Preheat your oven to 425°F, line a sheet and get your hands ready — this oven-baked chicken thigh recipe delivers crispy skin, juicy meat, and a spice mix that’s both simple and satisfying. Bone-in, skin-on thighs are forgiving, flavorful, and perfect for weeknight dinners or a low-effort weekend meal. If you enjoy straightforward poultry dinners, you might also like this chicken breast recipe for another reliable option.
Why you’ll love this dish
This is comfort food that’s fast, budget-friendly, and consistently delicious. Chicken thighs have more fat than breasts, which keeps them tender during baking and gives you that craveable golden skin. The seasoning is pantry-based and flexible, so you can make this without a special grocery run.
“Crispy skin, juicy meat, and flavor that hits every time—perfect for busy nights.” — A reader-tested favorite
Perfect occasions: quick weeknight dinners, casual family gatherings, meal prep for the week, or served alongside roasted vegetables for an easy holiday buffet.
How this recipe comes together
You don’t need fancy equipment. The core idea: high heat (425°F) to crisp skin, a light oil coat to encourage browning, and a simple spice rub to perfume the thighs. Patting the skin dry is critical — remove surface moisture so the skin crisps instead of steaming. Bake skin-side up on a lined sheet (or on a rack over the sheet) until the internal temperature reaches 165°F. Rest briefly so juices redistribute.
What you’ll need
- 8 bone-in, skin-on chicken thighs (about 3–4 pounds total)
- 2 tablespoons olive oil (substitute melted butter for richer flavor)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (for color and mild smokiness; use sweet paprika if preferred)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Optional garnish: fresh parsley, chopped
Ingredient notes: If you’re low-sodium, reduce the salt to 3/4 teaspoon and finish with flaky sea salt at the table. For gluten-free diets, these spices are naturally safe—just double-check any pre-mixed seasonings.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Optionally place an oven-safe wire rack on the sheet to let air circulate under the thighs for extra crisping.
- Pat each thigh dry with paper towels — this is the single best trick for crispy skin.
- Arrange the thighs skin-side up on the prepared sheet, leaving a little space between pieces so heat can circulate.
- In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.
- Brush or drizzle the oil-and-spice mix over each thigh, making sure to rub some into the creases but keeping most on the skin.
- Bake for 35–45 minutes. Start checking at 35 minutes: the skin should be golden and crispy and the internal temperature (measured at the thickest part without touching bone) should read 165°F (74°C). For very tender thighs you can allow them to reach 170–175°F, but don’t go much higher or the meat may dry.
- Remove from the oven and let rest 5 minutes to allow juices to settle.
- Garnish with chopped parsley and serve.
Best ways to enjoy it
Serve these thighs straight from the pan with simple sides: buttery mashed potatoes, roasted broccoli, a lemony kale salad, or fluffy rice. For a casual dinner, shred leftover thighs into tacos or wraps the next day. If you want a spicy party twist, pair the thighs with a bold appetizer like our take on buffalo chicken bombs for finger-food variety.
Plating tip: keep thighs skin-side up on the plate so guests get the visual crunch, and spoon a little of the resting juices over rice or potatoes for extra flavor.
Storage and reheating tips
- Refrigeration: Cool completely and store in an airtight container for up to 3–4 days.
- Freezing: Place cooled thighs in a single layer on a sheet, freeze until solid, then transfer to a freezer bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): Preheat to 350°F (175°C). Place thighs on a baking sheet and heat 10–15 minutes until internal temperature reaches 165°F. Using the oven helps preserve crispiness better than the microwave.
- Reheating (microwave): Faster but will soften the skin; microwave on medium in short intervals until warm, then, if desired, crisp the skin under a broiler for 1–2 minutes.
Food safety note: Always cool food quickly (within two hours) before refrigerating to limit bacterial growth. Use a thermometer to confirm safe reheating to 165°F.
Pro chef tips
- Dry skin is king: pat thoroughly and don’t overcrowd the pan — steam ruins crispness.
- Oil helps the rub adhere and promotes browning; don’t skimp.
- Smoked paprika gives a roasted color even if you aren’t using a charcoal grill.
- If you prefer extra-crisp skin, broil on high for 1–2 minutes at the end of baking, watching constantly to prevent burning.
- Bone-in meat takes longer to cook than boneless — always check temperature at the thickest point away from the bone.
- Resting matters: a 5-minute rest makes carving easier and keeps meat juicy.
Creative twists
- Honey-Sriracha glaze: Brush a 1:1 mix of honey and Sriracha over thighs in the last 5 minutes of baking for sticky heat.
- Mediterranean: Swap smoked paprika for cumin and add lemon zest and chopped oregano; serve with tzatziki.
- Herbed lemon: Add lemon slices to the pan and increase fresh thyme; finish with a squeeze of lemon juice.
- Low-FODMAP: Omit onion powder and use garlic-infused oil instead for the garlic flavor without high-FODMAP ingredients.
- Keto/Carnivore: Keep the same recipe; serve with cauliflower mash and roasted Brussels sprouts.
Common questions
Q: Can I use boneless thighs instead?
A: Yes — boneless, skin-on thighs will cook faster (about 20–30 minutes). Boneless, skinless need even less time and won’t crisp the same way.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer. Insert at the thickest part away from the bone — 165°F is safe. For more tender thighs, many cooks pull them at 170–175°F.
Q: Can I prepare this ahead of time?
A: Yes. You can season the thighs and refrigerate covered for up to 24 hours before baking. If prepping farther ahead, cook fully and reheat using the oven method for best texture.
Q: My skin didn’t crisp — what went wrong?
A: Likely too much moisture or overcrowding. Pat the skin dry, space the thighs, and consider a rack so air can circulate. Broiling briefly at the end fixes limp skin, but watch closely.
Q: Is smoked paprika necessary?
A: It adds color and a gentle smoky note, but sweet paprika or regular paprika works fine if you don’t have smoked.
Q: Can I halve this recipe?
A: Absolutely. Adjust bake time slightly if pieces are smaller, and still check internal temperature.
If you’d like a printable version or a shopping list for this dish, tell me how many people you’re serving and I’ll scale it for you.
Crispy Oven-Baked Chicken Thighs
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs (about 3–4 pounds total)
- 2 tablespoons olive oil Substitute melted butter for richer flavor
- 1 teaspoon salt Adjust to taste, reduce for low-sodium diets
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika Use sweet paprika if preferred
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Optional garnish: fresh parsley, chopped
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Optionally place an oven-safe wire rack on the sheet.
- Pat each thigh dry with paper towels to ensure crispiness.
- Arrange the thighs skin-side up on the prepared sheet, leaving space between them.
Spice Mixture
- In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano.
- Brush or drizzle this mixture over each thigh, rubbing it into the creases while keeping most on the skin.
Baking
- Bake for 35–45 minutes, starting to check at 35 minutes. The skin should be golden and crispy, and the internal temperature should reach 165°F (74°C).
- Let rest for 5 minutes to allow juices to redistribute.
- Garnish with chopped parsley and serve.