How to Make Oven Baked Chicken Thighs

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Gallery Oven Baked Chicken Thighs

Ingredients for Oven Baked Chicken Thighs

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (for garnish, optional)

Instructions for oven Baked Chicken Thighs

1/ Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.

2/ In a small bowl, combine the garlic powder, onion powder, paprika, dried thyme, dried rosemary, dried oregano, salt, and black pepper to make the seasoning mix.

3/ Pat the chicken thighs dry with paper towels to ensure they get crispy while baking.

5/ Rub the chicken thighs with olive oil, making sure to coat them evenly on both sides.

6/ Sprinkle the seasoning mix over the chicken thighs, rubbing it in to ensure the chicken is well seasoned.

7/ Place the seasoned chicken thighs on the prepared baking sheet, skin-side up.

8/ Bake the chicken thighs in the preheated oven for about 35-40 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

9/ Once fully cooked, remove the chicken thighs from the oven and let them rest for a few minutes.

10/ Optionally, garnish with chopped fresh parsley for added color and flavor.

Serving Oven Baked Chicken Thighs

Serve the oven baked chicken thighs with your favorite sides such as roasted vegetables mashed potatoes or a fresh salad.

Enjoy your delicious and flavorful oven baked chicken thighs!

Tips And Tricks to Make Oven Baked Chicken Thighs


Use Bone-in Skin on Chicken Thighs: Bone in skin on chicken thighs tend to stay juicier and more flavorful during baking. The skin also gets deliciously crispy.

Pat the Chicken Thighs Dry: Before seasoning the chicken, make sure to pat them dry with paper towels. This helps create a crispy skin while baking.

Season Generously: Don’t be shy with the seasoning! Be generous when applying the spice mix to ensure the chicken thighs are full of flavor.

Preheat the Oven: Always preheat your oven before baking to ensure even cooking and proper browning.

Use a Baking Sheet or Rack: Line a baking sheet with parchment paper or foil for easy cleanup. For even crispiness, consider using a wire rack on top of the baking sheet to elevate the chicken thighs.

Don’t Overcrowd the Chicken: Leave some space between the chicken thighs on the baking sheet to allow air circulation, promoting even cooking and browning.

Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken thighs. They should reach 165°F (74°C) at the thickest part to be fully cooked and safe to eat.

Let the Chicken Rest: Allow the baked chicken thighs to rest for a few minutes after taking them out of the oven. This helps retain the juices and ensures the meat remains tender.

Garnish for Freshness: Sprinkle chopped fresh herbs, such as parsley or cilantro, over the chicken thighs before serving for added freshness and flavor.

Pair with Delicious Sides: Serve your oven baked chicken thighs with tasty sides like roasted vegetables, creamy mashed potatoes, or a zesty salad for a well rounded meal.

Experiment with Seasonings: Feel free to customize the seasoning mix to suit your taste preferences. Add a pinch of cayenne for heat or a hint of lemon zest for brightness.

Use Leftovers Wisely: Leftover chicken thighs can be used in sandwiches, wraps, salads, or even shredded for soups and casseroles.

Save the Drippings: If you have flavorful drippings from the chicken save them to make a delicious gravy or sauce to accompany your meal.

Double the Batch: If you have a larger family or want leftovers for later, double the recipe and store the extra cooked chicken thighs in the refrigerator for convenient meals during the week.

Enjoy and Experiment: Cooking is an art, so have fun experimenting with different flavors and cooking methods to find your perfect oven baked chicken thighs recipe.

With these tips and tricks, you’ll be able to create mouthwatering and satisfying oven baked chicken thighs that are sure to impress everyone at the table. Happy cooking enjoy oven baked chicken thighs!



Here are the approximate nutrition facts for Oven Baked Chicken Thighs. Keep in mind that these values can vary depending on the specific recipe and portion size:

Serving Size: Typically, a serving of oven baked chicken thighs consists of one or two chicken thighs, which can vary in weight but are generally around 4-6 ounces (113-170 grams) each.

Calories: Approximately 150-250 calories per serving (one or two chicken thighs).

Protein: Approximately 20-30 grams per serving, depending on the size of the thighs.

Carbohydrates: Minimal, usually less than 1 gram per serving.

Dietary Fiber: Negligible to none.

Sugar: Negligible to none, unless additional ingredients with sugar are added.

Fat: Approximately 8-15 grams per serving, depending on the size and whether the skin is included.

Saturated Fat: About 2-4 grams per serving, again depending on the skin.

Cholesterol: Around 70-120 milligrams per serving, primarily from the chicken.

Sodium: About 200-400 milligrams per serving, but this can vary depending on seasonings and preparation.

Vitamins and Minerals: Oven-baked chicken thighs can provide various vitamins and minerals, including B vitamins, iron, and zinc. The exact content can vary based on preparation.

Please note that the nutrition facts for oven-baked chicken thighs can vary depending on the specific recipe, including variations in seasonings, the use of skin-on or skinless thighs, and any added ingredients. If you have specific dietary requirements or are concerned about the nutritional content, it’s advisable to refer to the nutrition label on the specific product or dish you are consuming or consult a registered dietitian for more precise information.

Frequently Asked Questions (FAQs) About Oven-Baked Chicken Thighs

How long does it take to bake chicken thighs in the oven?

The cooking time for oven-baked chicken thighs can vary depending on the oven temperature and the size of the thighs. Generally, bone-in, skin-on chicken thighs take approximately 25-30 minutes at 400°F (200°C) on the first side and an additional 10-15 minutes after flipping to ensure they reach an internal temperature of 165°F (74°C).

Should I use bone-in or boneless chicken thighs for baking?

Both bone-in and boneless chicken thighs work well for baking. Bone-in thighs tend to be juicier and more flavorful, while boneless thighs might cook slightly faster.

Do I need to marinate chicken thighs before baking?

While marinating can enhance flavor, it’s not necessary for oven-baked chicken thighs. Seasoning them generously with spices, herbs, and oil before baking can still result in flavorful and juicy chicken.

How can I ensure crispy skin on baked chicken thighs?

To achieve crispy skin, pat the chicken thighs dry with paper towels to remove excess moisture before seasoning. Baking at a higher temperature (such as 400°F or 200°C) helps crisp the skin. You can also start by baking the thighs skin-side down for the first part of the cooking time, then flipping them to finish cooking.

Can I use different seasonings for baked chicken thighs?

Yes, you can customize the seasonings to your preference. Popular options include using lemon pepper, Italian seasoning, barbecue rubs, or even a teriyaki glaze.

Should I cover chicken thighs with foil while baking?

It’s not necessary to cover chicken thighs with foil while baking. Leaving them uncovered allows the skin to crisp up, but if you prefer to keep the moisture in or prevent excessive browning, you can cover them loosely with foil for part of the cooking time.

How do I know when chicken thighs are done?

Use a meat thermometer to check the internal temperature of the thickest part of the chicken thighs. They are safe to eat when the temperature reaches 165°F (74°C). Additionally, the juices should run clear, and the meat should no longer be pink.

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