These are the Best Oven Baked Chicken Thighs! Get crispy and juicy chicken every time – you’ll want to devour them all!
The spice blend I use on these is one of my all-time favourites. Every time I serve these chicken thighs, my friends and family demolish them!
Why you’ll love this recipe
- Foolproof method: You’ll get juicy crispy-skinned chicken thighs every time, guaranteed.
- Affordable: Bone-in, skin on chicken is WAY cheaper than boneless and skinless.
Ingredients and substitutions
- Chicken thighs – bone-in, skin-on thighs work best for this recipe, but you can use boneless, skinless thighs if preferred, just adjust the cooking time.
- Lemon juice – freshly squeezed lemon juice is ideal, but bottled lemon juice works in a pinch.
- Olive oil – substitute with avocado oil or another neutral oil if needed.
- Garlic powder – swap it for minced fresh garlic for a more robust taste.
- Chili powder – use smoked chili powder for extra depth or leave out if you prefer milder flavors.
- Paprika – regular or smoked paprika will work; smoked adds a nice, smoky flavor to the chicken.
- Thyme – dried thyme works well, but you can use fresh thyme for a brighter flavor.
- Onion powder – swap with finely minced fresh onion if desired.
- Potatoes – you can use Yukon gold or red potatoes or baby potatoes. Sweet potatoes are another option.
- Bagged salad – feel free to mix and match your favorite greens and veggies for a custom salad.
How to make these irresistible chicken thighs
Step 1: Make the spice blend.
Mix together the spice blend ingredients in a small bowl.
Step 2: Season the potatoes.
Add the potatoes to a baking sheet and toss with olive oil, lemon juice, and the spice blend.
Step 3: Bake the chicken and potatoes.
Rub the chicken with the spice blend, then bake in the oven until cooked through.
Step 4: Serve and enjoy!
You’re all ready to eat!
Recipe Tips & Variations
These baked chicken thighs are super versatile. Here are a few tips and ideas to make them your own:
- Use bone-in or boneless: Bone-in thighs stay extra juicy, but boneless cook a little faster.
- Change up the spices: Try Cajun seasoning, lemon-pepper, Italian herbs, or your favourite spice blend to keep things interesting.
- Marinate ahead: For even more flavour, mix the seasoning with a bit of oil and marinate the chicken for a few hours or overnight.
- Crispier skin: Broil for the last 2–3 minutes to get that extra-crispy golden skin.
- Add veggies: Roast chopped potatoes, carrots, or bell peppers on the same sheet pan for an easy one-pan meal.
- Make it saucy: Serve with BBQ sauce, honey mustard, or chimichurri for different flavour profiles.
Frequently asked questions
Can I use chicken breasts instead?
Yes, but just remember to reduce the cooking time since breasts dry out faster. Pull them as soon as they’re cooked through.
How will I know when the chicken is done?
The best way to tell when your baked chicken thighs are done is to use a meat thermometer. They should have an internal temperature of 165°F.
How do I get crispy skin on my chicken?
If you want crispy skin on your baked chicken thighs, throw the chicken skin up under the broiler on high for 1-2 minutes. You will have to pay close attention here and make sure the chicken doesn’t burn. This part is optional but makes the chicken so good!
What to serve with chicken thighs
Make a full meal by serving your baked chicken thighs with one or two sides. I’ve listed 2 sides in the recipe card but here are some more ideas:
- Crispy garlic parm brussels sprouts or shaved brussels sprouts salad
- Sweet potato fries
- Roasted broccoli or broccoli salad
- Mashed potatoes
How to store and reheat
Make ahead: Season the chicken and refrigerate for up to 24 hours before baking.
Store: Keep cooked chicken in an airtight container in the fridge for up to 5 days.
Reheat: Warm in the oven at 350 F for 10–15 minutes or microwave until heated through.
Freeze and reheat from frozen: Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight, then reheat in the oven or microwave until hot.
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers in the fridge.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Freeze leftover chicken in reusable freezer bags.
Best Baked Chicken Thighs
Ingredients
- 6 bone-in, skin on chicken thighs
Spice blend
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Optional side dishes
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 Yukon gold potatoes chopped
- salt & pepper to taste
- 1 package bagged salad I like to buy a salad kit with dressing
Instructions
- Preheat oven to 400 F. Mix spice blend together in a small bowl.
- Line a baking sheet with parchment paper. If making side dishes, add potatoes, olive oil, lemon juice, 1 tsp of the spice blend and salt & pepper to taste, then toss to combine. Push potatoes off to the side of the baking sheet.
- Add chicken thighs to the baking sheet, then rub on both sides with the remaining spice blend. Bake potatoes and chicken (alternatively, you can bake chicken alone) for 45 minutes until chicken reaches internal temperature of 165 F.
- Optional: for crispy chicken skin, broil on high once cooked for 30 seconds to 1 minute, watching closely so it doesn't burn.
- Serve chicken and potatoes with a bagged salad on the side, then serve and enjoy!
Comments & Reviews
Mary says
Been making this recipe for years and I love it. I know you made some modifications. Didn’t you originally cook it at 425? I use boneless skinless less chicken thighs and cooked for 12 min then flipped and cooked for another 8. I actually prefer their method to the modified one. Please confirm is the temp has always been 400 or if I’m remembering it wrong. Thank you
Taylor Stinson says
Hi Mary! Yes I changed the recipe to 400 to avoid burning the chicken but perhaps I should revisit the recipe again. You are totally welcome to cook at 425 F if you prefer.
KBGrey says
yes! I thought i was going crazy now that the recipe was a smidge altered. I thought it was 12, flip for 8, like you wrote, but could not remember the temp. Always came out perfect.
eileen lusardi says
I made this recipe tonight for my host. I am visiting from
California. It was the perfect meal. It was so easy and best of all tasty. I am always afraid the chicken will be tasteless and dry. The chicken thighs with the bone were so delicious. They were juicy and tasty with the yummy seasonings. Thank you for your wonderful recipes.
Taylor Stinson says
I’m so happy you enjoyed!!! 🙂
Dan Reid says
Thanks for sharing this and other recipes. My family isn’t big on potatoes, do you still have the original recipe where this was cooked with broccoli, carrots and zucchini posted somewhere?
Taylor Stinson says
Unfortunately I don’t but it’s quite easy to remember. You do the spice blend for the thighs, place on a baking sheet and roast for the time listed below (either the bone-in or boneless heading). In the last 15 minutes of remaining cook time, you add thinly sliced carrots, zucchini and broccoli that has been tossed with a bit of olive oil and salt & pepper. You can do any veggies you’d like but those are the ones I remember. Hope that helps!
Claudia says
These were so good. I prepped them on the cookie sheet and covered them in the morning. It was so quick to take them from fridge to oven with a tray of veggies for a whole meal. Picky kids even ate some.
Dominique says
What a life saver! My household loves the thighs cooked this way. I have a gluten allergy so this is my go too for chicken. Thank you so much for sharing.
Taylor Stinson says
I’m so happy it’s one of your go-tos 🙂