How to get the CRISPIEST BAKED CHICKEN THIGHS. This baked chicken thighs recipe is the easiest way to get moist, flavorful, chicken thighs every time! Serve with a side of Brussels Sprouts, Roasted Vegetables, and Cheesy Potatoes for the ultimate comfort meal!
Crispy on the outside, moist and juicy on the inside, these Baked Chicken Thighs come together with a few ingredients and only one pan!
Baked Chicken Thighs
This one-pan, baked chicken thighs recipe is the easiest way to get moist, flavorful, crispy, chicken thighs every time with only a few ingredients. By using a few simple ingredients you’ll have the best roasted chicken thighs ever!
This one-pan, baked chicken thighs recipe is the easiest way to get moist, flavorful, crispy, chicken thighs every time with only a few ingredients. (Have an air fryer? Then I suggest trying my Air Fryer Boneless Chicken Thighs! You’ll also love my Cast Iron Chicken Thighs. And don’t forget to learn how to butterfly a chicken for all your recipe needs!)
Recipe Ingredients for Baked Chicken Thighs:
Just a few simple ingredients are all you’ll need for this crispy baked chicken thighs recipe.
- Chicken – 2-4 pounds, skin on, bone-in
- Olive Oil – You can use other types of oil as well.
- Garlic Powder
- Onion Powder
- Paprika
- Salt
- Pepper
How to make the ultimate Crispy Baked Chicken Thighs
Step 1. Choose chicken thighs with skin on and bone-in for the most flavor.
Step 2: Pat the chicken thighs with a paper towel on both sides before adding seasoning to get extra crispy skin.
For the best results, use a rimmed baking sheet roasting chicken thighs.
Step 3: Use a good quality Olive Oil and drizzle over the chicken thighs. Rub the olive oil on both sides of the chicken thigh before seasoning.
Step 4: Sprinkle the chicken with the seasoning on both sides and rub it with your hands. (don’t forget to WASH your hands immediately after to avoid cross-contamination YUK!)
Step 5: Roast in a preheated 400-degree oven for 35-40 mins until the chicken reaches 165 degrees with a meat thermometer. You can get a very affordable meat thermometer HERE.
Step 6: Allow the chicken to rest on the pan for at least 5 minutes before serving. This helps keep the chicken moist by allowing the juices to really set in.
There you have it! The EASIEST way to get the crispy, moist, and most flavorful chicken thighs ever!
Tips + Variations
Spices – Change up the added spices to change the flavoring of this oven-baked chicken thighs recipe.
Boneless chicken – Even though the most flavor is found in the bone-in chicken, you can always try this recipe with boneless.
FAQ
How do you store leftover chicken?
You’ll need to add the leftover chicken thighs to an airtight container and keep it in the fridge until you’re ready to eat.
How to reheat leftover chicken
You have to be careful so you don’t dry out your chicken when you’re reheating it so low and slow is the key. A slow reheat in the oven can be a great choice as can a lower level power reheat in the microwave, too.
Side Dish Options for Chicken Thighs
For an amazing comfort meal, try these side dish options!
For more Chicken Recipes, try these readers’ favorites next!
I put together a video that walks you through each step and to show you just how easy it really is!
Baked Chicken Thighs
Ingredients
- 2 Pounds Chicken thighs About 4-6
- 2 Tablespoons Olive Oil
- 1 Teaspoons Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
Instructions
- Preheat oven to 400 degrees.
- In a small bowl mix together the salt, pepper, garlic powder, onion powder, and paprika. Set aside.
- Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on the baking sheet and drizzle with the olive oil - rubbing the oil into the chicken to coat.
- Sprinkle the spices over the chicken evenly and rub in with your hands.
- Bake chicken in preheated oven for 35-40 minutes.*
I had to cook twice as long to get to the right temp 165. I did make 8 thighs 4.5 lbs (raw), and used a dark pan at the 400 degree oven. Is the dark pan the reason why?
I cant imagine the number of thighs would make oven cooking much longer, help!