These flavor exploding Crispy Baked Chicken Thighs will become a beloved dinnertime staple your family will request again and again! The skin-on, bone-in chicken thighs trap in the juiciness of the rich, succulent meat (without a marinade!), while the skin crisps to a beautiful paprika, garlic, onion infused crust. This recipe takes just minutes of prep with a sprinkling of pantry friendly seasonings with only one pan to wash and is prep ahead friendly!
Watch How to Make oven baked chicken thighs
Baked Chicken Thighs Recipe ingredients
This Baked Chicken Thighs recipe is made with minimal ingredients to create a satisfying explosion of flavor! Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):
Substitutions and Additions for Oven Chicken Thighs
Armed with the technique of baking chicken thighs in the oven, you can season them any way you like! Here are some ideas:
How to Bake Chicken Thighs
Are you ready to see just how easy this Baked Chicken Thighs recipe is?! Follow along below for step-by-step photos. (Printable recipe with measurements in the recipe card at the bottom of the post.)
TIPS FOR making chicken thighs in Oven
This Baked Chicken thighs recipe is so simple to make! Follow these tips and tricks for the juiciest and crispiest chicken!
How to serve Oven Baked Bone In Chicken Thighs
We love Baked Bone-in Chicken Thighs with a side of potatoes, veggies and bread! Here are a few ideas:
Baked Bone In Chicken Thighs FAQs
Chicken thighs should always be baked skin-side-up. This allows the moisture in the skin to evaporate so it becomes brown and crispy. Additionally, cooking skin-side-up helps protect the meat from drying out as the fat from the skin bastes the chicken as it melts, keeping it extra moist.
Chicken thighs should be baked in the middle rack of the oven. This allows for even cooking and browning of the chicken. Once the chicken is cooked, you can broil the chicken without moving the rack, for even crispier skin.
I highly recommend investing in a meat thermometer, otherwise there is no accurate way to know when your chicken thigh recipe is cooked without slicing the chicken open and loosing valuable juices. You can pick up an inexpensive instant read thermometer at any grocery store or Amazon, or I’m obsessed with my digital meat probe thermometer. You stick the probe in the chicken (or any protein) set an alert for the desired temperature, walk away and it will beep when ready! You’ll never overcook chicken again!
To make the chicken skin super crispy:
1. Pat the chicken thighs very dry to eliminate excess moisture.
2. Drizzle the skin with olive oil so the skin immediately begins to crisp up with the thigh heat, instead of steam.
3. Add baking powder to the spice rub because it absorbs excess moisture, promoting browning and crispiness.
4. Bake the chicken on a baking rack so the high heat can evenly circulate around the chicken, drying the skin out, instead of the chicken sitting in any moisture.
5. Bake at 400 degree F to help dry out the skin, then broil to desired crispiness.
400 degrees Fahrenheit is the best temperature to bake chicken thighs. It ensures the chicken cooks quickly so less moisture is evaporated while cooking, keeping the chicken extra juicy. At the same time, it crisps up the skin without burning it.
Baked chicken thighs can be a healthy option when prepared and consumed as part of a balanced diet. They are a good source of protein, essential vitamins (such as B vitamins) and minerals (like iron and zinc). They also contain healthy fats, including monounsaturated fats. Baking the chicken thighs instead of frying also avoids excess fats.
The secret to the juiciest chicken thighs is to not overcook! Use an instant-read thermometer and bake chicken thighs to 170 degrees F, then allow to rest for 10 minutes before slicing. The resting time allows for the juices to redistribute and be absorbed back into the chicken.
Tools Used in This Recipe
Oven Baked Chicken Thighs (Bone In)
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- 8 bone-in chicken thighs, skin on
- olive oil for drizzling
- 1 1/2 tablespoons baking powder
- 2 tsps EACH paprika, garlic powder
- 1 ½ tsps EACH chili powder, onion powder, salt, brown sugar
- 1 tsp EACH dried oregano, dried basil, pepper
- 1/2 tsp EACH dried thyme, ground cumin
- Bring chicken to room temperature: Remove the chicken thighs from their packaging and squeeze them dry with paper towels. Arrange the chicken thighs on prepared baking sheet, skin-side-up, and let them rest for 20 minutes to come to room temperature. Meanwhile:
- Make spice rub: In a medium bowl, whisk the Spice Rub ingredients together; set aside.
- Add olive oil: After 20 minutes, drizzle chicken thighs lightly with olive oil, then rub the oil all over of each thigh (top and bottom). Place the chicken skin-side-down.
- Add rub: Sprinkle half of the rub over the chicken and pat in (don’t rub or it will clump). Flip the chicken over so it’s skin-side up, sprinkle with remaining Spice Rub and pat in.
- Bake chicken: Roast chicken thighs in the preheated oven at 400 degrees F (without flipping), until they register 170 degrees F on an instant read thermometer inserted into the thickest part of the chicken without touching the bone. This will take 35-45 minutes depending on the size of the chicken thighs. (I suggest a digital meat thermometer that bakes with the chicken – this is the one I use as seen in the video).
- Optional: Turn on the broiler and broil for 1 to 2 minutes to add extra crispiness to the skin. Make sure to watch closely so the chicken doesn’t burn!
- Boneless chicken thighs: These may be used, however, bone-in, skin-on chicken thighs will be juicier. Bake boneless chicken thighs for 17-22 minutes, or until the chicken reaches 170 degrees F on an instant read thermometer.
- Meal prep: Prep up to the point of baking, then let the chicken air dry in the refrigerator until ready to bake. Before baking, let the chicken come to room temperature for 30 minutes.
- To store: Store chicken thighs in an airtight container for 4-5 days.
- To freeze: Place the cooked chicken thighs in a single layer on a baking sheet and flash freeze the tray in the freezer for 1-2 hours, or until the chicken is solid. Transfer the chicken to a freezer safe plastic bag. Thaw individual pieces of chicken or multiple pieces in a single layer in the fridge for 24 hours before reheating.
- To reheat: The best option is to reheat in the air fryer at 375 degrees F until heated through, about 5-7 minutes. Alternatively, bake on a baking rack placed in a baking pan at 350 degrees for 15 minutes, or until heated through. Broil at the end for extra crispiness. Please note using the microwave will heat the chicken but the skin will be soft.
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