can translate this recipe to chicken legs. So tasty! Beyond taste, the instructions are perfect, which does not usually happen.
So glad you enjoyed this recipe!
Baked Chicken Thighs are looking so delicious. I am going to make it for my family. Thank you for sharing the recipe.
