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5 from 52 votes
45 minutes minutes
Juicy and crispy baked chicken thighs are a family favorite dinner. Busy cooks love how this easy chicken thigh recipe only takes 5 minutes of active prep and the rest is hands-off.
Chicken thighs are arguably the juiciest, most flavorful part of a chicken. Unlike chicken breast, thigh meat is dark and has more fatty tissue, which makes it naturally moist and delicious with almost no effort.
That's what makes this baked chicken thighs recipe your secret weapon. On a busy night, this fuss-free entree demands very little attention and delivers mouthwatering results –and gets devoured. Since dark meat is nearly foolproof, I always recommend it for beginner cooks, just like this baked chicken legs recipe. You can hardly go wrong.
You probably already gathered that when you roast chicken thighs, you're hands-free to make sides. So I recommend a veggie quinoa salad or kale salad. If you want more starch, smashed potatoes or mashed potatoes are always a win. Boom, you have a complete dinner!
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Ingredient notes
This recipe uses a few pantry staples that you likely have on hand but you can easily make substitutions. See recipe card below for quantities.
- chicken thighs - I'm using bone-in skin-on chicken thighs. Feel free to cut off excess skin to make the pieces more uniform.
- olive oil - Use any cooking oil and very little, at that.
- garlic powder, paprika, salt & pepper - This super simple spice combination has tons of flavor and can be customized. It goes with everything!
How to bake chicken thighs
There's no marinating or messy prep with this chicken entree – just a few simple steps and hands-free baking. Get the full recipe below with printable ingredient amounts and instructions.
Step 1: (Optional) Rest chicken thighs about 20 minutes at room temperature. This isn't required but it removes the chill which makes the thighs bake more efficiently and uniformly.
Step 2: Preheat oven to 400 degrees Fahrenheit. Pat chicken dry with a paper towel to remove all excess moisture.
Step 3: Place thighs in baking dish and lightly brush the top surface with oil and sprinkle on the seasonings.
Step 4: Bake chicken thighs uncovered for 30-45 minutes until they reach a safe minimum internal temperature of 165 degrees Fahrenheit. You are welcome to cook them to a higher internal temperature.
Step 5: Loosely cover chicken thighs and rest 5 minutes. Serve warm. I always recommend a little chopped parsley for a pop of green.
Seasoning chicken thighs
Roasted chicken thighs are so versatile when it comes to seasoning. In this recipe, paprika gives them red-orange color and mild, sweet flavor. Garlic powder is the savory glitter that adds even more texture to the crispy skin. You can easily swap these out for Italian seasoning, Cajun seasoning, or fajita seasoning – they're delicious with any cuisine!
How long to bake chicken thighs
Baking time varies based on 1) weight 2) oven temperature 3) chicken temperature before it goes in the oven 4) how crowded the pan is.
An average bone-in, skin-on chicken chicken thigh weighs 3 to 6 ounces. A boneless, skinless chicken thigh weighs about 3 ounces.
Here's a reference point for how long to bake average sized bone-in chicken thighs (reduce time by half for boneless).
- 425°F (218°C) for 25-40 minutes
- 400°F (204°C) for 30-45 minutes
- 375°F (190°C) for 40-50 minutes
- 350°F (176°C) for 45-55 minutes
I usually bake thighs at 400 degrees Fahrenheit. It's the perfect temperature to roast vegetables in the same oven and the timing allows me to make side dishes while the chicken bakes.
Frequently asked questions
Should I wash chicken thighs before cooking?
No, it isn't necessary because bacteria is eliminated when chicken is cooked properly. Rinsing chicken only creates more tasks and more opportunities for cross-contamination.
Can I cook chicken thighs from frozen?
Yes. According to the USDA, frozen chicken can be cooked in the oven with about 50% added cook time. Use a food thermometer to ensure a safe minimum internal temperature of 165 degrees Fahrenheit before serving.
How do I know when chicken thighs are done?
Chicken thighs should cook until they reach a safe minimum internal temperature of 165 degrees Fahrenheit. They'll continue to tenderize beyond that internal temperature up to about 190 degrees Fahrenheit.
How to make chicken thighs crispy
Method 1: Once thighs are baked, transfer them from the baking dish to a clean baking sheet. Place thighs at least 6 inches under a broiler for 2-5 minutes, checking frequently to avoid burning.
Method 2: You can bake thighs on a cooling grid over a baking sheet for the entire duration. This promotes air circulation and prevents chicken thighs from sitting in fat, which helps the skin get crispier as it bakes.
Tips to make the best baked chicken thighs
- You can substitute boneless thighs for bone-in thighs and they'll cook in about half the time.
- Always use a food thermometer to confirm a safe minimum internal temperature of 165 degrees Fahrenheit for chicken.
- Before serving, allow chicken thighs to rest 5 minutes before cutting because it prevents the juices from escaping.
What to serve with roasted chicken thighs
Serve this delectable entree with roasted mushrooms, sauteed asparagus, or baked potato salad for a family dinner everyone loves!
Can I freeze baked chicken thighs?
Yes! Allow thighs to cool completely and refrigerate in an airtight container up to 5 days or freeze up to 90 days (longer if vacuum sealed). To thaw, transfer to the refrigerator for an overnight stay.
More chicken recipes
- Chicken Alfredo
- Chicken Vegetable Soup
- Greek Chicken
Turn leftover chicken thigh meat into scrumptious Chicken Shepherd's Pie or Chicken Fried Rice.
Printable Recipe ↓
5 from 52 votes
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Crispy Oven Baked Chicken Thighs
Juicy and crispy baked chicken thighs are a family favorite dinner. Busy cooks love how this easy chicken thigh recipe only takes 5 minutes of active prep and the rest is hands-off.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Yield 5 chicken thighs
Calories: 324kcal
Author Traci Antonovich
Ingredients
- 5 Bone-in Chicken Thighs
- 1 teaspoon Olive Oil
- ⅛ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Paprika
Equipment
casserole dish 10 x 7 or half-sized baking sheet
pastry brush optional
Instructions
(optional) Let chicken rest at room temperature for 20 minutes to remove chill for more efficient baking.
Preheat oven to 400 degrees Fahrenheit (see recipe footnote for other temperatures).
Pat CHICKEN dry with a paper towel and place in baking dish, skin side up.
Brush OLIVE OIL over the skin, then sprinkle SALT, PEPPER, GARLIC POWDER, and PAPRIKA over the surface.
(Video) You'll Never Bake Chicken Thighs Any Other Way | Juicy OVEN Baked ChickenBake chicken thighs uncovered 30-45 minutes until they reach a safe minimum internal temperature of 165 degrees Fahrenheit. You are welcome to cook it to higher temperatures for crispier skin.
Note: Smaller thighs can take as little as 30 minutes.
Transfer chicken to a serving platter, cover, and allow a 5-minute rest. Serve warm.
To store, allow chicken thighs to cool completely and refrigerate in an airtight container up to 5 days or freeze up to 90 days (or longer if vacuum sealed).
Final step
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5 from 52 votes
Video
Notes
How long to bake average sized bone-in chicken thighs (reduce the time by half for boneless).
- 425°F (218°C) for 25-40 minutes
- 400°F (204°C) for 30-45 minutes
- 375°F (190°C) for 40-50 minutes
- 350°F (176°C) for 45-55 minutes
Nutrition
Serving: 1thigh | Calories: 324kcal | Carbohydrates: 0.5g | Protein: 23g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 170mg | Potassium: 299mg | Fiber: 0.04g | Sugar: 0.01g | Vitamin A: 138IU | Calcium: 12mg | Iron: 1mg
Nutrition information is generated by recipe software as a courtesy for general reference. Please consult your preferred dietary source for specific dietary information.
Course Dinner, Main Course, Meal Prep
Cuisine American
Diet Gluten Free
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FAQs
Why are my chicken thighs not crispy? ›
When you're going for crispiness, moisture is the enemy. That's why it's crucial to make sure your chicken thighs are as dry as you can get them before you start the cooking process, per Self. This is especially important if you've had your meat in a brining solution, as you'll have lots of liquid to contend with.
How do you bake Rachael Ray chicken thighs? ›Pat the chicken thighs dry with paper towels and allow to come to room temperature (about 20 minutes). Spray with the EVOO cooking spray and season with salt and pepper. Bake until the skin is golden brown and crispy, 25 to 30 minutes, and a meat thermometer inserted into the thickest part reads 165 °F.
Is it better to cover chicken thighs with foil when baking? ›Don't cover the chicken with foil.
Covering the pan with foil will also produce steam that will soften the skin instead of crisping it. Use a meat thermometer as chicken thighs vary in size, it's a good idea to use a meat thermometer. A safe cooking temperature for cooked chicken is 165°F.
Get Them Bone-In, Skin-On
Boneless, skinless chicken thighs can be a good alternative to breast meat, but that's not what we want here. Keeping the skin on protects your chicken thighs from drying out while they cook, plus it allows for the additional textural treat of crispy, perfectly seasoned skin.
Some Southern fried chicken recipes call for cornstarch as the secret to crispy fried chicken because cornstarch binds and thickens the flour batter for an extra crispy crunch!
Is it better to bake chicken thighs at 350 or 400? ›It depends on how quickly you want the chicken thighs to cook. At 400F, bone-in, skin-on chicken thighs will need 40 minutes. At 350F, they will need around 50 minutes. While the lower temperature takes longer, it decreases the risk of them drying out.
Is it better to bake chicken at 350 or 400? ›The reason why baking chicken breast at 400 F is better than 350 F is that cooking them at a high temperature will require fewer minutes and will garner more color.
At what temperature should chicken thighs be baked? ›The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.
What cooking method is best for chicken thighs? ›If you're looking for a quick, relatively easy path to crispy-skinned thighs with juicy meat, call in the skillet-only method. If you're a stickler for even cooking, the sear and high-heat roast method is the way to go. For beautifully flavored meat and a light, crisp skin, try the dry brine and slow roast.
Is it better to bake chicken thighs at 350 or 375? ›Baking chicken thighs at 375°F takes less time in the oven than cooking chicken legs at 350°F since the total cooking time is roughly 45 to 50 minutes. Use an instant meat thermometer to check the doneness of the meat before removing it from the oven.
Why didn't my chicken skin get crispy? ›
Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.
Why didn't my chicken get crispy? ›The heat is too high or too low.
On the flip side, if the heat is too low, it can take too long for the chicken to fry, and it will become over-dense, oily, and leaden. The skin won't be crispy, and it won't be a memorable eating experience.
If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.
What makes chicken skin more crispy? ›Rub with Salt and Baking Powder
Both substances pull moisture out of the skin. But baking powder has additional powers. It prods some of the skin's proteins and fat to break down, which, combined with its alkalinity, accelerates the Maillard reaction, for skin that browns and crisps more quickly.