Chicken Thighs Recipe
Baked chicken thighs are an easy dinner choice, delivering juicy meat and irresistibly crispy skin every time. This simple recipe turns budget-friendly chicken thighs into a mouthwatering weeknight staple.
With just a few pantry spices, these baked chicken thighs come out perfectly seasoned and golden brown. Pair them with fresh vegetables, salads, or your favorite sides for a satisfying meal.
Must-Have Ingredients for Baked Chicken Thighs
- Bone-in, skin-on chicken thighs – The star of the dish, they stay juicy inside while the skin crisps beautifully.
- Olive oil – Adds moisture and helps the seasoning stick, creating that golden crust.
- Paprika – Lends warm color and subtle sweetness or smokiness.
- Garlic powder – Infuses each bite with savory depth.
- Salt and black pepper – Essential for bringing out the best flavor in the chicken.
- Dried thyme (or rosemary, basil) – A touch of earthy herb flavor that balances the rich meat.
How to Make Baked Chicken Thighs in a Snap
Start by preheating your oven nice and hot at 425°F. Line a rimmed pan with foil and set a wire rack on top for even crisping. Pat the chicken thighs dry to help the skin roast, not steam.
Coat each thigh with olive oil and rub in the seasoning blend so every bite is flavorful. Arrange the thighs skin side up on the rack. Bake for about 35 to 40 minutes until the internal temperature hits 165°F.
For an extra-crispy finish, broil the thighs for a couple of minutes until the skin turns deep golden and crackly. Serve them hot and watch them disappear fast!
Tasty Tips & Easy Variations
To get that coveted crispy skin, always dry the chicken well before seasoning. Letting the chicken sit at room temperature for 20 minutes before baking also helps it cook more evenly.
Feel free to swap the homemade spice blend with your favorite premade chicken seasoning—just check the salt level first. Add a sprinkle of smoked paprika for a smoky twist or a pinch of cayenne if you like a bit of heat.
Pair these baked chicken thighs with roasted potatoes, a crisp garden salad, or steamed veggies for a balanced dinner. They’re also great for meal prep since the flavor only deepens the next day.
Storing & Reheating Leftover Baked Chicken Thighs
Leftover baked chicken thighs keep well in the fridge for up to four days in an airtight container. For longer storage, freeze cooked and cooled thighs for up to four months.
When ready to enjoy, reheat gently in the oven at 350°F until warmed through. For the best skin, pop them under the broiler for a minute or two to restore the crispiness.
Chicken Thighs Recipe
Ingredients
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme leaves or substitute with dried rosemary or basil
- ¾ teaspoon salt
- 2 tablespoons olive oil
- 6 bone-in skin-on chicken thighs (approximately 6 ounces each)
- ½ teaspoon paprika or ¼ teaspoon each of sweet paprika and smoked paprika
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F. Prepare a rimmed baking pan by lining it with aluminum foil, then position a wire baking rack atop the foil. Pat the chicken thighs dry thoroughly using a paper towel to eliminate excess moisture. Drizzle olive oil over the chicken and season liberally with the prepared seasoning mixture, ensuring the salt and pepper are included. Massage the oil and spices evenly into the chicken skin. Arrange the seasoned thighs on the baking rack, skin side facing up, and bake uncovered for 35 to 40 minutes or until the internal temperature registers at 165°F. If additional crispness is desired, activate the broiler on high and broil for an extra 2 to 3 minutes until the skin turns golden and crisp.
Notes
Baking Time: The specified cooking time suits thighs around 6 ounces. For larger pieces, extend the baking time as necessary.
Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze once cooled for up to 4 months.
