Baked Chicken Thighs
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Learning how to bake chicken thighs in the oven is a basic yet essential skill for home cooks.
Chicken can be surprisingly challenging, whether baking, air-frying, or slow cooking, going from perfectly cooked to overcooked in minutes. We’re here to give you a simple recipe that helps you get crispy skin and juicy meat every time.
Chicken thighs are also cost-effective, one of the most flavorful pieces (more than breasts – although if you have that on hand, try our recipe for oven baked chicken breasts), and a great weeknight meal to serve with family favorite sides.
Ingredients:
- bone-in and skin on chicken thighs
- olive oil
- The chicken thigh seasoning mix we use consists of garlic powder, onion powder, paprika, salt, dried oregano, ground thyme, and ground black pepper.
NOTE: You can use other oils, such as canola, vegetable, or avocado oil, instead of olive oil for baking chicken. These oils can handle high heat and won’t change the taste of your chicken much.
How to bake chicken thighs in the oven
These chicken thighs come out incredibly juicy and flavorful, sure to be a hit at your dinner table.
Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a metal rack on top.
Prep Chicken: Arrange the four chicken thighs on the rack. Brush each thigh with olive oil (2 tablespoons total), ensuring an even coat around the chicken.
Seasoning Mix: To prepare the mix, start by taking a small bowl and adding 1/2 teaspoon each of garlic powder, onion powder, paprika, and salt. Then, add 1/4 teaspoon each of dried oregano, ground thyme, and ground black pepper. Stir the ingredients until well combined.
Evenly sprinkle the seasoning mix over the chicken thighs. You can dust the top or do it all around the thigh.
Bake: Place the baking sheet in the preheated oven. Bake for 25–35 minutes until the chicken is well-browned and the internal temperature reaches 170°F (77°C).
Rest: After baking, allow the chicken to rest for 5 minutes. This ensures the juices are redistributed, keeping the meat moist. Serve with your favorite side dish.
Picking out chicken thighs at the store
| Detail | What to Look For |
|---|---|
| Skin-on vs. Skinless | Skin-on for crispier texture, skinless for less fat |
| Bone-in vs. Boneless | Bone-in for more flavor and juiciness, boneless for quicker cooking |
| Size | Uniform size for even cooking |
| Color | Consistent, pinkish color without discoloration |
| Freshness | Firm texture, not slimy, with a fresh smell |
Helpful Tips for Perfect Chicken Thighs
Trimming Excess Skin: Before baking, trim any excess skin from the chicken thighs. Often extra skin is tucked around the thighs in the store packaging. Removing this can help the chicken cook more evenly and reduce excess fat.
Kitchen Ventilation: A heads-up about the cooking process: Due to the high oven temperature and the use of oil, your kitchen might get a bit smoky. This is normal and not a cause for concern.
Seasonings: You can use whatever seasonings or premixes you prefer.
Why a metal rack over a baking sheet?
- Improved Air Circulation: Elevating the chicken on a rack allows hot air to circulate the entire piece of meat. This leads to more even cooking.
- Less grease: As the chicken bakes, fat and juices will render out. The rack ensures that the chicken doesn’t sit in these juices and fats, which helps reduce the greasiness and contributes to a crispy skin.
- Better Browning: The improved airflow around the chicken cooks it more evenly and helps in the skin’s browning and crisping.
- Easier Cleanup: Keeping the chicken elevated above the baking sheet means that any drippings are caught by the baking sheet, making cleanup easier.
What side dishes go with chicken thighs?
The most common go-to sides when serving chicken are potatoes, a veggie, and a roll. Here are some suggestions that we find work well or head over to all of our vegetable side dish recipes and pick one out:
Baked Chicken Thighs (Bone-in, Skin On)
Equipment
- metal rack
- sheet pan
Ingredients
- 4 chicken thighs bone in, skin on
- 2 tablespoons olive oil
Seasoning Mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 1/4 teaspoon ground black pepper
- Chopped fresh parsley for serving optional
Instructions
- Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a metal rack on top.
- Prep Chicken: Arrange the 4 chicken thighs on the rack. Brush each thigh with olive oil (2 tablespoons total) ensuring an even coat.
- Seasoning Mix: To prepare the seasoning mix, start by taking a small bowl and adding in 1/2 teaspoon each of garlic powder, onion powder, paprika, and salt. Then, enhance the blend with 1/4 teaspoon each of dried oregano, ground thyme, and ground black pepper. Stir these ingredients together until well combinedEvenly sprinkle the seasoning mix over the chicken thighs. It is fine to lightly season the top, or to heavily season top and bottom.
- Bake: Place the baking sheet in the preheated oven. Bake for 25-35 minutes, or until the chicken is browned and the internal temperature reaches 170°F (77°C).
- Rest: After baking, allow the chicken to rest for 5 minutes. This ensures the juices redistribute, keeping the meat moist. If desired, garnish with chopped fresh parsley before serving.
Notes
- Using a metal oven rack allows the rendered fat and juices to fall below the thigh, keeping the skin crispy and the meat evenly cooked.
- The time needed may vary as much as 10 minutes depending on the oven and size of thighs.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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