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.
- 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
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Baked Chicken Thighs
Baked chicken thighs are an easy-to-make meal with crispy skin and tender meat.
Prevent your screen from going dark
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Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.
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Dab the chicken skin dry with a paper towel to remove any moisture.
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Drizzle the chicken with olive oil and season generously with the seasoning, salt and pepper. Rub the seasoning and oil into the chicken skin.
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Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F.
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Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.
Baking time: Chicken thighs can vary in size from 5 to 10 oz, the cooking time is for 6oz chicken thighs. If the thighs are larger, they may need extra time.
Leftovers: Leftover chicken can be stored in the fridge in an airtight container for up to 4 days. Cooked and cooled chicken thighs can be frozen for up to 4 months.
Calories: 360 | Carbohydrates: 1g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 112mg | Potassium: 301mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
