The easiest roasted chicken thigh recipe — hard to imagine a better (and more economical!) weeknight meal.
There is something so simple and delicious about a plain oven-baked chicken thigh. Unadorned, perfect, delicious, and it takes just 5 minutes to get into the oven! The result is tender, juicy chicken with a crisp skin every time. It is the perfect dinner to make when you are simply too worn out to think, too tired to cook, and not in the mood to spend much money.
And you will be delighted with how forgiving they are to cook. Just follow this easy recipe, and I’m betting you will start cooking chicken thighs in the oven as often as I do. My younger son can make short work out of two or three pieces and will pilfer any extra crispy skin from any non-alert family member’s plate.
I also love using boneless, skinless chicken thighs in recipes, but when baking them on their own, I like to use bone-in thighs. Cooking chicken on the bone gives the meat more depth of flavor, and one of the best parts is the crackling skin, made even crisper with a light rub of olive oil. Also, see How to Bake Bone-In Chicken Breasts.
When you bake chicken thighs at 450°F, the meat is tender and juicy, and the skin is very crispy. But it can be hard to get the timing just right. If you undercook them, the chicken will be raw. Overdo it and you’ll have dry, overcooked meat. Then how long should you bake the chicken thighs at 450°F?
The Magic Time and Temperature for Chicken Thigh Perfection
I’ve tried many things in my own kitchen and found that bone-in, skin-on chicken thighs baked at 450°F for 30 to 35 minutes work best. With this much time, the meat’s collagen can melt, making it very tender, while the skin gets crispy from the high heat.
Thighs that don’t have any bones or skin can be cooked in 20 to 25 minutes instead of 30 because there is no bone or skin to slow down the cooking.
I recommend checking for doneness at the times above using an instant-read thermometer. Chicken thighs are safely cooked through at an internal temperature of 165°F. Insert the thermometer into the thickest part of a thigh taking care not to hit bone.
Why 450°F is the Best Oven Temperature for Chicken Thighs
Some recipes call for baking chicken thighs at as low as 350°F, but I’ve found 450°F to be optimal. Here’s why:
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Achieves crispy skin – The high heat rapidly renders excess fat from the skin, transforming it into a shatteringly crispy shell.
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Keeps the meat from drying out—The short cooking time keeps the juices inside the meat so it doesn’t get too dry.
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Intensifies flavor – Browning reactions occur more rapidly at 450°F, leading to richer, more complex flavor in the chicken.
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Saves time – Compared to lower temperatures, 450°F significantly cuts down on cooking time.
Tips for the Best Oven-Baked Chicken Thighs
Follow these tips and tricks in addition to the 450°F cooking time for the juiciest, most flavorful chicken thighs with crispy golden skin every time.
1. Dry the skin thoroughly
- Pat the skin with paper towels to remove any excess moisture. This helps the skin get ultra crispy in the oven.
2. Use a baking rack
- Elevate the chicken thighs on a rack set inside a baking sheet. Airflow all around the thighs results in evenly crisped skin.
3. Don’t crowd the pan
- Leave space between the thighs for optimal air circulation. Overcrowding causes steaming instead of crisping.
4. Season generously
- A simple mixture of salt, pepper, garlic powder, paprika and olive oil gets you far. But feel free to get creative with spices!
5. Let rest before serving
- Allow the cooked chicken to rest 5 minutes before cutting into it. This allows juices to redistribute so meat stays moist.
6. Consider broiling at the end
- For extra crispy skin, broil the thighs for 1-2 minutes at the very end while monitoring closely to avoid burning.
Your Oven-Baking Chicken Thighs FAQs Answered
If you’re new to roasting chicken thighs, chances are you have a few questions. Here I’ll address some of the most common FAQs to set you up for success.
Q: How can I tell when chicken thighs are done without a thermometer?
A: You can cut into a thigh to check if juices run clear and meat is no longer pink. But using a thermometer is more reliable.
Q: Can I cook frozen chicken thighs at 450°F?
A: Only cook fully thawed chicken thighs. Frozen chicken risks unsafe, uneven cooking.
Q: Is it ok to flip chicken thighs while baking?
A: Flipping isn’t necessary, but you can flip once halfway through if one side is browning faster.
Q: What if my oven runs hot or cold?
A: Use an oven thermometer to check your actual temperature. Adjust baking time up or down accordingly.
Q: How long do leftovers last?
A: Cooked thighs keep 3-4 days refrigerated. Reheat gently to avoid drying them out.
Q: Can I roast veggies alongside the chicken?
A: Yes! Toss veggies in oil and add to pan halfway through chicken cooking time.
Q: How do I get the baking sheet clean after?
A: Soak in hot, soapy water then scrub with baking soda paste to remove stuck bits.
Master Recipe: Perfect Oven Baked Chicken Thighs
Follow this simple, foolproof recipe for juicy, flavorful chicken thighs with crispy, golden skin each and every time.
Prep Time: 5 minutes
Cook Time: 30-35 minutes
Servings: 4
Ingredients:
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 1⁄2 tsp salt
- 1 tsp black pepper
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 1⁄2 tsp paprika
Equipment:
- Baking sheet
- Parchment paper or aluminum foil
- Metal cooling rack (optional)
- Instant-read thermometer
Instructions:
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Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.
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Pat chicken thighs dry with paper towels. Brush all over with olive oil and season with salt, pepper, garlic powder, onion powder, and paprika.
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Place thighs skin-side up on prepared baking sheet, evenly spaced. For crispiest skin, place on a wire rack set on sheet.
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Roast for 30-35 minutes, until skin is browned and crispy. Chicken is done at 165°F internal temperature.
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Let rest 5 minutes before serving for juiciest meat. Enjoy!
The next time you’re craving perfect oven-baked chicken thighs, simply turn your oven to 450°F and bake for 30-35 minutes. In less than half an hour, you’ll have tender, juicy chicken thighs with skin as crispy as can be. Who needs takeout when it’s this easy to make restaurant-quality chicken thighs at home?
What’s In This Post?
- Chipotle chicken thighs with bones—Use chicken thighs with bones inside and skin still on because they taste and feel the best.
- Olive oil: This helps the chicken skin get nice and crispy in the oven.
- Black pepper and salt—Add a lot of salt and pepper. These baked chicken thighs look simple, but when you season them just right, they really shine!
Sauces for Baked Chicken Thighs
Leftover roasted chicken thighs have so many uses — in fact, I often bake some extra ones so I can have them in the fridge for delicious leftover meals. You can store leftovers in an airtight container for up to 5 days in the refrigerator. The leftover chicken is great shredded and tossed into a chicken soup, mixed into a chicken salad, or added to the top of a Caesar salad. Need more options? 35 Things To Make With Leftover Shredded Chicken.
I find that the best temperature to bake chicken thighs is 400 or 425 degrees. Chicken thighs can be baked anywhere between 350 and 425 degrees, but at 400 or 425 degrees, they have enough time to get super tender while still having the heat they need to crisp up the skin.
For baking, it is not necessary to cover chicken thighs. The exposure to the air will not dry out the interior of the thighs, which are naturally moist and juicy. Leaving the thighs uncovered also allows the skin to get deliciously browned and crispy, and this crispy skin is the best part! Sometimes, chicken thighs are covered in the oven for braises and liquid-based cooking methods. But in a simple baking/roasting recipe like this, uncovered is the way to go.