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Easy Baked Chicken Thighs answer the call whenever you need a dinner that’s simple, inexpensive, and healthy! These juicy baked thighs have crispy skin, tender meat, and plenty of flavor.

oven baked chicken thighs, golden and crispy skin

Why You’ll Love This Oven-Baked Chicken Thighs Recipe

  • Perfect Crispy Skin. Because that’s one of the best things about baked chicken! (Crispy skin lovers, don’t miss Air Fryer Chicken Thighs either!)
  • Never Dry or Rubbery. Dark chicken thigh meat is juicier and far less prone to drying out which means cooking these crispy baked chicken thighs is stress-free! For more forgiving meat, try Baked Chicken Quarters.
  • Super Flavorful. Baked bone-in chicken thighs have more flavor and are juicier than boneless skinless chicken thighs because the bone flavors the meat from the inside and helps retain moisture.
  • Budget-Friendly. Making oven-baked chicken thighs for dinner is a bargain! Per pound, dark meat is less expensive than white meat, and bone-in chicken is less expensive than boneless. (Add these and Braised Chicken Thighs to your menu too!)
oven baked chicken thighs on a plate with greens

5 Star Review

“Followed to a tee and it was absolutely delicious! Served some mashed sweet potatoes on the side! Love your recipes!”

— Kara —

How to Make Chicken Thighs in the Oven

The Ingredients

  • Chicken Thighs. I use bone-in chicken thighs for all the flavor (try them in Chicken Cacciatore too).
  • Italian Marinade. A mixture of olive oil, paprika, garlic, Italian seasoning, salt, pepper, and lemon. This adds light and bright Italian flavor and helps make it extra juicy. This Chicken Marinade is another option.
  • Onion. My special trick for this recipe is to thinly slice an onion and scatter it around the chicken thighs as they bake in the oven. Once roasted, the onions become deliciously caramelized and sweet.
  • Fresh Herbs. Fresh parsley, tarragon, or thyme is the perfect finishing touch.

The Directions

chicken thigh rub for the oven in a small bowl
  1. Marinate. Combine the marinade ingredients and marinate chicken thighs for at least 30 minutes or for up to 12 hours in the refrigerator.
seasoned onions for baking with chicken thigh recipe
  1. Season the Onions. The onions are optional but so delish.
chicken thighs ready to bake on baking sheet with seasoning and onions
  1. Arrange. Nestle the chicken thighs into the onions skin side up.
chicken thighs baked perfectly in the oven with onions and seasoning
  1. Cook. Bake chicken thighs for 25 to 35 minutes or until the internal temperature of the chicken reaches 165 degrees F (stir the onions partway through). Let rest on the pan for 5 minutes.
  2. Finish. Stir the onions and broil 1 to 2 minutes to crisp the chicken skin. Garnish with herbs, then serve hot and ENJOY!

Meal Prep Tip

Up to 12 hours in advance, dry and marinate the chicken thighs as directed in Step 1. Refrigerate until you’re ready to bake.

Recipe Variations

  • BBQ. Season the thighs with your favorite BBQ spice blend (such as smoked paprika, chili powder, garlic and onion powder). Serve with Barbecue Sauce.
  • Old Fashioned Chicken Thighs. Keep the taste pure and simple with salt, pepper, and paprika. Serve with Easy Drop Biscuits and your favorite gravy (we love Sausage Gravy).
  • Southern Chicken Thighs Season the chicken with a blend of garlic powder, onion powder, black pepper, seasoned salt, a little cayenne, and dried rosemary.
  • Curry. Season the thighs with curry powder, cumin, chili powder, black pepper, and salt. (This variation would be scrumptious with Turmeric Rice.)
  • Boneless Chicken Thighs. Boneless, skinless chicken thighs take about 20 minutes to cook at 425 degrees F. Be sure to marinate them since the meat doesn’t have the skin or bone to help insulate and flavor it. I recommend this Chicken Thigh Marinade.

Leftover Ideas

De-bone and dice your chicken thighs, then toss them into your favorite pasta (this Pesto Pasta or Mushroom Pasta would be tasty) or reheat on the bone with Homemade Fried Rice for a tasty baked chicken thighs with rice dish. Leftovers also make a fantastic addition to a salad.

crispy skin and golden color, chicken thighs baked perfectly in the oven

What to Serve with Baked Chicken Thighs

Recipe Tips and Tricks

  • Don’t Cover the Chicken. When baking chicken thighs with the skin on, you’re trying to achieve crispy chicken thighs in the oven. Therefore, leaving them uncovered ensures a crispy skin that turns perfectly golden. YUM!
  • Shorten the Marinating Time If Needed. I recommend 60 minutes of marinade time, but you can reduce it to 30 minutes if you need a shortcut.
  • Or Adjust the Temperature As Needed. If needed, you can adjust the oven temperature as 400 degrees F to accommodate other dishes—say you are cooking the chicken thighs in the oven at the same time as a pan of Roasted Brussels Sprouts. Simply extend the cooking time by a few minutes (or go for 415 degrees F—right in between).
  • Know When Baked Chicken Thighs Are Done. The best way to tell if your chicken is cooked properly is to use an instant-read meat thermometer inserted at the thickest part. Chicken should be cooked to 165 degrees F, but its temperature will rise after it is removed from the heat. Chicken thighs are forgiving, so you can go up to 170 degrees F.
  • Don’t Forget the Rest. Resting is necessary so that the juices have time to reincorporate into the baked chicken thighs.
baked chicken thighs on a plate with baked onions

Baked Chicken Thighs

4.71 from 81 votes
This recipe for crispy baked chicken thighs is an easy weeknight dinner your family will love. Tender, juicy, and simple to make in the oven!

Prep: 10 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes

Servings: 4 people


  • 2 1/4 pounds bone-in, skin-on chicken thighs about 4
  • 3 garlic cloves minced, about 1 tablespoon
  • 3 tablespoons extra-virgin olive oil divided
  • 1 tablespoon paprika
  • 2 teaspoons Italian seasoning
  • 1 small lemon zest and juice
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1 yellow onion halved and thinly sliced lengthwise
  • Chopped fresh parsley or tarragon or thyme plus additional for serving


  • Pat the chicken dry and place in a large bowl or large ziptop bag. In a small bowl, combine the garlic, 2 tablespoons oil, paprika, Italian seasoning, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Pour over the chicken and turn to coat the chicken evenly ( or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes or cover and refrigerate for up to 12 hours (let come to room temperature prior to baking).
  • When ready to bake, place 1 rack in the center of the oven and 1 rack in the upper third (about 6 inches from the top). Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the onions in the center.
  • Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat, then spread into an even layer.
  • Remove the chicken from the marinade; shake off and discard any excess marinade. Clear some spaces in the onions for the chicken thighs, then nestle them in, spacing them evenly throughout the pan.
  • Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that’s 25 to 35 minutes total), until the internal temperature of the chicken reaches 165°F. Let rest on the pan for 5 minutes.
  • Stir the onions once more. Place the rack on the upper third rack and broil 1 to 2 minutes to crisp the chicken skin. Watch carefully, so nothing burns. Sprinkle all over with parsley. Serve the chicken hot, with the yummy, jammy onions complete with juices spooned alongside.



  • TO STORE: Refrigerate chicken thighs in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • TO FREEZE: Freeze chicken thighs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4)Calories: 598kcalCarbohydrates: 8gProtein: 36gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 213mgPotassium: 587mgFiber: 2gSugar: 2gVitamin A: 1056IUVitamin C: 17mgCalcium: 56mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Sounds wonderful! Would this work with boneless skinless chicken breast. How would you adapt? I love thighs but Breasts have less fat

    1. Hi Suzie! Here is my recipe for baked chicken breast: Hope you enjoy it!

  2. Delicious and so fast and easy. I followed the recipe and didn’t change a thing. I put the chicken in the marinade in the refrigerator in the morning and then we had them for dinner with a salad. Yum, really great flavors. This one is a keeper.5 stars

  3. This is absolutely delicious! I used legs and tights and my husband and kid loved it too. Thanks for the recipe!5 stars

  4. Followed to a tee and it was absolutely delicious!!! Served some mashed sweet potatoes on the side!! Love your recipes!!5 stars

  5. This is one of my family’s favorite recipes! It’s super easy to pull together after working all day and when I bring leftovers in for lunch the next day, when my colleagues get a whiff of my lunch, they all drift into my office to check out what I’m eating (I’ve shared the recipe with them:). I always thought I didn’t like chicken thighs but, boy, was I wrong!!! Thank you, Erin, for such a great recipe!5 stars

  6. Made this tonight and it was delicious! And super simple! I forgot to add the vinegar to the onions and didn’t add any fresh herbs to the cooked chicken, but can’t imagine it could be any better. Definitely a keeper.5 stars

  7. This recipe is DELICIOUS! Oh the smells! This is a very easy recipe and since I did not marinade the chicken overlong, was pretty fast. I will definitely make this again!5 stars

  8. My whole family loves this recipe, 4 year old included. This is the second time I’m making it and will continue to keep it in the dinner rotation. I make this with green beans and the well plated roasted sweet potatoes recipe. So good! Bonus: It’s also great leftover.5 stars

  9. I will definitely make again. I didn’t have fresh herbs and I kept the juice from the marinade because I wanted it served as a sauce for the sides and left it in a little longer maybe 45-50minutes .I loved it and it really is a quick easy recipe don’t hesitate to do this. It beats all the other easy bake thigh recipes I have tried in the past. Thank you for sharing!5 stars

    1. Hi Pat! This is just my preferred method on making the chicken come out super tasty and really let’s the marinade work to its fullest. Enjoy!

    1. Hi Janis! I’m confused because I see it on my end. It is in Step 7 of the instructions in the recipe card. Could you please check again? Thank you!

      1. I am so sorry Erin. Just after I commented I saw the instructions or understood it. thank you so much for getting back to me. The thighs were brilliant thank you5 stars

  10. This was delish and super easy! Used fresh rosemary and cheated with boneless, skinless thighs (using the lower end of suggested cooking times). Thanks for the add to the easy weeknight rotation!5 stars

    1. I’m truly sorry for any inconvenience this has caused you, F. I will certainly keep paying close attention to how the pages load, as I never want anything to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  11. The spices on the chicken make it a winner. The skin was crispy and the overall flavor of the chicken was amazing. Juicy chicken that I will definitely make again!5 stars

  12. My family LOVES this recipe! It’s fun to make, I get my younger sister involved, and we can prep other sides as the chicken bakes. We can even prepare a lot of extra seasoning when we know we’ll make more soon5 stars

  13. Just made this with boneless chicken thighs and will make it again and again! Very tasty! I did reduce the cooking time to compensate for the boneless chicken but really want to try with bone-in thighs next.5 stars

  14. I’ve lost count of how many times I’ve made this after coming across this recipe online a few months ago. My family devours it, and I make it at least once a week. I usually marinate my chicken for 24 hours instead of 12. We eat it with rice and green salad. Highly recommend it.5 stars

  15. Fantastic recipe. I had defrosted some chicken thighs and had a last minute change of dinner plans. I wanted to cook them quickly before they spoiled, and this recipe was perfect. Cooked them late Friday night and the smell was so irresistible I had to try one. Delicious. A simple, versatile recipe that I’m sure I will come back to time and time again.5 stars

  16. This is soooo good! Made a couple days ago and gonna make again for dinner tonight. So easy and delicious. Doubled the recipe for my family of 7. Made exactly as directed. Wouldn’t change anything. We’re always looking out for what’s best for your eyes and taste-buds, this presentation is another. We love it. Thank you!5 stars

  17. So delicious and easy! I’m a novice cook and it came out looking exactly like the picture. Crispy on the outside, super flavorful and juicy on the inside, definitely making it again!5 stars

  18. Made it according to the directions with a little extra spice and it came out perfect! I used a combination of smoked paprika and hot paprika along with a little turmeric. I will definitely be making this again!5 stars

  19. We made the chicken thighs yesterday. Used the Big Green Egg and cooked slightly lower at 350. Made in the afternoon and reheated at dinner and put under broiler for 2 minutes. Turned out great, full of flavor and very juicy crisp skin5 stars

  20. Wow! This chicken was amazing. Was apprehensive at first when I saw it called for a tablespoon of paprika but followed the recipe exactly (used cilantro and roasted onion infused olive oil and chicken quarters) and it was scrumptious. My husband loved it and said “It’s a keeper!” We will be making this again. Thanks for the recipe!5 stars