Oven Baked Chicken Thighs

Oven baked chicken thighs are one of my favorite go-to meals when I want something easy, comforting, and full of flavor. With crispy skin and juicy, tender meat, they’re the kind of dish that’s simple enough for a weeknight dinner but satisfying enough to serve to guests.

Why You’ll Love This Recipe

I love this recipe because it takes minimal effort and delivers maximum flavor. The chicken thighs bake to golden perfection with a well-seasoned, crisp skin and juicy meat underneath. I can pair them with almost any side—veggies, rice, salad, or potatoes—and they always come out delicious. Plus, clean-up is easy since everything’s done in one pan.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bone-in, skin-on chicken thighs
olive oil
garlic powder
onion powder
paprika
dried thyme or rosemary
salt
black pepper

directions

1. I preheat the oven to 425°F (220°C).

2. I pat the chicken thighs dry with paper towels to help the skin crisp up.

3. I mix the olive oil with garlic powder, onion powder, paprika, thyme, salt, and pepper in a small bowl.

4. I rub the seasoning mixture all over the chicken thighs, making sure to get under the skin where possible.

5. I place the seasoned thighs skin-side up on a baking sheet or in a baking dish lined with foil or parchment paper.

6. I bake the chicken for 35–45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

7. I let the chicken rest for a few minutes before serving to allow the juices to settle.

Servings and timing

This recipe serves 4 people and takes about 45 minutes total, including 10 minutes of prep and 35–40 minutes of baking.

Variations

Sometimes I add a squeeze of lemon juice or a drizzle of honey before baking for a bright or sweet touch. For a spicy version, I toss in some cayenne pepper or chili flakes. If I want more of a herby flavor, I swap thyme for oregano or Italian seasoning. I’ve also done a mustard-garlic rub for a tangier twist.

storage/reheating

I store leftover chicken thighs in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F oven for 10–15 minutes to keep the skin crisp. I avoid microwaving if I want to preserve that crunch, but it works fine for convenience.

FAQs

Can I use boneless chicken thighs?

Yes, but I reduce the baking time to about 25–30 minutes. Boneless thighs cook faster and still stay juicy.

How do I get the skin extra crispy?

I make sure the skin is dry before seasoning, and I don’t cover the chicken while it bakes. A higher oven temp (425°F) helps with crisping too.

Do I need to marinate the chicken?

It’s not required, but I sometimes let the thighs sit in the seasoning mixture for 30 minutes or even overnight in the fridge for extra flavor.

Can I use a baking rack?

Yes, placing the chicken on a wire rack over the baking sheet allows air to circulate and helps the skin crisp up even more.

What can I serve with oven baked chicken thighs?

I like to serve them with roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad. They’re super versatile.

Conclusion

Oven baked chicken thighs are a simple, satisfying dish that I keep in regular rotation. They’re crispy, juicy, and loaded with flavor—everything I want in a comfort meal with barely any effort. Whether I’m making a cozy dinner for two or feeding a crowd, this recipe always hits the spot.