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.

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!
Baked Chicken Thighs
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.
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this is my go-to recipe when making chicken for my 1 year old, in my opinion its the perfect baby led weaning recipe for us, the meat is so tender and easy for my little one to eat..and i get to enjoy the crispy skin
I love these recipes! Yummmmmmm
They tasted wonderful-moist, delicious. I have several left over How to reheat or make into another (different) meal?
My favorite way to reheat chicken is to pop it in the air fryer for a few minutes. You can also put it back into the oven until heated through. I also love to use the leftover chicken to make Chicken Taquitos or this delicious chicken salad for lunch.
Delicious, thank you Holly!
Trying the baked chicken
Let us know what you think, Ellen!
This is so good I never used this method before chicken on a rack nice and crisp.
I just baked up two huge pans of b/skinless chicken thighs using this recipe.
I had JUST picked up 18# of thighs to bake. Whoa….. talk about perfection. I baked them in different pans, and at separate times. I probe tested them at 42 min and they were done to perfection. A few were up to 177* in the back area of the oven, but THEY ARE MOIST AND DEEEELISH! I live alone, but still cook for an army. I have lots of cook’s nights off when I cook up large amounts ahead and freeze things in smaller portions.
This recipe is a snap to prepare. Spot on easy and delish!
Really good. My wife liked it!!
Just had to say that I’m the most novice of cooks and have next to zero confidence in the kitchen. Followed the recipe and these came out great. Thank you!
This is my go to recipe for bone-in thighs. I used whatever seasoning seems right for the sides, and occasionally have to adjust time depending on thigh size, but this works 10/10 times in my favor!
Well I usually can’t stand thighs cause they are greasy and stringy and chewy usually but I had thighs in the freezer and wanted to use them up before they were no good. I found this recipe with alot of stars and followed it exactly and omg it was FREAKING FANTASTIC!!!! I’ve NEVER tasted a thigh like that! The meat was comes perfectly and the texture was amazing! He flavor was spectacular. I salted the meat inside obviously but it was perfect!!!! Thank you!!!!
So happy you loved it, Geri!
My go to chicken thigh recipe. Delicious as is, no tweaking needed. Thank you!
How can I bake this recipe in my air fryer?
Thank you in advance.
We use this air fryer recipe for thighs. So good!
This is a very simple recipe so if you are in a hurry to get dinner on the table it’s a good recipe for quick meal. My children and grandchildren love it and said make it again grandpa!
This looks great, I use bone in skin on chicken thighs a lot, but I typically remove the skin before baking, not for health reasons, rather the fat splatter all over my oven that smokes next time I use the oven. Any tricks to avoid or lessen this that you can think of?
There are a couple things that may help with this: 1.) Pat the skin dry before cooking with paper towel. Excess moisture can cause splattering. 2.) Use a baking dish or pan with high sides. This helps contain splatters. I hope those tips can help, Carrie!
I have made many recipes from here, all have turned out delicious, and it’s fun to try new things. Thank you Holly!
This is a great recipe. Myself and the rest of my family (husband and 4 & 5 year olds) really enjoyed it. I used your chicken rub and paired it with mashed potatoes and a salad. Delish. I love many of your recipes, thank you!
I bought chicken thighs for the first time from Trader Joe’s and googled for a recipe. This was one of the first ones and made it really easy. I through some olive oil and spices on the chicken thigh and did 400 d for 30 minutes and they were perfect! Thank for for such an easy recipe. So delicious.
Oh also….I love using Monterey Chicken seasoning on them!!
These are SO good and this recipe is a staple in my house. It has been since I found it! Thanks for a great, easy, affordable dinner option.
Great recipe! Followed the instructions for baking at the 400° option and they turned out great. My husband loved then too! Thanks Holly!