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.
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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 Crock Pot Chicken Thighs, Braised Chicken Thighs to your menu too!)
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
- Marinate. Combine the marinade ingredients and marinate chicken thighs for at least 30 minutes or for up to 12 hours in the refrigerator.
- Season the Onions. The onions are optional but so delish.
- Arrange. Nestle the chicken thighs into the onions skin side up.
- 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.
- 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.
What to Serve with Baked Chicken Thighs
- Sautéed Vegetables. Sautéed Carrots, Sautéed Brussels Sprouts, and Sautéed Cabbage can all be prepared on the stove while the chicken thighs bake.
- Mashed Potatoes. Keep it classic with our Best Mashed Potatoes recipe, or try Instant Pot Mashed Potatoes.
- Rice. Try this Lemon Rice for a brighter flavor or cauliflower rice for a low carbohydrates option.
- Salad. A green salad such as fiber-packed Kale and Brussels Sprouts Salad makes this a complete meal.
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
Prep: 10 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Servings: 4 people
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!
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Ingredients
- 2 ¼ 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 ½ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 yellow onion halved and thinly sliced lengthwise
- Chopped fresh parsley or tarragon or thyme plus additional for serving
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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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