Chicken thighs are a budget-friendly cut of meat that’s packed with flavor. With the bone and skin left on, chicken thighs can withstand higher oven temperatures and have extra fat that keeps the meat moist as it cooks. Bone-in, skin-on chicken thighs are easy to cook and make for a quick, delicious weeknight dinner. This guide will cover how to cook bone-in chicken thighs in the oven or on the stovetop so they turn out juicy and delicious every time.
Why Choose Bone-in Chicken Thighs
There is more natural fat and connective tissue in chicken thighs than in chicken breasts. This makes the meat tender and gives it a rich chicken flavor. Leaving the bone and skin on the thigh in place also helps protect the meat while it’s cooking. The bone conducts heat slower than the meat, preventing overcooking. The skin gives off tasty schmaltz that bastes the meat from the inside.
Bone-in chicken thighs are often sold skin-on as well. The skin gets ultra crispy in the oven or skillet and helps keep moisture in the meat. When pan frying or baking chicken thighs, starting with skin-side down allows the fat to render and keeps the meat juicy.
It’s also easy on the wallet because bone-in chicken thighs cost a lot less per pound than boneless, skinless chicken breasts. Chicken thighs are a cheap and tasty way to make a quick dinner during the week. They’re also great for feeding a crowd.
How to Bake Bone-In Chicken Thighs
Baking is a simple, hands-off way to cook bone-in chicken thighs. The dry heat of the oven crisps up the skin while gently cooking the meat. Follow these tips for perfectly baked chicken thighs:
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Heat the pan: Preheat the oven to 425°F. Place a baking sheet or oven-safe skillet in the oven as it heats.
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Season well Pat the chicken thighs dry and season all over with salt, pepper, and spices. Rub the seasoning underneath the skin as well
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Start skin-side down Carefully place the thighs skin-side down on the hot pan Bake for 20 minutes
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Finish and flip the thighs. Bake for 15 to 20 more minutes, or until golden and cooked all the way through.
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Check for doneness: The internal temperature should reach 165°F. The juices should run clear when pierced with a knife.
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Rest before serving: Let the chicken rest for 5 minutes before serving for juicy, tender meat.
Baking chicken thighs at a high temperature crisps the skin nicely. Broiling the thighs at the end will further brown the skin if desired.
How to Pan Fry Bone-In Chicken Thighs
Pan frying allows you to cook bone-in chicken thighs in a skillet on the stovetop. Pan frying crisps up the skin while keeping the meat juicy. Follow these tips:
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Pat dry and season: Pat the thighs very dry and season generously with salt and pepper.
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Preheat the skillet: Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering.
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Brown the skin: Carefully place the thighs skin-side down. Fry for 8-10 minutes until golden brown.
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Flip and finish: Flip and cook for 5 more minutes until browned and cooked through.
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Check internal temp: Temperature should reach 165°F.
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Optional glaze: For a sweet glaze, add maple syrup, honey, or barbecue sauce to the pan last 2-3 minutes.
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Rest before serving: Let rest for 5 minutes before serving.
Be sure to pat the chicken thighs very dry before searing. This helps the skin get ultra crispy. Pan frying works well for boneless thighs too.
How to Braise Bone-In Chicken Thighs
Braising is a great way to cook bone-in chicken thighs when you have time. Braising involves browning the chicken, then simmering it in a flavorful liquid like broth, wine, or barbecue sauce.
Follow these simple steps for braised chicken thighs:
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Pat dry and season: Pat the thighs dry and season with salt, pepper, paprika and other spices.
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Brown the chicken: Heat 1 Tbsp oil in a skillet over medium-high heat. Sear thighs skin-side down until golden, about 5 minutes per side.
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Add braising liquid: Pour in 1 cup broth, wine, or other braising liquid. Add herbs or aromatics.
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Simmer: Bring to a simmer, then cover and cook for 20-25 minutes until chicken is very tender.
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Uncover and reduce: Uncover and simmer to reduce the braising liquid to a glaze consistency.
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Rest and serve: Let thighs rest 5 minutes before serving with the reduced braising sauce.
The initial searing gives great flavor. Braising until fall-apart tender takes about an hour but makes the chicken thighs super juicy and flavorful.
How Long to Cook Bone-In Chicken Thighs
Bone-in chicken thighs are fully cooked when they reach an internal temperature of 165°F. Cooking time depends on the size of the thighs and cooking method.
Here are approximate cooking times:
- Baked: 40-50 minutes at 350°F
- Pan fried: 15-20 minutes
- Braised: 45-60 minutes
Always check temperature to ensure doneness rather than relying solely on cooking time. If undercooked, return to the oven for a few more minutes until 165°F.
Tips for the Best Bone-In Chicken Thighs
Follow these tips for perfectly cooked bone-in chicken thighs every time:
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Pat dry – Drying the chicken thighs well helps achieve crispy skin.
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Season generously – Chicken thighs can handle lots of seasoning. Get flavor underneath the skin.
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Start skin-side down – This renders the fat and makes the skin extra crispy.
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Use a meat thermometer – Temperature is the best indicator of doneness. Cook to 165°F.
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Rest before serving – Letting the chicken rest locks in the juices for tender, juicy meat.
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Save the drippings – The flavorful pan drippings are perfect for making gravy or pan sauce.
With their rich flavor and low cost, bone-in chicken thighs are a perfect option for easy weeknight dinners. Bake, pan fry, or braise for tender, juicy chicken every time.
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This is lovely as written but I did an experiment: half as stated, half adding plain yogurt to the marinade as fermented dairy works wonders with poultry. Marinated 8 hrs. We enjoyed both but the yogurt addition pieces were fought over, literally with snarls. So, so tender. My advice: add a very generous dollop of yogurt (5% fat is ideal but do you). Listen to the wise people saying to cook to at least 180°. Unlike white meat, thighs need extra heat to break down the connective tissue.
We eat a lot of Chicken thighs and I always cook them to 195°. Thighs can take the higher temp and it just about gets rid of all the unagreeable tough textured parts and are much more enjoyable to eat.
Maybe you have a magic oven, but mine at 425 still leaves the meat too pink to the bone at 30m. 40-45 is more like it.
We loved this recipe. As other commenters suggested, I skipped all the oil in the marinade and used a big plop of full-fat Greek yogurt instead. Putting the chicken on a baking sheet didn’t make it drip, but that didn’t matter. The roasted thighs were tender and flavorful, with tangy, crispy skin. I thanked myself for lining my baking sheet with foil so that I didnt have to scrub baked-on yogurt off of the pan.
Outstanding! Did add yogurt as some comments suggested. Cooked marinated skinless, boneless chicken thighs for 30 mins at 400 F.
Ive made this several times in the past, and it always turned out well. However, the zest on the lemons wasnt looking so good at the store, so i substituted 2 small/medium limes instead. I found I preferred the lime zest and juice. I also had 10 thighs, so I increased the ingredients by 50% except for the olive oil, which I kept the same. Private comments are only visible to you.
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Baked Bone-in Chicken Thighs | Simple and Easy Recipe
FAQ
What is the best method for cooking chicken thighs bone?
Place chicken thighs in a baking dish; season both sides with garlic powder and onion flakes. Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).
Is it better to bake bone-in chicken thighs at 350 or 400?
It depends on how quickly you want the chicken thighs to cook. At 400F, bone-in, skin-on chicken thighs will need 40 minutes. At 350F, they will need around 50 minutes. While the lower temperature takes longer, it decreases the risk of them drying out.
Is it better to cook chicken thighs in the oven or on the stove?
Both oven and stovetop methods can yield delicious results when cooking chicken thighs, but they offer different advantages. Oven baking is generally preferred for even cooking and crispy skin, while stovetop searing can provide a quick and flavorful browning.
What to eat with bone-in chicken thighs?
Serve with a hearty Mediterranean Three Bean Salad or a simple Tomato Salad. Healthy, comforting, and tender, these braised bone-in chicken thighs require very little effort yet result in big flavors!.
How do you cook bone in chicken thighs?
You’ll season skin-on, bone-in chicken thighs first with salt then sear them in a hot pan until golden-brown. At this point, you’ll smear a mix of mayonnaise and onion soup mix onto each piece of chicken, making sure to get it into every crevice.
Can you make chicken soup with bone-in chicken thighs?
Like chicken soup couldn’t get any better? This recipe adds even more flavor with bone-in chicken thighs. These chicken thighs have a strong and spicy flavor thanks to a marinade made of onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper.