by Holly
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
Prep Time 10 minutes
Servings 6 servings
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
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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.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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!