Easy to make Oven Baked Chicken Thighs have seasoned crispy skin and are flavorful and juicy on the inside.
Just a 5 minute prep to get the chicken ready and then the oven does all the work. Perfect for busy weeknight dinners.
Juicy baked chicken
When you're looking for something delicious for dinner but also want something simple, these oven baked chicken thighs are perfect!
The thighs are coated with seasoning and then baked in the oven until cooked through. That's it! Nothing fancy, but totally delicious!
The chicken is perfect paired with rice, or mashed potatoes, a vegetable or a salad.
Leftovers are great reheated or eaten cold. I also like to turn any leftovers into this leftover chicken salad.
Why use chicken thighs
Chicken thighs don't get the glory they deserve. Everyone always wants chicken breasts, which are great but chicken thighs are amazing too.
They are fattier than other cuts of the chicken, which means more flavor and juicier meat. They don't dry out like chicken breasts sometimes do. And the size of a thigh is a perfect portion.
I do love chicken breasts and use them all the time, but don't discount the deliciousness of thighs. They are a great way to mix up a regular routine.
I like to use bone-in and skin on chicken thighs. Not only are they cheaper than boneless and skinless thighs, they have more flavor and don't dry out as quickly as skinless thighs.
Cook your thighs with the skin on, unless a recipe directly states to remove the skin, like in this baked chicken and rice recipe.
Key ingredients
Key ingredients
- Chicken Thighs - Choose bone-in and skin on chicken thighs. My package contained five thighs, but you can easily adjust this recipe from 4-10 thighs.
- Salt - For this recipe, I used Kosher salt which is a coarser salt than regular table salt. If using table salt, reduce the amount of salt to one teaspoon.
- Seasonings - Ground pepper, dried thyme, garlic powder and paprika. Feel free to play around with the seasonings to fit your tastes. Try using rosemary and onion powder or even a bit of ground cumin and a pinch of chili powder for a totally different taste profile.
Step by step directions
- Preheat oven to 400°F
- Combine all seasoning together in a bowl
- Pat chicken dry with a paper towel
- Sprinkle seasoning evenly over all areas of each piece of chicken
- Place chicken skin side up on a baking sheet lined with parchment paper
- Bake for 30-40 minutes until cooked through (at least 165°F)
- Remove chicken and allow it to rest for 5 minutes before serving
Recipe tips
- Cook as many chicken thighs as you need, just leave a little space between each thigh on the pan
- Parchment paper is optional, but it does make for easy cleanup
- Cooking time will vary depending on the size of your thighs and how many you are cooking at one time
- Always check the internal temperature of your chicken with a digital thermometer. Chicken should be cooked until it reaches 165°F as recommended by the USDA . Some people prefer their chicken cooked a bit more but try not to go over 175F or your chicken may begin to dry out.
- Allow chicken to rest for 5-10 minutes before serving
- Garnish with freshly chopped parsley, if desired
Frequently asked questions
Yes, you can use any cut of chicken in this recipe. However, the cooking time will vary, depending on the cut and the size.
Use a digital thermometer to determine chicken is fully cooked to 165°F.
Once cool, place chicken in an airtight container and store in the refrigerator for 3-4 days.
Serving suggestions
More chicken recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my main dish recipes!
Oven Baked Chicken Thighs
Equipment
Ingredients
- 1½ teaspoons salt (use a coarse salt, like kosher salt)
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 5 chicken thighs (bone-in, skin on)
- 1 teaspoon chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F
- Combine all seasoning together in a bowl1½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon paprika
- Pat chicken dry with a paper towel5 chicken thighs
- Sprinkle seasoning evenly over all areas of each piece of chicken
- Place chicken skin side up on a baking sheet lined with parchment paper
- Bake for 30-40 minutes until chicken is cooked to at least 165°F
- Remove chicken and allow it to rest for 5 minutes before serving
Notes
- If using regular table salt instead of a coarse salt, reduce salt to one teaspoon
- Cook as many chicken thighs as you need, just leave a little space between each thigh on the pan
- Parchment paper is optional, but it does make for easy cleanup
- Cooking time will vary depending on the size of your thighs and how many you are cooking at one time
- Always check the internal temperature of your chicken with a digital thermometer. Chicken should be cooked until it reaches 165°F as recommended by the USDA . Some people prefer their chicken cooked a bit more but try not to go over 175F or your chicken may begin to dry out.
- Allow chicken to rest for 5-10 minutes before serving
- Garnish with freshly chopped parsley, if desired
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
We eat a lot of chicken around here, but for some reason chicken thighs are not that common. (We do use them in slow cooker recipes, though.) I like the idea of baking these and serving the chicken thigh as is. That skin looks crispy and well-seasoned, too!!
Kathy says
Yep! Nothing fancy here, just tons of delicious flavor!