Best Oven Baked Chicken Thighs

A close-up of seasoned baked chicken thighs on a sheet pan with prepared with parchment paper.

4.89 from 446 votes

Best Oven Baked Chicken Thighs

These are the Best Oven Baked Chicken Thighs! Get juicy chicken every time, whether you’re making bone-in or baked boneless chicken thighs.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 545kcal

Author: Taylor Stinson

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!

Video

Notes

NOTE: Nutritional info is for the Mediterranean sheet pan meal using bone-in, skin-on chicken thighs.

Use a wire rack so any extra fat from the chicken drains from the rack onto the baking sheet.

Serve with a healthy salad, rice, mashed potatoes or sweet potato fries.

Make these chicken thighs in the air fryer.

Store any leftovers in the fridge for 4-5 days. Sprinkle some water and add a damp paper towel over top, then microwave for 1-2 minutes.

Freeze the cooked chicken thighs for up to 3 months. Reheat in the microwave from frozen for 6-7 minutes or defrost in the fridge then reheat as normal.

Nutrition