Oven baked chicken thighs always come out juicy, tender, and delicious.
This recipe couldn’t be easier to prep, bone-in thighs are seasoned, baked, and then popped under the broiler for crispy crunchy skin and juicy meat.
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Baked Chicken Thigh Perfection (And Here’s Why!)…
- This recipe has really fast prep and needs just a few staple ingredients.
- They’re so delicious, with tender, juicy meat and crispy skin (the best part!).
- They can be made ahead and enjoyed all week long.
- I use a simple seasoning blend, but you can experiment with your favorite seasoning blends, spices, and herbs.
The Essentials for Baked Chicken Thighs
Chicken: This recipe uses bone-in chicken thighs. Since chicken thighs are dark meat, they’re extra flavorful and tender. Boneless and skinless thighs, legs, or drumsticks will also work; adjust baking time as needed (use this recipe for chicken breasts). Thaw frozen thighs before using.
Seasonings: The savory flavor in this recipe comes from poultry or Italian seasoning. Taste test your seasoning before adding additional salt as this can differ by brand!
One Recipe, Endless Possibilities
- Replace the chicken seasoning in the recipe below with 2 to 3 teaspoons of your favorite seasoning blend premade chicken seasoning blend.
- Brush on your favorite BBQ for the last 15 minutes of cooking time to make them sticky and delicious.
- Toss in dill and lemon zest for a refreshing twist, or try homemade Lemon Pepper.
How to Bake Chicken Thighs
This chicken recipe is easy to make and will disappear in minutes!
- Pat chicken thighs dry with a clean paper towel.
- Drizzle with oil and season generously.
- Bake the thighs until they reach 165°F.
- Broil to crisp the skin if desired.
Serve with roast potatoes and green beans for a perfect meal.
Save It for Later
Keep leftover oven-baked chicken thighs in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat portions in the microwave. Use leftover chicken thigh meat to make chicken salad, or buffalo chicken dip.
Freeze-cooled thighs in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating.
Holly's Favorite Chicken Thigh Recipes
Did your family enjoy these Baked Chicken Thighs? Leave a rating and a comment below!
Ingredients
- 6 bone-in skin-on chicken thighs approximately 6 ounces each
- 2 tablespoons olive oil
For the Seasoning*
- ½ teaspoon paprika or ¼ teaspoon each sweet paprika and smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves or dried rosemary or basil
Instructions
- Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.
- Dab the chicken skin dry with a paper towel to remove any moisture.
- Drizzle the chicken with olive oil and season generously with the seasoning, salt and pepper. Rub the seasoning and oil into the chicken skin.
- Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F.
- Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.
Video
Notes
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.
Thank you for making this SO easy. I use 2 bone-in skin-on thighs at a time. My secret is to use basil infused olive oil (ORO di Oliva) along with garlic salt, thyme, red pepper flakes and black pepper. It’s wonderful and pretty quick. The leftovers make a wonderful chicken salad.
Please tell me you rubbed underneath the thigh
looks very good
Your gingery marinade wouldn’t your baked chicken thighs, in fact, it might be darned good,
Can the chicken thighs be air fried. ??
Yes they can, preheat the air fryer to 380°F and cook them for 20-22 minutes!
Thanks for the recipe! I so appreciate quick and easy (and budget friendly!) recipes with little kids around. I’ve made these a few times, and love how moist they turn out with crisp skin, but it gets rather smoky. I switched to using light olive oil the past couple times- didn’t realize EVOO has a lower smoke point- and it’s better, but it still smokes some. Any suggestions?
Happy to hear how much you love these chicken thighs! You could try avocado oil Melissa.
Love bone in thighs. I roast them in my cast iron pan with a bed of veggies underneath. Turns out perfect every single time!
The chicken is delicious. My issue is if you put your chicken on a rack that’s in a cookie sheet the oil from the chicken splatters all over your oven.
Never again.
I agree. Just made this today and what a mess :(
Hi Holly
Could we use boneless thighs?
As mentioned in the post Anglea, keep in mind that boneless skinless chicken thighs will require about 10 minutes less time.
Outstanding: used Montreal chicken seasoning under and on skin. Crispy, moist, and tender. Served with baby potatoes and home grown cauliflower, and of course, a glass or two of Chardonnay. Definitely a repeat meal: quick and easy.
Hi,
Looking at both of your recipes for Roasted Cornish Hen and Veggies, along with Crispy Baked Thighs. I need to combine these recipes as best I can since we have an unexpected extra person for dinner and only two hens. I have chicken drumsticks that I can incorporate to ‘pad’ out the meat, but would be so appreciative if you could advise on whether I can cook them in the same pan, or just do the two recipes separately…..
Thanks in advance.
Sharon, I’d put in the cornish hens, then after they’ve been in for 15 minutes, add the drumsticks and thighs. This will give them both about 40 minutes (thighs may need an extra few minutes). Make sure that the chicken reaches 165°F. Broil 2-3 minutes to crisp if needed (while the cornish hens are resting). Hope that helps Sharon. Enjoy!!
Holly,
I have read many of the comments and I agree with all the remarkable things others have sent. So appreciate your passion and desire to share these wonderful recipes.
I tried this cooking method tonight and the chicken was delicious – it was all what others have written in about.
As always, thank you.
Yol
You’re welcome Yol!
Hey, can you tell me what spices you used so I can use the same ? It’s looks delicious!
In the photos I used Montreal Chicken Seasoning.
Super easy and delicious. Spend With Pennies recipes are “never fail”
Thank you Beverly, you made my day!
Just looking for recipes that are safe for kidney patients and not to hard to make.
Quick, easy and delicious with minimal seasoning. Crisped up beautifully with no broiler time needed. Was moist and juicy inside. Cooking should always be this quick and simple. Thank you
You’re welcome. Happy you love these thighs Jen!
Did exactly that they don’t come crispy
Can I pour some ranch dressing on top of it?
I haven’t tried this with ranch dressing so I can’t say for sure.
What seasoning did you use
In the photos I used Montreal Chicken Seasoning.
Thank you so much, for all the time you put in to these recipes, and for taking the time to answer the questions I’ve seen below. Cooking this chicken now and it smells heavenly. And, the boys will think I spent hours cooking hehe. You are appreciated. -Jessa
Hope they loved it Jessa!