Julie Clark
Posted: Updated:
Baked Chicken Thighs
This post may contain affiliate links. Read our disclosure policy.
How to make the best baked chicken thighs. Simple seasonings give excellent flavor and the cold oven technique makes for crispy skin.
Last summer we taught you all about grilled chicken thighs, so we figured during these cooler days you might want to know how to cook chicken thighs inside.
Today I’m sharing two secrets to the best baked chicken thighs. Using our two tips will give you the crispiest skin and the juiciest, tender meat.
Two Secrets to the Best Baked Chicken Thighs
Here are our tips:
- Cook the chicken on a wire rack. The baking chicken on a rack helps the air to circulate around the chicken to promote even doneness and crispiness.
- Overcook the chicken. Although chicken is safe to eat at 165ºF, chicken thighs are best when cooked to a higher internal temperature of 180°F to 185°F. This breaks down the connective tissues and makes them fork tender.
Are chicken thighs white or dark meat?
Chicken thighs have darker meat. They are a little higher in fat than chicken breasts, but are so, so flavorful and tender.
Ingredients Needed
- Bone-in, skin-on chicken thighs. This baked chicken thighs recipe uses a unique cold-oven baking method that gives the chicken thighs crispy skin.
- Olive oil. Oil makes the skin crispy and gives the seasoning mix something to adhere to.
- Seasoning mix. The seasonings are pantry staples including paprika, onion and garlic powder, salt and pepper, oregano and thyme.
How to Make Baked Chicken Thighs
- Remove the chicken thighs from the refrigerator about 30 minutes before baking so that they will cook more evenly.
- Do not preheat oven. By placing the chicken thighs in a cool oven, the fat renders as the oven heats up but the skin will crisp when the oven reaches the designated temperature.
- Cover baking sheet with aluminum foil for easier clean-up. Place oven-safe wire rack over foil. Spray with non-stick cooking spray.
- Place chicken thighs on the rack and rub each with olive oil on both sides.
- In a small bowl, stir together spices. Rub the spices onto both sides of chicken thighs.
- Place the chicken in the cold oven and set oven to 400ºF. Bake for 40-45 minutes. Turn the chicken once during cooking if you’d like even browning on each side of the chicken.
How long to bake chicken thighs?
At 400ºF, chicken thighs will take about 35 minutes to reach an internal temperature of 165ºF. This will depend on the pan and your oven (and the size of the chicken thighs). Check the internal temperature with a meat thermometer, inserting the thermometer near the bone, but not touching the bone.
But remember, our second secret for the most tender oven-baked chicken thighs is to cook to an internal temperature of 180°F to 185°F, which will take about 45 minutes.
Chicken thighs, especially bone-in and skin-on, benefit from being cooked to a higher internal temperature than chicken breasts. Chicken thighs have more fat and connective tissue compared to breasts. Cooking them to a higher temperature helps break down these tissues, resulting in tender and juicy meat.
What to serve with baked chicken thighs?
- If you’d like to keep this recipe on the healthy side, try it with broccoli slaw and root vegetables such as oven roasted potatoes or sweet potato fries.
- Looking for comforting sides? Try a spicy corn casserole and oven roasted cheesy potatoes.
- Consider serving with butter rice and roasted veggies such as Italian green beans or even brussels sprouts salad.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days.
You can also take the chicken off the bone and store in the freezer for up to 6 weeks. Thaw the chicken and use on salads or in casseroles such as buffalo chicken casserole or ranch chicken casserole.
Other Chicken Thigh Recipes
Lately we’ve been working with chicken thighs a lot. Try one of our new chicken recipes!
Baked Chicken Thighs
How to make the best baked chicken thighs. Simple seasonings give excellent flavor and the cold oven technique makes for crispy skin.
Servings 10
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 10 bone-in chicken thighs (family pack)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon ground thyme
Instructions
- Do not preheat oven. Cover baking sheet with aluminum foil for easier clean-up. Place oven-safe rack over foil. Spray with non-stick cooking spray.
- Place chicken thighs on baking rack. Pat the chicken thighs dry with a paper towel. Then rub each with olive oil on both sides. 10 bone-in chicken thighs, 2 tablespoons olive oil
- In a small bowl, stir together seasonings. Rub onto both sides of chicken thighs. 1 tablespoon smoked paprika, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon ground thyme
- Place in oven and set at 400ºF. Bake for 40-45 minutes, turning halfway for even color.
- Thighs should no longer pink at the bone and the juices should run clear. Chicken is safe to eat at 165ºF, but chicken thighs are higher in fat and can hold up to baking to a higher temperature so they are fall off the bone tender. Consider cooking til the internal temperature reaches 180-185ºF.
Notes
- This recipe also works with boneless skinless chicken thighs, but they will take less time to bake and it’s fine to cook them in a baking dish rather than on a wire rack.
- By placing the chicken thighs in a cool oven, the fat renders as the oven heats up but the skin will crisp when the oven reaches the designated temperature. Also, the baking rack helps the air to circulate around the chicken to promote even doneness.
Nutrition
Calories: 346kcal | Carbohydrates: 1g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 345mg | Potassium: 322mg | Vitamin A: 460IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.2mg
Do the thighs go skin up or down when you first put chicken in oven?
Does the 35 minutes start after it gets to 400?
This recipe came out amazingly perfect.
Thank you.
Oh my goodness! These are delicious!!!! They turned out plump & juicy…and the seasoning is the BEST!!!!! A million thanks!!!!
Looks like a good & very easy recipe that won’t take long to make. I like recipes that don’t take too long to make, but mainly that are on the healthy side & are good for you!
Hopefully I can print this from my phone, bc I just tried & it’s not working so far bc I’m not seeing the box w/the arrow pointing upwards??!!
I’m going to make this for dinner tonight but am concerned about the sodium level – Is 3450 mg correct? or is another number added in there accidentally? Surely 1/2 tsp of salt would not alter the sodium to this level??