I cook a lot of chicken thigh recipes, and I can confidently say that oven-baked chicken thighs (bone-in) are the easiest to master! This recipe isn't complicated at all. It's simply my go-to method for perfectly baked chicken thighs that keeps the skin crispy and the meat juicy every single time!
Now that summer has officially come to an end, I'm swapping my tried-and-true grilled chicken thighs for these baked bone-in thighs.
- They're so simple to make; all you have to do is season and bake them.
- There's no need to marinate or braise. You can save that for my balsamic chicken thighs and baked chicken with carrots and potatoes.
I've shared my go-to seasoning blend, but ultimately, the flavors are totally up to you. This technique works with whatever you have on hand!
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Fast Facts: What You Need to Know
- Cut: Bone-in, skin-on chicken thighs
- Oven temp: 400°F
- Cook time: 35-40 minutes, or until the internal temperature reaches 165°F to 175°F.
- Best tips: Pat the skin dry before adding seasoning, and use a baking sheet lined with a wire rack.
- Pairs well with: Redskin mashed potatoes, Dutch oven baked mac and cheese, and roasted green beans and carrots.
Ingredient Notes
- Chicken thighs - You'll need bone-in, skin-on chicken thighs. The bone helps the meat stay juicy while the skin gets crisp as it bakes in the oven. You can trim away some of the excess fat or loose skin if you'd like, just be careful not to overdo it.
- Seasoning blend - I keep the seasoning simple with a mix of salt, pepper, garlic powder, onion powder, and paprika. It's an easy, all-purpose blend, but feel free to swap in other dried herbs and spices. This method is flexible!
*See the recipe card below for a detailed list of ingredients and measurements.
Easy Flavor Variations
- Smoky BBQ - Swap the paprika for smoked paprika or use a BBQ seasoning rub (my go-to BBQ blend can be found in this recipe for Slow Cooker BBQ Chicken Thighs).
- Spicy Cajun - I recommend using the blackening blend from this Blackened Chicken Thigh recipe.
- Greek - This Greek Roast Chicken recipe features my Greek dried herb blend, which includes thyme, oregano, and garlic powder.
Step-by-Step Instructions with Photos
- Prep the pan: Add a wire rack to a medium-sized baking sheet. A wire rack allows for better airflow around the chicken, resulting in crispier skin.
- Pat dry: Use paper towels to pat all sides of the chicken thighs dry. Less moisture equals crispier skin!
- Season: Drizzle lightly with oil and coat all sides of the thighs with the seasoning blend. Try also to rub it under the skin if you can.
- Bake: Place the thighs skin-side up on your prepared baking sheet and bake at 400°F for 35-40 minutes, or until the internal temperature reaches 165°F.
- Rest: Let the baked chicken thighs rest for about 5 minutes before serving.
- Optional step: For extra crispy skin, broil for 1-2 minutes at the end of baking time.
- Here's a look at the thighs right before they go in the oven. As you can see, they're generously coated in the seasoning mixture!
- This is what the oven-baked chicken thighs will look like when they're done. They'll be nicely browned on the top with crisp skin.
More Tips for Success
- Let the chicken sit at room temperature for 15-30 minutes before baking. This helps them cook more evenly.
- Rub the seasoning all over the chicken thighs - including the top, bottom, and under the skin. This really helps the flavor sink in.
- Check for doneness using a meat thermometer. All poultry should be cooked to a minimum internal temperature of 165°F, but I prefer to cook bone-in chicken thighs to 175°F. They're more tender this way, and thanks to the extra fat, they don't dry out!
Frequently Asked Questions
Can I use boneless chicken thighs?
This recipe works best with bone-in chicken thighs, but you can use the same seasoning and method with boneless thighs, too. They'll just cook a little faster.
Do I have to use a wire rack?
No, you can bake the chicken directly in the pan. The wire rack prevents the chicken from sitting in the pan drippings, but if you don't have one, just make sure you bake the chicken thighs skin-side up so they still get crispy on top.
More Easy Chicken Thigh Recipes
If you tried this Oven-Baked Chicken Thighs Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Oven-Baked Chicken Thighs (Bone-In)
I cook a lot of chicken thigh recipes, and I can confidently say that oven-baked chicken thighs (bone-in) are the easiest to master! This recipe isn't complicated at all. It's simply my go-to method for perfectly baked chicken thighs that keeps the skin crispy and meat juicy every single time!
Ingredients
- 8 bone-in chicken thighs
- 2 teaspoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F and place a wire rack on a medium-sized baking sheet.
- Combine the garlic powder, paprika, onion powder, salt, and pepper in a small bowl.
- Use paper towels to pat dry all sides of the chicken thighs.
- Lightly drizzle both sides of the chicken thighs with the olive oil. Use your hands to spread it around evenly.
- Coat all sides of the chicken thighs with the seasoning blend. Try also to rub it under the skin if you can.
- Place the thighs skin-side up on your prepared baking sheet and bake at 400°F for 35-40 minutes, or until their internal temperature reaches at least 165°F.
- Let the baked chicken thighs rest for about 5 minutes before serving.
- Optional step: For extra crispy skin, broil for 1-2 minutes at the end of baking time.
Nutrition
Notes
- Let the chicken sit at room temperature for 15-30 minutes before baking. This helps them cook more evenly.
- Check for doneness using a meat thermometer. All poultry should be cooked to a minimum internal temperature of 165°F, but I prefer to cook bone-in chicken thighs to 175°F. They're more tender this way, and thanks to the extra fat, they don't dry out!
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Carla says
This was delicious. I removed the skin though, to reduce the fat, but it was still wonderful.
Katie Youngs says
I'm so happy you liked it! Thank you for leaving a review 🙂
Colleen Knuth says
This is my FAVORITE chicken recipe, The thighs are delicious, crispy and so moist! I'm making them again tohight!
Katie Youngs says
I'm so happy to hear that Colleen! Thank you for taking the time to leave a review 🙂
Katie Youngs says
This is one of my favorite ways to cook chicken thighs because it's so simple! The recipe comes out perfect every single time.