Crispy Baked Chicken Thighs are juicy, easy, and fool proof! Bone-in chicken thighs are simply seasoned then bake hands-off in the oven. Try my #1 tip for baking the best chicken thighs of your life, with tender meat and crispy skin.
“This is the perfect baked chicken thighs recipe that requires no changes! My husband loves them each time I make them! We especially enjoy how the skin is perfectly crispy, and the meat is super juicy!”
The #1 thing you need to know about bone-in, skin-on Crispy Baked Chicken Thighs is that my family smashes them anytime I serve them for dinner.
Plates are licked clean, complaints are non-existent – plus bone-in chicken thighs require just 5 minutes of prep time then bake hands-off in the oven.
This one-pan meal with super easy clean up is the the unicorn of chicken dinners!
Watch How to Make Them
Why You’ll Love Crispy Baked Chicken Thighs
- Family friendly. My three young children, husband, and I all love this dish. It’s one of a handful of recipes all five of us can eat with zero modifications.
- Economical. A pound of chicken breasts was recently selling for $8.99 at the grocery store, vs bone-in chicken thighs which were selling for $1.75/lb. So much savings!
- Delicious. Baked chicken thighs are incredibly tender and juicy on the inside, with crispy, sizzling skin on the outside.
- Hands-off. There’s no need to flip the thighs or rotate the baking pan while they roast in the oven.
- Fool-proof. While chicken breasts can easily become overcooked, it’s very difficult to overcook chicken thighs.
My #1 Secret for Tender and Juicy Baked Chicken Thighs
Which brings me to my #1 tip for making oven-baked chicken thighs: overcook them.
Yes! Since dark meat has more connective tissue than white meat, it becomes more tender the longer it cooks.
The connective tissues break down the hotter the internal temperature becomes, which renders the chicken thighs juicy, moist, and tender.
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You will love how simple this recipe is! Simply snag:
- Bone-in, skin-on chicken thighs: you can use boneless, skinless thighs if you only have those on hand but we love the crispy skin of skin-on thighs.
- Seasoning mix: salt, pepper, onion powder, garlic powder, paprika, and Italian seasoning add easy, tasty flavor. Add a dash of cayenne pepper if you want spicy thighs.
- Extra virgin olive oil: helps the seasoning mix adhere to the chicken thighs, and gets the skin golden brown and crispy.
Baking Temperature and Timing
While the USDA says chicken thighs need to be cooked to an internal temperature of 165 degrees, I recommend you bake them until they reach 180 – 190 degrees, which takes 30-40 minutes at 400 degrees. We swear by this Thermapen for taking accurate internal temperature readings.
Honestly I’ve pulled the chicken thighs out of the oven at 200+ degrees from time to time and they’re still super tender.
If you’re the type of person that gets nervous about undercooking chicken, then chicken thigh recipes are definitely for you.
Make it a Meal: What to Serve with Baked Chicken Thighs
Crispy Skin Baked Thighs lend themselves extremely well to the Midwestern “meat + veggie + starch” dinner trifecta. Since the oven is already on at 400 degrees, I typically serve the chicken thighs with a roasted vegetable or fresh salad plus some sort of potato.
Here are some side dish ideas to help round out the meal:
- Healthy Chickpea Salad
- Roasted spaghetti squash
- Healthy Mashed Potatoes with Gluten Free Gravy made from the pan drippings.
- Seasoned Broiled Potatoes
- Baked Potatoes
- Garlic Butter Roasted Mushrooms
- Gluten Free Focaccia
- Gluten Free Biscuits
- Gluten Free Cornbread
- Creamy Garlic Shells
- Air Fryer Asparagus
- Air Fryer Green Beans
- Air Fryer Corn on the Cob
Alright, let’s get this easy chicken dinner recipe on the table!
How to Make Baked Chicken Thighs
Step 1: Pat the chicken thighs dry.
Start by trimming bone-in, skin-on chicken thighs of any excess skin then pat them very dry on both sides with paper towels.
FAQ: Can I use boneless, skinless chicken thighs?
Yes! Bake boneless, skinless chicken thighs for about 10 minutes less than bone-in, skin-on chicken thighs.
Step 2: Place the chicken thighs in a baking dish.
Transfer the chicken thighs into a 9×13″ or similar-sized baking dish. They can be touching but not overlapping.
Step 3: Combine the seasoning mix.
In a small bowl stir together salt, black pepper, onion powder, garlic powder, paprika, and Italian seasoning. Feel free to use your favorite seasoning mix, or simply salt and pepper which is also very delicious.
Step 4: Drizzle the thighs with extra virgin olive oil.
Drizzle extra virgin olive oil over the tops of the chicken thighs. Chicken skin is very fatty, so you just need a little bit to help the seasoning adhere to the skin.
Step 5: Sprinkle on the seasoning mix.
Sprinkle the seasoning mix over the top then use your hands to evenly coat the fronts, backs, and sides of the chicken thighs with oil and seasonings.
Step 6: Bake the chicken thighs.
Pop the baking dish into a 400 degree oven then bake uncovered for 30-40 minutes or until the thickest part of the chicken thigh reaches an internal temperature of 180-190 degrees as read by a meat thermometer.
Again, the chicken is technically cooked through and safe to eat at 165 degrees, but we’re adding extra baking time to render the thighs extremely tender and juicy.
There is no need to rotate the pan or flip the chicken thighs at any point during the baking process.
Frequently Asked Questions
Is it better to bake chicken thighs at 350 or 400 degrees?
I recommend baking chicken thighs at 400 degrees for less time to ensure they stay juicy, vs baking for longer at 350 degrees and running the risk of drying them out.
What internal temperature does a chicken thigh need to be cooked to?
Chicken thighs only need to be cooked to an internal temperature of 165 degrees, but I recommend you bake them to 180-190 for extremely tender chicken thighs.
Should I bake my thighs covered or uncovered?
Bake the chicken thighs uncovered to ensure the skin turns out crispy, and not soggy.
Step 7: Crisp the skin up.
I rarely need this extra step, but if the skin on the chicken thighs need an extra bit of crisping, simply turn the broiler on and give them a blast for a minute or two, being careful not to burn the skin.
Let the chicken thighs rest in the pan for at least 10 minutes then serve ’em on up. While the chicken is resting, make Gluten Free Gravy to serve with!
FAQ: Can I freeze baked chicken thighs?
I recommend removing the meat from the bones then freezing the meat flat in a Ziplock freezer bag, vs freezing the entire baked thigh with the skin and meat still on the bone.
Give these juicy, crispy oven-baked chicken thighs a try for dinner tonight — then let me know what you think! Enjoy!
More Irresistible Chicken Recipes
- Crispy Gluten-Free Chicken Cutlets
- Easiest Baked Chicken Breast
- Chicken Meatballs
- Air Fryer Chicken Breast
- One Pot Chicken and Rice
- Easy Chicken and Rice Soup
- Cast Iron Roast Chicken
- One Pot Gnocchi Chicken Pot Pie
Ingredients
- 3-4 lbs bone-in skin-on chicken thighs, 7-8 thighs
- 1 Tablespoon extra virgin olive oil
For the seasoning mix:
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian Seasoning
Directions
- Preheat the oven to 400 degrees then get out a 9×13" baking pan, spray with nonstick spray, and set aside.
- Remove the chicken thighs from their packaging then trim off excess skin if necessary — I find using kitchen shears is the easiest way to do this. Pat the thighs very dry with paper towels then place inside the baking pan.
- To a small bowl add the ingredients for the seasoning mix then stir to combine. Drizzle the tops of the chicken thighs with extra virgin olive oil then sprinkle on the seasoning mix. Use your hands to rub the oil and seasonings all over the fronts and backs of the thighs.
- Bake for 30-40 minutes or until the thickest part of the chicken thighs reach an internal temperature of 180-190 degrees. Note: chicken thighs only need to reach an internal temperature of 165 degrees, but they're much more tender when they're cooked to a higher internal temperature. Briefly broil if desired to further crisp up the skin then let the chicken thighs rest for 10 minutes before serving.
Notes
- Feel free to use your favorite seasoning mix, or simply salt and pepper, which is also delicious!
- Make Gluten Free Gravy with the pan drippings!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
This recipe is fabulous. Thank you for sharing!
I’m thrilled to hear that, Lisa! Thank you so much for your feedback and recipe rating!
This very simple recipe gave unexpected results. The thighs surprisingly turned out very juicy and tasty. A set of seasonings will give the chicken an amazing taste.
I’m so glad you loved the recipe, Marta! Thank you so much for your feedback and recipe rating!
Made these last night for dinner with some roasted Parmesan garlic potatoes and a side salad, loved it! Only difference was we used boneless, skinless chicken thighs instead of bone-in! Great recipe, will be incorporating into regular rotation in my home.
Thrilled to hear it, Jacqi! Thank you so much for your feedback – those potatoes sound delicious!!
Followed the tip to bake a little longer. It was tender and juicy. My husband liked it very much.
Hooray! So glad you gave it a try. :) Thank you so much for your feedback and recipe rating!
It’s in the oven but it looks great!
Wohoo! Hope you loved them, Dean!
This recipe is so easy and DELICIOUS!!! Definitely will be making it again.
I’m so so glad you loved it, Dawn!! Thank you so much for your feedback and recipe rating!
I’m sorry but this is the same recipe I read every time there is a ‘best’ thigh recipe. I knew it before I read it. It’s always garlic and onion powder, Italian seasoning and paprika. It’s good but hardly the best. Just saying.
Did you try the recipe, Duarte?
I’m a little confused. The recipe calls for Italian seasoning but the video uses thyme.
Hi Frieda! It’s Italian seasoning in both the recipe and video, not dried thyme. :)
I tried the Baked Chicken Thighs recipe from Iowa Girl Eats, and it was a huge hit at home! The recipe was easy to follow, and the thighs turned out incredibly juicy and tender. The seasoning blend was perfect, giving the chicken a delicious flavor. I appreciated the tip about cooking the thighs to a higher internal temperature for extra tenderness. This recipe is definitely a keeper for a simple yet satisfying meal. Thank you for sharing such a foolproof and delicious chicken recipe!
I’m so, so glad this recipe was a hit all the way around, Jeffrietta! Thank you so much for your feedback and recipe rating!
We have made these twice since this was posted. They are super delicious! My husband said “I wonder why they don’t fix chicken like this in resturants.” :)
Ha! Love to hear that, Eleaine!! Thank you so much for your feedback!
Hi I made this tonight for the first time and I’ve never cooked thighs before. It was perfect. I followed it. House smelled so good.
*I wasn’t sure if I was to cover it or not perhaps put in recipe notes?
* And what do I do with all tht drippings? I don’t want to waste. Cool and skim off fat and use as a broth like?
I’m so glad you loved it, J!!! You don’t need to cover the pan while they bake. I’ve never had more than a couple Tablespoons of drippings at most but if you have more then you can definitely use as a kind of gravy / dipping sauce!
I tried this and made 2 changes. Instead of olive oil i used cooking spray on the thighs and instead of Italian seasoning i used mrs dash. They were delicious! So tender and juicy. Have cooked them several times now.
I’m so glad to hear it, Diane! Thank you so much for your feedback and recipe rating!
Was lucky enough to meet your parents on their 47th anniversary! You have a great marketing team! Yummy recipes.
Oh my goodness, hahaha! I always say, my Dad is my best PR specialist. Thank you for humoring him!! ;)
Is it best to put the chicken thighs on a rack in the baking pan, or will this throw off the recipe?
I’m not sure, Julie! I always cook them right in the pan.
Hi Julie, I have a very similar recipe for baked chicken that tells you to put the chicken on racks inside the baking dish. Then you will have drippings (it’s really chicken broth). I rub my pan first w some butter so there won’t be burned broth, then racks, then chicken. I pour drippings into a glass Pyrex measuring cup to cool down, then a fat separator, then put broth in ice trays. A cube or two of broth in veggies or rice really elevates the dish. Hope this was helpful!
That sounds so good, Lisa! Thank you so much for your feedback and recipe rating!