Oven baked chicken thighs always come out juicy, tender, and delicious.
This recipe couldn’t be easier to prep, bone-in thighs are seasoned, baked, and then popped under the broiler for crispy crunchy skin and juicy meat.
Chicken: This recipe uses bone-in chicken thighs. Since chicken thighs are dark meat, they’re extra flavorful and tender. Boneless and skinless thighs, legs, or drumsticks will also work; adjust baking time as needed (use this recipe for chicken breasts). Thaw frozen thighs before using.
Seasonings: The savory flavor in this recipe comes from poultry or Italian seasoning. Taste test your seasoning before adding additional salt as this can differ by brand!
Keep leftover oven-baked chicken thighs in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat portions in the microwave. Use leftover chicken thigh meat to make chicken salad, or buffalo chicken dip.
Freeze-cooled thighs in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating.
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Baked chicken thighs are an easy-to-make meal with crispy skin and tender meat.
For the Seasoning*
½ teaspoon paprika or ¼ teaspoon each sweet paprika and smoked paprika½ teaspoon garlic powder¾ teaspoon salt¼ teaspoon black pepper¼ teaspoon dried thyme leaves or dried rosemary or basil
Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.
Dab the chicken skin dry with a paper towel to remove any moisture.
Drizzle the chicken with olive oil and season generously with the seasoning, salt and pepper. Rub the seasoning and oil into the chicken skin.
Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F.
Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.
Seasoning: Replace the chicken seasoning with 2 to 3 teaspoons of premade chicken seasoning blend. My personal favorite is Hey Grill Hey Chicken Seasoning. Note that salt levels can vary by brand, so taste some of the seasoning to ensure it has enough salt. If needed, add additional salt to the chicken.
Baking time: Chicken thighs can vary in size from 5 to 10 oz, the cooking time is for 6oz chicken thighs. If the thighs are larger, they may need extra time.
Leftovers: Leftover chicken can be stored in the fridge in an airtight container for up to 4 days. Cooked and cooled chicken thighs can be frozen for up to 4 months.
Calories: 360 | Carbohydrates: 1g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 112mg | Potassium: 301mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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