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Tender and juicy on the inside, crispy and flavorful on the outside, these Crispy Baked Chicken Thighs are so perfectly seasoned and simple to make!
Baking chicken thighs in the oven is incredibly easy and requires very little prep, making this chicken thigh recipe perfect for busy nights. Be sure to try my Baked Boneless Chicken Thighs recipe next!
Why This Recipe Works
All I had to do was make these crispy baked chicken thighs once and my whole family was begging me to make them again and again. That’s how good they are!
We love baked chicken breasts and baked boneless skinless chicken thighs for fast and easy dinners but bone-in chicken thighs are an often neglected yet totally delicious option.
They take about 35 minutes in the oven and less than ten minutes of prep. That gives you just enough time to whip up a couple of side dishes, like my Garlic & Herb Baby Potatoes and a salad or other kind of veggie on the side.
Plus, these Chicken Thighs are:
- Juicy and Flavorful. Bone-in chicken thighs have built-in protection for oven cooking. The skin keeps them juicy and tender, while the bone helps retain moisture and adds extra flavor.
- Crispy on the Outside. The crispy skin adds texture and flavor and also helps to keep the meat extra moist.
- Budget-Friendly. Chicken thighs are more economical than other cuts of chicken, making this a budget-friendly meal option.
- Super Flavorful. My trick for seasoning both the skin AND the meat makes these oven baked chicken thighs extra tasty.
Recipe Walkthrough
Ingredients
- Bone-in, Skin-on Chicken Thighs – Best flavor you can get from chicken is with this cut of meat. Dark meat has a higher fat content so it is naturally juicier.
- Chicken Seasoning – Salt, paprika, garlic powder, onion powder and black pepper. I always make a big batch of this seasoning because I use it for everything from chicken to pork to
- Olive Oil – Rubbing oil on the meat helps to crisp up the skin and lock in the moisture.
How To Bake Chicken Thighs
See the recipe card below for full, detailed instructions
Rub the thighs all over with a little bit of olive oil. This helps with moisture retention and is my little trick to attaining a crispy skin.
Season each chicken thigh well. I use my go-to chicken seasoning of salt, pepper, paprika, garlic powder, and onion powder. Rub the seasoning all over the chicken. Slide your fingers under the skin and rub a little of the olive oil and seasoning under the skin. This will flavor not only the skin but the meat underneath.
Let it rest. When you remove the chicken thighs from the oven, let them rest at least 5-10 minutes before serving. This lets the juices redistribute and also lets them cool slightly.
What Temperature Do You Bake Chicken Thighs in the Oven?
You should bake bone-in chicken thighs at a high temperature, around 400℉. This is hot enough to roast the chicken and give you a crispy skin without burning the skin as it cooks.
Chicken thighs should reach an internal temperature of 165℉ using an instant-read thermometer inserted at the thickest part of the meat near the bone. Be careful not to touch the bone with the thermometer or you won’t get an accurate read.
How to Get Crispy Skin on Chicken
I have a few tips that are important for getting the skin nice and crispy.
- Pat the chicken dry. Removing moisture allows the chicken to crisp up so it’s not fatty and mushy.
- Olive oil massage. Rubbing olive oil on top of and beneath the skin is almost like frying it, without actually frying it! It will help the skin crisp at high temperatures.
- When all else fails, broil. If you’re chicken thighs just aren’t as crispy as you’d like them to be, flip on the broiler for a few minutes. I usually don’t need this step, but it’s a failsafe if you do.
Storage Tips
The Best Way to Store Leftovers
Let the chicken cool completely before storing in an airtight container. Refrigerate for up to 4-5 days. Reheat in the oven or air fryer to help crisp up the skin.
More Chicken Recipes
- Mexican Chicken Casserole
- Pan Roasted Chicken Thighs
- Cheesy Chicken Tenders
- Smothered Chicken and Mushrooms
- Baked Ranch Parmesan Crusted Chicken
Watch how to make crispy baked chicken thighs:
Crispy Baked Chicken Thighs
Ingredients
- 8 Chicken Thighs skin-on, bone-in
- 2 teaspoons Kosher salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1-2 tablespoons Olive oil
- 2 teaspoons Fresh minced parsley for garnish
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet pan with foil. Set aside.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder and onion powder with a fork. Set aside.
- Pat chicken dry with paper towels, then arrange, skin side up on the baking sheet. Drizzle with olive oil and rub into both sides. Season the back side with about a third of the spice mixture, then flip so the chicken thighs are skin side up and season with remaining spice mixture. Rub into the skin and slide your fingers under the skin to rub the spice mixture into the meat as well.
- Slide the pan into the oven and roast until completely cooked through; 30-35 minutes. Internal temperature should reach 165 degrees.
- Let rest for 5 minutes; garnish with fresh parsley and serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This is now one of my favorite weeknight dinners — I make it all the time with rice. It’s foolproof, tasty, and delicious.
That’s awesome Lynne! Thanks for stopping by.
I am looking to cook up chicken thighs and drumsticks together in one recipe. Can I make this recipe with chicken drumsticks (bone-in, skin-on) combined with the chicken thighs?
Yes they should be fine cooked at the same time.
I make this all the time now for my family. My husband and teenage daughters love it. I have even made it for friends post surgery as part of a drop off meal. Everyone raves about how moist but crispy on the outside and super delicious it is. I make at least double the seasonings every time and keep a marked ziplock bag of it in the spice cabinet for nights when I am tired.
Nice! Love the feedback Carrie! Thanks for stopping by.
My husband loves this recipe. It’s my go to for chicken thighs!
Nice! Thank you for your feedback Brooklynn.
These chicken thighs we’re delicious and EASY! Such a perfect weeknight meal and not overly salty. Perfect seasonings! Thank you.
You are so welcome Emily! Thanks for the awesome feedback.
Thank you so much for this recipe. I went through horrible postpartum depression and, for some reason, this was my go-to recipe. I made them ALL the time during that time in my life. They were easy to make and delicious.
Fantastic feedback Angie! Thanks for stopping by.
Easy, with just a few easily found ingredients and it comes out beautifully. The chicken was moist and flavorful; the skin was crisp and tasty.
Fantastic feedback David! Thanks for stopping by.
Love this chicken recipe! We have had it several times.
Thanks for stopping by Shirlene!
Can you use a shallow racked pan?
Yes that would work!
Hi Kristin,
The baked chicken thighs look like they would be delicious. Do you think it would be feasible to use this recipe with turkey thighs? Of course I would make sure the internal temperature is at least 165 degrees Fahrenheit.
Hmm, that’s a great questions! I haven’t tried it, but I would think it would work. Just definitely watch the temperature.
Thanks, Kristin. I just wanted to make sure I wasn’t doing anything that was totally wrong.
HAPPY HOLIDAYS!
Hi! Thanks for the recipe! So delicious. Is the serving size one chicken thigh?
A serving is about 1 1/2 chicken thighs.
My husband and I found your recipe last night when we were searching for oven temp and cooking time information. The thighs turned out delicious. So thanks for that!
I have a bit of a random question though… How exactly do you calculate the calories?! I have recently started a keto diet and calories… especially the chicken… have been the most difficult part for me to figure out. There are so many different nutrition listings out there I feel like I have whiplash. LOL
I am not doing super strict counting but I’d like to have an idea of what is in a few of our favorite go to meals. I would appreciate any advice!
Hi Christina,
Our recipe card that you see in the post is actually a plugin (kind of like an app) that provides this information. It works in a way that’s similar to what you might find on myfitnesspal.com or another nutritional based website platform. I hope that answers your question! Glad you enjoyed the chicken recipe!
This turned out AMAZING! I frantically looked for anQUICK recipe and this popped up. I’ve never cooked bone in with skin thighs before. And it is delish! Thank you so much for making me the dinner chef winner tonight LOL!
That’s awesome Amber! Thank you so much for stopping by!
Thanks from my son, aswome!
Thank you Roger for stopping by!
I make these all the time. I use the same amount of spices (other than salt, which I half) for only 4 thighs and they are super flavorful. While I love your recipes, I often need to double the amount of spices because I like things spicier than you seem to. I also make your carnitas at least once a month and freeze them. Thanks for the great ideas!
Thank you Stephanie! and thanks for sharing your experience!
I love chicken skin and luckily skin on, bone in thighs are much cheaper than the other kind. But the skin must be crispy! My first love is white meat but thighs are a cost effective and not too slimy substitute.
My oven died a couple of years ago (Thanks, Frigidaire). I microwaved my four thighs for 8 minutes and finished them off in the toaster oven. Perfect.
Thank you for sharing your experience!
What a great recipe! I made this last night. It was easy, tender and tasty! Thanks for posting this.
I can’t find my comment now. I was wondering if I could use boneless skinless chicken breasts for this. Just wondering if it would turn out the same.
The “crispy” comes from the skin, so they wound’t be crispy. They would have good flavor but you’d cook them for less time since they’re boneless. I recommend using this recipe instead: https://www.yellowblissroad.com/baked-chicken-breasts/
Could I use boneless skinless breasts? I have 2 containers of boneless skinless breasts and I’m trying to find an easy quick recipe.
No, use this recipe: https://www.yellowblissroad.com/baked-chicken-breasts/
Thanks, Kristin for this wonderful chicken dish,I love chicken, and enjoy different variations.
What’s the amount per serving? Sorry don’t know if my phone is not letting me see it or if it’s just blank..
Do you cover while cooking
Nope!
My family LOVES this recipe as well. Easy to make and so crispy on the outside and tender and juicy on the inside.