Best Baked Chicken Thighs

Why You’ll Love This Recipe

I Love This Recipe Because It’s So Simple And Versatile. The Chicken Thighs Come Out Of The Oven With Perfectly Crisped Edges And A Juicy, Tender Center Every Time. I Don’t Need A Marinade, I Don’t Need Fancy Ingredients—just some pantry spices, a little oil, and my oven. It’s a weeknight staple in my kitchen, and it always impresses with minimal effort.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 6 Bone-In, Skin-On Chicken Thighs (Or Boneless Skinless, If Preferred)

• 2 Tablespoons Olive Oil

• 1 Teaspoon Garlic Powder

• 1 Teaspoon Onion Powder

• 1 Teaspoon Smoked Paprika

• 1 Teaspoon Italian Seasoning

• 1 Teaspoon Salt

• ½ Teaspoon Black Pepper

Directions

1. I Start By Preheating My Oven To 425°F For A Perfect Hot Roast.

2. While The Oven Heats, I Pat The Chicken Thighs Dry With Paper Towels—this Helps The Skin Get Crisp And Golden.

3. I Drizzle Olive Oil Over The Thighs And Rub It In To Coat Evenly. Then I Combine The Garlic Powder, Onion Powder, Smoked Paprika, Italian Seasoning, Salt, And Pepper In A Small Bowl And Rub It All Over The Chicken.

4. I Arrange The Chicken Thighs On A Baking Sheet Lined With Foil Or Parchment Paper, Skin Side Up If Using Bone-In.

5. I Bake For 35–40 Minutes, Or Until The Internal Temperature Reaches 175°F And The Skin Is Golden And Crisp.

6. If I Want Extra Crispiness, I Broil The Thighs For The Last 2–3 Minutes, Keeping A Close Eye So They Don’t Burn.

Servings And Timing

This Recipe Makes About 4–6 Servings Depending On The Size Of The Thighs. Prep Takes 5–10 Minutes, And The Bake Time Is About 35–40 Minutes, Bringing The Total Time To Just Under An Hour.

Variations

I Like Switching Up The Seasoning Sometimes. Cajun Seasoning, Lemon Pepper, Or Even A Simple Mix Of Salt, Pepper, And Fresh Herbs All Work Wonderfully. I’ve Also Brushed The Thighs With BBQ Sauce In The Last 10 Minutes Of Baking For A Sticky, Sweet Glaze.

Storage/Reheating

I Store Leftover Chicken Thighs In An Airtight Container In The Fridge For Up To 4 Days. To Reheat, I Warm Them In A 350°F Oven Or Air Fryer Until Hot And Crisp Again—usually 10–15 Minutes. The Microwave Works For Quick Reheating, But I Prefer The Oven For Best Texture.

FAQs

Can I Use Boneless Skinless Chicken Thighs?

Yes, I Often Use Boneless Skinless Thighs When I Want A Faster Cook Time. They Bake In About 25–30 Minutes But Don’t Get As Crispy Without The Skin.

Do I Need To Marinate The Chicken?

No Marinating Is Needed. The Spice Rub Adds Plenty Of Flavor Without Waiting, Which Is Why I Love This Recipe So Much.

Can I Bake Chicken Thighs From Frozen?

I Recommend Thawing First For Best Texture And Even Cooking. If I Must Bake From Frozen, I Add Extra Cook Time And Check The Temperature Carefully.

What Should I Serve With These Chicken Thighs?

I Serve Them With Roasted Potatoes, Rice, A Simple Green Salad, Or Steamed Vegetables. They’re Also Great With Pasta Or Stuffed Into A Wrap.

How Do I Know When The Chicken Is Done?

I Use A Meat Thermometer To Make Sure The Internal Temperature Reaches At Least 175°F—this Is The Best Temp For Juicy, Flavorful Thighs.

Conclusion

These Best Baked Chicken Thighs Are A Reliable, Flavorful Dinner Option I Keep Coming Back To. They’re Juicy, Crispy, And So Easy To Prepare With Ingredients I Always Have On Hand. Whether I’m Cooking For A Busy Weeknight Or Meal Prepping Ahead, This Simple Oven Method Never Lets Me Down.

Best Baked Chicken Thighs

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These perfectly seasoned baked chicken thighs come out juicy, tender, and full of flavor every time—your new go-to dinner recipe!

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 35–45 minutes
• Total Time: 45–55 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Oven-Baked
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 pounds chicken thighs (bone-in, skin-on or boneless skinless)

2 tablespoons olive oil

1½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dried thyme (or Italian seasoning)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven:
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.

Prep Chicken:
Pat chicken thighs dry with paper towels to ensure crispiness. Place in a large bowl or directly on the baking sheet.

Season:
Drizzle chicken with olive oil. In a small bowl, mix salt, garlic powder, onion powder, paprika, pepper, and thyme. Rub seasoning all over the chicken, coating both sides evenly.

Bake:
Arrange thighs skin-side up (if using skin-on) on the baking sheet with a little space between each piece.
Bake for 30–35 minutes (boneless) or 40–45 minutes (bone-in) until internal temperature reaches 175°F and juices run clear.

Optional Broil:
For extra crispy skin, broil for 2–3 minutes at the end. Watch carefully to avoid burning.

Rest & Serve:
Let chicken rest for 5 minutes before serving. Enjoy with your favorite sides!

Notes

Use a meat thermometer to ensure perfect doneness—175°F yields juicy, tender chicken.

Can be marinated up to 24 hours in advance for deeper flavor.

Pairs well with roasted vegetables, rice, or a crisp salad.

Leftovers are great in wraps, salads, or grain bowls.