These Baked Chicken Thighs are juicy, flavorful, and versatile! They’re made with bone-in, skin-on chicken thighs and a simple spice rub. Just 5 minutes to prep!
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Cooking chicken thighs is never that complicated. Whether it’s Grilled Chicken Thighs, Air Fryer Chicken Thighs, or Slow Cooker Chicken Thighs, they’re pretty hard to mess up!
But let’s be real. It just does not get simpler than Oven-Baked Chicken Thighs. And they’re pretty darn delicious too. Tender and juicy with just the right amount of crispiness!
This recipe is made up of just 6 ingredients, takes 5 minutes to prep, and makes a perfect entree next to any of your favorite side dishes!
You can find more easy Baked Chicken Recipes here.
Ingredients needed for Baked Chicken Thighs:
- Chicken Thighs: I use bone-in, skin-on chicken thighs for this recipe, but you can definitely make baked boneless chicken thighs if preferred. They won’t need as long to cook and may not be quite as juicy.
- Canola Oil: rubbing the chicken with oil adds moisture and helps the seasonings stick.
- Spice Rub: we’re using a simple blend of brown sugar, seasoning salt, garlic powder, and black pepper.
How to make Baked Chicken Thighs
This oven-baked chicken thighs recipe takes just 5 quick minutes to prep!
- Season the chicken: Rub the chicken thighs with oil. Combine brown sugar, seasoning salt, garlic powder, and pepper in a bowl, then rub that mixture all over the chicken.
- Bake: Place the chicken in a large baking dish and bake at 425ºF for 30-40 minutes.
Baked Chicken Thighs FAQs
The skin-on and bone-in chicken thighs we use in this recipe will need anywhere from 30-40 minutes to bake, depending on the size of the thighs. The best way to check that they’re done is to use a meat thermometer to check the internal temperature. It should be 165ºF!
There’s usually no need. I leave the chicken thighs uncovered and they come out great. However, if you notice the tops of the thighs starting to brown before the cook time is up, you can cover them with foil to prevent them from burning while they finish baking.
Yep! If you’d prefer to use boneless chicken thighs, that works too, they will probably take closer to 20 minutes to cook all the way through.
Leftover baked chicken thighs will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To freeze, I recommend pulling the meat off the bone and storing in a freezer bag.
To reheat, thaw overnight in the fridge if frozen, then microwave or warm in the oven until heated through.
Tips and tricks
- Preheat the oven. If the oven is heating up while the chicken is inside, the outside could burn before the inside is cooked through.
- Use evenly sized thighs. You want chicken thighs that are roughly the same size so they cook at the same rate.
- If you prefer an even crispier skin, broil for a 1-2 minutes after baking!
- Check the temp. The minimum internal temperature of chicken should be 165ºF.
- Let it rest. I recommend letting the chicken sit for 5-10 minutes before slicing into it to let the juices redistribute throughout the meat.
- Play with seasonings. You can absolutely get creative with the seasonings you use depending on how you want to serve these. Try Italian seasoning, taco seasoning, Cajun seasoning, etc.
Serving suggestions
These Oven-Baked Chicken Thighs are a super versatile entree, so serve them up with any of your favorite side dishes! A few of my favorites are roasted green beans, mashed potatoes, garlic parmesan orzo pasta, and roasted vegetables.
You can also chop the chicken up and add it to salads, soups, or pastas!
More baked chicken recipes
Oven Baked Chicken Thighs
written by Ashley Fehr
Ingredients
- 2 lbs bone in, skin on chicken thighs (about 6-8)
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 2 teaspoons seasoning salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- Rub chicken thighs with oil.
- Combine brown sugar, seasoning salt, garlic powder and pepper in a small bowl. Rub over chicken thighs.
- Place chicken thighs in a large baking dish (it's okay if they touch slightly — they will shrink as they cook) and bake for 30-40 minutes, until a meat thermometer inserted in the thickest part reads a minimum of 165 degrees F. If the skin is browning too quickly, you can cover with foil.
- Serve.
Notes
- Preheat the oven. If the oven is heating up while the chicken is inside, the outside could burn before the inside is cooked through.
- Use evenly sized thighs. You want chicken thighs that are roughly the same size so they cook at the same rate.
- If you prefer an even crispier skin, broil for a 1-2 minutes after baking!
- Check the temp. The minimum internal temperature of chicken should be 165ºF.
- Let it rest. I recommend letting the chicken sit for 5-10 minutes before slicing into it to let the juices redistribute throughout the meat.
Nutrition Information
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Nancy says
Can I use frozen boneless thighs for this recipe?
Thanks
The Recipe Rebel says
Hi Nancy! I’ve only tested the recipe as written, so can’t say for sure how the frozen chicken would work. If you decide to experiment with it, let me know how it goes! Enjoy!
Tammy says
Hi Ashley, could i use skinless boneless for this recipe? What adjustments could i need to make if so. Thanks in advance
Love your recipes
Rose says
Made this as is – love simple and easy especially when it is delicious! Love the spice mixture so I doubled it for using it later.
The Recipe Rebel says
Hi Rose! So glad you enjoyed the recipe! Thank you for this review!
Ian says
Hello Ashley, can you list a few alternatives to the canola oil for me please?
I just love the versatility of this recipe. My stomach thanks you for all your time and effort!
The Recipe Rebel says
Hi Ian! Any oil that you have on hand should work. Let me know how it goes if you give it a try!
Bayla Meltzer says
Made this tonight for the family and aside from being fast and easy to throw together, it was absolutely delicious and everyone loved it. I followed the recipe exactly as written with no changes.
The Recipe Rebel says
Hi Bayla! So glad you enjoyed it! Thank you for this review!
Cathy Cunningham says
I learned by trial and error an easy way to get chicken thighs so nice and veery crispy. I heat my oven to 425. Sprinkle some coarse salt in cast iron skillet. Add thighs, bake for about 20 minutes and turn skin side up. Bake until done. We get really big thighs here, so I’ve baked them anywhere from 50 to 60 mins. Just until skin is cracklin’ crisp to your liking and chicken is not overdone.
The Recipe Rebel says
Hi Cathy! Well I hope you give this recipe a try, we love it!
Ian says
Hi Cathy,
Does the chicken taste better well cooked? Do you have a rule of thumb about how long to leave them in the oven?
I was thinking about making them spicier! I’m now wondering if that is such a good idea.
Karen Bailey says
Hi Ashley, I would to try todays recipe but not sure where to get the Canola oil from, can you help please? Thank you, Karen
The Recipe Rebel says
Hi Karen, canola oil is sold on the grocery aisle with all of the other oils. If you can’t find it, it’s ok to use an alternative oil. Hope you enjoy it!