Baked chicken thighs are the workhorse of the weeknight dinner world, in my opinion. Deliciously tasty with very little input or work, they pack a big punch without being overly demanding.
Listen, I know people can cook chicken breast well. But it's happened so rarely for me, I've lost faith unless it's covered in a delightfully creamy sauce. Roasted chicken thighs, on the other hand - those are for me. The higher fat content means more moisture and more flavor. Sign me up.
Baked chicken thighs are a simple, flavorful meal to have in your repertoires. Not only are they delicious, they're very easy to make. If you're looking for another super easy way to make chicken thighs, check out this recipe for air fryer chicken leg quarters! Or, for a full chicken experience, this rotisserie style chicken in the oven (so good).
Jump to:
Why You're Going to Love this Recipe
- It's easy! Mix up your spice rub, spread it on, and bake. That's it, you're done.
- It's so delicious. The crispy skin of the chicken, the moist and tender meat - honestly it doesn't get better.
- They're done in 30 minutes.
- You can make them for a crowd pretty easily!
Frequently Asked Questions
It depends on how big the thighs are, if they're bone-in, and how hot your have your oven. But generally, if you're cooking at 425F, they should cook between 25 and 30 minutes.
NO! There's no point in doing this - it just locks steam into the pan, which prevents the skin from getting crispy.
Between 400-450F. You want to cook the thighs at a higher temperature to ensure the skin dries out and gets crispy.
The meat should reach an internal temperature of 165F before you take it out of the oven.
Can Cooked Chicken Thighs be Pink?
It's totally normal for cooked chicken thighs to sometimes have a pinkish color, even when they are fully cooked. This is because of myoglobin, a protein that is found in the muscle tissue of poultry. Myoglobin gives meat its red or pink color, and the amount of myoglobin in the muscle tissue can vary depending on the type of animal and the location of the muscle.
In chicken, the legs and thighs contain more myoglobin than the breast meat, which is why they can sometimes appear pink even when they are fully cooked.
But - the color of the meat alone is not a reliable indicator of doneness, regardless. The only way to be sure that chicken thighs are cooked to a safe internal temperature is to use a meat thermometer (if you don't have one of these in your kitchen yet, I highly recommend them!).
The internal temperature of the chicken thighs should reach at least 165°F (74°C) before you take them out of the oven.
Are they Healthy?
Yes-ish. They are a good source of protein, which is essential for building and repairing tissues in the body. Chicken thighs also contain various vitamins and minerals, including niacin, vitamin B6, and selenium.
But - the nutritional value of chicken thighs can vary depending on how they are prepared. Baked chicken thighs can be a healthy option if they are cooked without adding excess fat or salt (which we aren't).
However, if they are cooked with a lot of oil, butter, or other high-fat ingredients, they may be less healthy. If you're looking for something just as flavorful and easy for a weeknight, give these rosemary lemon boneless chicken thighs a try!
Ingredients
We're keeping this one nice and simple with a dry rub. I was tempted to add fresh herbs and garlic, but I was pretty sure they would burn if we added them at the beginning. So, you can garnish with fresh thyme and oregano at the end if you want!
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 8 bone-in, skin-on chicken thighs.
How to Make Baked-Chicken Thighs
I love how simple this recipe is. Let's go through it step by step.
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper (if using).
- Place a roasting rack in a roasting pan and place the chicken thighs on top of the rack. Season both sides of the chicken thighs with the spice rub.
- Roast the chicken thighs in the preheated oven for 20-25 minutes, or until they are cooked through and the internal temperature reaches at least 165°F (74°C).
- Serve the chicken thighs hot, garnished with fresh herbs if desired. Enjoy!
How to Serve Chicken Thighs
Honestly, the sky's the limit here to whatever your tastes may be feeling. Here are a couple of thoughts:
- Roasted vegetables: Roasted vegetables such as Brussel's sprouts, broccoli, carrots, or potatoes would make a great accompaniment to baked chicken thighs.
- Salad: A simple green salad with a light vinaigrette would be a refreshing contrast to the rich flavor of the chicken thighs.
- Grains: Grains such as rice, quinoa, or couscous would make a satisfying base for the chicken thighs.
- Pasta: Pasta dishes such as spaghetti with marinara sauce or fettuccine Alfredo would be a tasty way to round out the meal.
- Bread: A basket of warm, crusty bread would be a great way to soak up any delicious juices from the chicken thighs.
- Mashed potatoes: A classic side dish like creamy mashed potatoes would be a comforting accompaniment to the chicken thighs.
Reheating and Storage
Storage
- Allow the chicken thighs to cool completely before storing them in the refrigerator.
- Place the chicken thighs in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
- Store the chicken thighs in the refrigerator for up to 3-4 days.
- You can also freeze leftover chicken thighs for longer storage. To freeze the chicken thighs, place them in a freezer-safe container or wrap them tightly in plastic wrap or aluminum foil. Label the container with the date and store in the freezer for up to 3 months.
Reheating
There are a few different ways that you can reheat baked chicken thighs, depending on the equipment that you have available. Here are a few options:
- Oven: Preheat your oven to 350°F (180°C). Place the chicken thighs on a baking sheet and bake for 10-15 minutes, or until they are heated through.
- Stovetop: Place the chicken thighs in a pan or skillet over medium heat. Add a small amount of chicken broth, water, or other liquid to the pan to help keep the chicken moist. Cover the pan and heat the chicken thighs for 5-10 minutes, or until they are heated through.
- Microwave: Place the chicken thighs on a microwave-safe plate and cover them with a damp paper towel. Microwave the chicken thighs on high power for 1-2 minutes, or until they are heated through.
Note: The only way you have a chance at getting the skin crispy again is with the oven method!
Other Awesome Main Meals
📖 Recipe
Baked Chicken Thighs
Equipment
- Roasting pan with a roasting rack or sheet pan
Ingredients
- 6-8 chicken thighs skin-on, bone-in
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper (if using).
- Place a roasting rack in a roasting pan and place the chicken thighs on top of the rack. Season both sides of the chicken thighs with the spice rub. (If you're using a baking sheet, just lay the chicken directly on the baking sheet).
- Roast the chicken thighs in the preheated oven for 20-25 minutes, or until they are cooked through and the internal temperature reaches at least 165°F (74°C).
- Serve the chicken thighs hot, garnished with fresh herbs (like thyme and oregano) if desired. Enjoy!
Video
Notes
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Janie says
Made this for dinner the other night and was so delicious! Loved the seasonings and the crisp of the chicken skin. I made extras to pack for lunch the next day too!
Cara says
Such a good idea Janie! Thanks so much!
Nancy says
I love dark meat of chicken thighs. These are so juicy and flavourful
Cara says
Same Nancy! They're definitely my favorite!
Kathryn says
Favorite recipe ever -- so easy to put together and the whole family loves it, especially the crispiness of the skin!
Cara says
Woohoo! Love to hear it, thanks Kathryn!
Sonal says
Made it tonight for my dinner with some pasta! My kids absolutely loved it!
Cara says
I'm so glad Sonal - thank you so much!
Kris says
These came out so tender, juicy and flavorful! Will certainly make again!
Cara says
Amazing, so glad you liked them Kris!