Baked Chicken Thighs

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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 in a bowl

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.

Baked Chicken Thighs before seasoning & baking

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:

  1. Pat each thigh dry with paper towels.
  2. Place the chicken thighs in a bowl and toss with olive oil and a generous amount of seasonings.
  3. Line a pan with foil and add a rack. Place chicken (skin side up) on the rack.
  4. Bake until chicken reaches 165°F.

Uncooked Baked Chicken Thighs

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.

Baked Chicken Thighs on a grilling rack

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Overhead picture of Baked Chicken Thighs
4.99 from 312 votes
Review Recipe

Baked Chicken Thighs

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Baked chicken thighs make a delicious and simple main dish. The thighs have so much tender dark meat flavor! 


  • 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

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  • 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.

Nutrition Information

Calories: 358, Protein: 23g, Fat: 28g, Saturated Fat: 7g, Cholesterol: 141mg, Sodium: 111mg, Potassium: 296mg, Vitamin A: 120IU, Calcium: 15mg, Iron: 1.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Chicken, Dinner, Entree
Cuisine American
Top image - baked chicken thighs on a wire rack. Bottom image - seasoned chicken thighs ready to be baked with writing
Baked Chicken Thighs with title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. 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.5 stars

  2. Your gingery marinade wouldn’t your baked chicken thighs, in fact, it might be darned good,

    1. Yes they can, preheat the air fryer to 380°F and cook them for 20-22 minutes!

  3. 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?4 stars

    1. Happy to hear how much you love these chicken thighs! You could try avocado oil Melissa.

  4. Love bone in thighs. I roast them in my cast iron pan with a bed of veggies underneath. Turns out perfect every single time!

  5. 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.5 stars

    1. As mentioned in the post Anglea, keep in mind that boneless skinless chicken thighs will require about 10 minutes less time.

  6. 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.5 stars

  7. 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.

    1. 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!!

  8. 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.

    Yol5 stars

  9. 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 you5 stars

  10. 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. -Jessa5 stars