This easy baked chicken thighs recipe gives you golden, crispy skin and juicy meat with almost zero fuss. Bone-in, skin-on thighs roasted at 425°F develop deep flavor and a caramelized crust that makes weeknights feel special—and they’re forgiving enough for cooks of any level.
Why you’ll love this dish
This recipe is a weeknight hero: quick to prep, low-maintenance in the oven, and flavorful enough to please picky eaters and hungry adults alike. Bone-in, skin-on thighs stay moist during roasting and the simple spice mix (garlic, onion, paprika, thyme, rosemary) layers savory, herbaceous, and slightly smoky notes without needing fancy ingredients.
“Crispy, golden skin and juicy meat every time—my family asked for seconds the first night.” — a satisfied home cook
If you prefer a leaner cut for the same basic approach, try the chicken breast recipe for a lighter alternative that uses similar timing tricks and seasoning ideas.
Step-by-step overview
Before you preheat the oven, here’s what to expect: pat the thighs dry, oil and rub under the skin where you can, coat thoroughly with the spice blend, then roast skin-side up on a roomy, rimmed pan. High heat (425°F) crisps skin and renders fat quickly; a meat thermometer is your best friend—pull the thighs at 165°F internal, then rest 5 minutes.
Prep time: ~10–15 minutes
Roast time: 35–40 minutes
Serves: 4 (8 thighs)
What you’ll need
- 8 chicken thighs (bone-in, skin-on) — for best flavor and crispness
- 2 tablespoons olive oil — coats and helps spices adhere
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional for smoky depth)
Notes/substitutions:
- You can swap olive oil for avocado oil or melted butter for a richer finish.
- If rosemary is strong for you, crush it finely or use 1/4 teaspoon.
- For low-sodium diets, reduce salt to 1/2 teaspoon and add lemon or herbs at the table.
Step-by-step instructions
- Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- Pat each thigh completely dry with paper towels, inside and out—this is crucial for crispy skin.
- Drizzle 2 tablespoons olive oil over the thighs. Rub oil over each piece, moving fingers under the skin where possible to loosen and coat the meat.
- In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika (if using). Mix well.
- Sprinkle the spice mix evenly over both sides of the thighs. Press gently so the spices adhere; don’t be shy—generous seasoning yields deeper flavor.
- Arrange thighs skin-side up on the prepared baking sheet. Leave space between each thigh—crowding causes steaming, which prevents crisping.
- Roast on the middle rack for 35–40 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F. The skin should be golden brown and juices should run clear.
- Remove from oven and let rest 5 minutes before serving to allow juices to redistribute. Serve while skin is still crisp.
Pro tip: Resist frequent oven peeks; each time you open the door you lose heat and extend cook time.
Best ways to enjoy it
These thighs are versatile—serve them over creamy mashed potatoes, next to roasted vegetables, or tossed onto a leafy salad for a protein-packed lunch. For something bolder, try a quick pan sauce made from the drippings (deglaze the baking sheet with a splash of chicken stock and a pat of butter).
Pairings and ideas:
- Grain bowls: quinoa or farro, chopped cucumbers, cherry tomatoes, tzatziki.
- Veg sides: roasted Brussels sprouts, garlic green beans, or a simple lemony kale.
- Want surf-and-turf? Serve alongside a creamy shrimp dish—consider pairing with Easy Creamy Tuscan Shrimp for an indulgent weekend meal.
Storage and reheating tips
- Refrigerate: Store cooled chicken thighs in an airtight container for up to 3–4 days.
- Freeze: For longer storage, place cooked thighs in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: To preserve crisp skin, reheat in a 375°F oven on a baking sheet for 8–12 minutes until warmed through. Microwaving is convenient but will soften the skin—if you must microwave, finish under a hot broiler for 1–2 minutes to re-crisp.
- Food safety: Never leave cooked chicken at room temperature for more than 2 hours (1 hour if above 90°F). Always reheat to at least 165°F internal when serving leftovers.
Pro chef tips
- Dry thoroughly: The single most important trick for crispy skin is removing surface moisture. Pat until the paper towel shows almost no moisture.
- Lift the skin: Gently insert your fingers under the edge of the skin to separate it from the meat before rubbing oil and spices—this flavors the meat and helps the skin crisp evenly.
- Use a thermometer: Visual cues can mislead; trust an instant-read thermometer for safe, perfect doneness.
- Space matters: Use a rimmed sheet and don’t crowd. If your pan is tight, roast in two batches for better browning.
- Rest time is key: Cutting too soon loses juices; five minutes of rest improves tenderness and juiciness.
Creative twists
- Lemon-herb: Add zest of one lemon and a splash of lemon juice to the oil before rubbing on the thighs. Finish with fresh parsley.
- Spicy smoked: Increase smoked paprika to 1 teaspoon and add 1/2 teaspoon cayenne for heat.
- Honey mustard glaze: In the last 5 minutes of roasting, brush thighs with a 1:1 mix of honey and Dijon mustard and return to oven to caramelize.
- Keto/Paleo: This recipe is already low-carb and paleo-friendly—use ghee instead of oil for a richer, grain-free finish.
- Make it Mediterranean: Swap rosemary/thyme for oregano and add a sprinkle of crumbled feta after resting.
Common questions
Q: Can I use boneless thighs instead?
A: Yes. Boneless thighs will cook faster—start checking internal temperature at 20–25 minutes. Remove at 165°F.
Q: Will the skin still crisp if I skip the parchment?
A: Parchment helps with cleanup and prevents sticking; you can roast directly on a lightly oiled rimmed pan or on a wire rack set over the sheet if you want extra airflow for crisping.
Q: Is 165°F the final temperature?
A: 165°F is the safe minimum internal temperature for poultry. Because thighs are dark meat and forgiving, you’ll retain juiciness if you pull them right at 165°F and rest briefly.
Q: How can I make the skin even crispier?
A: After patting dry, let thighs sit uncovered in the fridge for 30–60 minutes to dry the skin further (or overnight for best drying). Then oil and season just before roasting.
Q: Can I prep this ahead?
A: Yes—season the thighs up to 24 hours ahead and keep covered in the fridge. Bring to room temperature for 20 minutes before roasting for even cooking.
If you’d like, I can create a printable shopping list or a one-pan weeknight menu that uses this recipe—tell me what sides you prefer and I’ll tailor it.
Easy Baked Chicken Thighs
Ingredients
Chicken Thighs
- 8 pieces chicken thighs (bone-in, skin-on) for best flavor and crispness
Spice Mix
- 2 tablespoons olive oil coats and helps spices adhere
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crush finely if strong
- 1 teaspoon salt reduce to 1/2 teaspoon for low-sodium diets
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional for smoky depth
Instructions
Preparation
- Preheat oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
- Pat each thigh completely dry with paper towels, inside and out.
- Drizzle 2 tablespoons olive oil over the thighs and rub oil over each piece, moving fingers under the skin where possible.
- Combine garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika in a small bowl. Mix well.
- Sprinkle the spice mix over both sides of the thighs and press gently to adhere.
- Arrange thighs skin-side up on the prepared baking sheet, leaving space between each thigh.
Cooking
- Roast the thighs on the middle rack for 35–40 minutes or until the internal temperature reaches 165°F. The skin should be golden brown.
- Remove from oven and let rest for 5 minutes before serving.