These are the Best Oven Baked Chicken Thighs! Get crispy and juicy chicken every time, whether you’re using bone-in or boneless thighs.
Ingredients and substitutions
- Chicken thighs – you can use bone-in or boneless chicken thighs with or without the skin for this recipe, just keep in mind the cooking time will alter.
Spice blend
- Paprika – cayenne or chili powder would also work here.
- Onion powder – substitute for garlic powder or onion salt (leave out the rest of the salt if you use onion salt).
- Garlic powder – freshly minced garlic or extra onion powder can be used instead.
- Salt & pepper – to taste.
Optional Mediterranean sheet pan meal
- Yukon gold potatoes – use any kind of potatoes of your choice.
- Red pepper – or another colour bell pepper like yellow or orange pepper.
- Red onion – white onion, yellow onion or shallots would all be good instead.
- Olive oil – substitute for another neutral cooking oil.
- Lemon juice – freshly squeezed or bottled lemon or even lime juice can be used.
- Salt & black pepper – to taste.
- Lemon – leave this off if you don’t have any fresh lemon.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Kalamata olives – use another kind of olives or capers.
- Parsley – basil or oregano will provide a similar flavor.
- Feta – swap out for another cheese of your choice or leave this off for a dairy-free option.
How to bake chicken thighs
Step 1: Prepare the vegetables.
Toss the potatoes, red pepper and red onion with olive oil, lemon juice, salt and pepper on a parchment-lined baking sheet.
Step 2: Season the chicken thighs.
Mix together the teaspoon paprika, teaspoon onion powder, teaspoon garlic powder, and half teaspoon salt and pepper in a small bowl. Rub the chicken thighs with the spice blend.
Step 3: Bake the chicken thighs.
Place chicken thighs and lemon slices on the sheet pan, then bake in the oven.
Step 4: Serve and enjoy!
Remove from the oven and assemble Mediterranean bowls if desired. Serve and enjoy!
Tips for the perfect baked chicken thighs
When it comes to making baked chicken thighs, there are a few tips and tricks to ensuring you get the juiciest meat every time. Here are some of my top suggestions:
- Choose your cut of chicken: For juicier meat, use bone-in chicken thighs. For a leaner option, go for boneless thighs.
- Pat the chicken dry: Make sure you pat the chicken dry with paper towels first to remove any juices. This will ensure the chicken gets nice and crispy.
- Use a parchment-lined baking sheet: This will minimize mess and make cleanup easier. You could also place the chicken on a wire rack on top of the sheet to drain some of the fat.
- Don't add extra oil: While some recipes call for extra oil, there's no need to add any. The chicken thigh meat contains enough fat on its own.
- Broil for crispy skin: If you want the skin to have a nice crispy finish, broil it in the oven for a few minutes after cooking.
- Let the chicken rest: After cooking, let the chicken rest for 5 to 10 minutes so the chicken holds its juices and stays nice and moist.
- Use a meat thermometer: Check that the chicken is done using an instant-read thermometer. The internal temperature should read 165°F.
Frequently Asked Questions
Yes! You can use this recipe to make both bone-in, skin-on chicken thighs or boneless skinless chicken thighs. If you opt to make boneless skinless chicken thighs, bake them for 12 minutes, then flip and bake for another 8 minutes.
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 of optional but makes the chicken so good!
If you're looking for side dish ideas, these juicy and tender baked chicken thighs would be delicious served with a healthy salad, broccoli or green beans, rice, mashed potatoes or sweet potato fries. You could also try making it into a Mediterranean sheet pan meal following the recipe card instructions.
I'd recommend following my air fryer chicken thighs recipe to make the juiciest air fryer thighs. There are instructions for both bone-in and boneless thighs!
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.
Storing and reheating
Like most chicken recipes, you can store any leftovers in the refrigerator for 4 to 5 days in an airtight container. When you’re ready to reheat, sprinkle on some water and lay a damp paper towel over top to avoid that leftover chicken and taste and microwave for 1 to 2 minutes until heated through.
Freezing this recipe
You can store a big batch of baked boneless chicken thighs or bone-in chicken thighs in the freezer for up to 3 months. After the chicken has finished cooking, let it cool down to room temperature then transfer the leftovers to glass containers or Ziploc bags.
You can reheat the chicken directly from frozen for 6 to 7 minutes on defrost time using the damp paper towel trick. Alternatively, you can let the chicken thaw in the fridge overnight then reheat as normal.
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Best Oven Baked Chicken Thighs
Ingredients
BONE-IN, SKIN-ON THIGHS
- 8 bone-in, skin-on chicken thighs
BONELESS, SKINLESS THIGHS
- 8 boneless, skinless chicken thighs
Spice blend for both types of chicken thighs
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp each salt & pepper
Optional Mediterranean sheet pan meal
- 2 Yukon gold potatoes chopped
- 1 red pepper chopped
- 1 red onion chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper to taste
- 1 lemon sliced (optional)
- 2 cloves garlic minced
- 1/2 cup kalamata olives
- 1/2 cup parsley chopped
- 1/4 cup feta crumbled
Instructions
BONE-IN, SKIN-ON THIGHS
- Preheat oven to 425 F. Mix together spice blend in a small bowl. Pat chicken thighs dry then cover with spice blend.
- Line a baking sheet with parchment paper and add chicken thighs, skin facing down. Bake for 25-35 minutes depending on your size of thigh, then flip over and broil on high for 1-2 minutes if you're looking for extra crispy skin (optional…watch closely to make sure they don't burn!) The chicken should register an internal temperature of 165 F. Serve and enjoy!
BONELESS, SKINLESS THIGHS
- Preheat oven to 425 F. Mix together spice blend in a small bowl. Rub chicken thighs with spice blend.
- Line a baking sheet with parchment paper and add chicken thighs with bottom area facing down. Bake for 12 minutes, then flip and bake 8 more minutes. The chicken should register an internal temperature of 165 F. Serve and enjoy!
IF MAKING SHEET PAN MEAL
- Preheat oven to 425 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice and season with salt and pepper on a parchment-lined baking sheet. Rub chicken thighs with spice blend, then place on sheet.
- Add lemon slices, then bake for 35-38 minutes if using skin-on, bone-in thighs. If using boneless, skinless thighs, bake for 25 minutes.
- Remove from oven and mix garlic into veggies, then garnish with kalamata olives, parsley and feta. Serve and enjoy!
Comments & Reviews
Janet says
Easy recipe, tasted very good. My husband said, that recipe is a keeper.
Taylor Stinson says
I’m so happy you enjoyed, Janet! Thanks so much for leaving a review 🙂
Mary says
Just got done making these! Just like others, 25 minutes was not enough so added 10 more and still not done so doing another 15. In total I cooked them for 50 minutes, 25 with skin down and 25 with skin up. They are still moist too. I also doubled the rub to make sure I had enough for the tops and bottoms. Skin is super crispy without putting on the broil which is awesome!! To those that complained that there are way to many words before you get to the recipe…THIS IS A FREAKING BLOG!!! If you had to read so much to get to the recipe, you should have seen the skip to recipe at the very top! Sorry Taylor, I just can’t believe people can be so rude and disrespectful
Taylor Stinson says
Hahaha, Mary – you are the best! Maybe this is worth a retest with different-sized chicken thighs. The ones I’ve used are done at the 25 minute mark (inserting the meat thermometer registers an internal temperature of 165 F) but I imagine with a larger size they may take longer. Thanks for sharing your experience and glad you enjoyed!
Faith says
This is my new favorite recipe and I’ve shared it with several others. I’m doing Bright Line Eating and part of it is to prepare meal components in advance. I just made a batch of these and have 6 – 4oz packages to put in the freezer and use as needed. I love them on top of a delicious fresh salad. I’m not eating sugar or flour, but they would be tasty in quesadillas. Thank you for this wonderful recipe!
Lynn says
Making this now…dry rub does not seem like enough for 8 thighs…I have doubled it
Lesley says
Delicious just made. Added just a touch of BBQ for extra zing ! 👍😀
Robin says
Easy, yummy and quick. Will definitely make again!
Tonya says
I’m excited to try my chicken! Although, 25 minutes at 425 wasn’t long enough for my thighs. My chicken was still red at the bone and still oozing red. They’re in the oven for an additional 10 minutes.
Taylor Stinson says
Hi Tonya – I’m wondering if you purchased much larger thighs than I used – another 10 minutes will likely do the trick. Keep in mind the chicken will continue to cook once you take it out of the oven and let it rest so be sure to use a meat thermometer to make sure the temperature is 165 F after letting them rest for 5-10 minutes. Hope you enjoy!
Kym says
Way way way way way way way way too many words to keep up with . I just want to know about chicken thighs. Born in or not.
Taylor Stinson says
Kym – the whole blog post gives you tips on how to cook chicken thighs, which is what you are saying you want to know about. If you don’t want to read the information and just want the recipe, there is a jump to recipe button at the very top of the page that takes you right to it.
Andrea says
Good point! I totally agree with you. I actually got a bit pissed for wasting my time on this website which is not very zen 🧘♂️ of me.
Taylor Stinson says
LOL again, jump to recipe button. It is a free recipe. You wasted your own time by scrolling to the bottom and bothering to comment.
Erin Wagner says
Easy recipe, quick to put together, and delicious!
Karen says
Want to try this ASAP what if I don’t have parchment paper ? Is there something else I can try ?
Taylor Stinson says
Hi Karen! You could just use some cooking spray on non-stick sheet pans and that should do the trick.