Here’s a detailed recipe for Baked Chicken Thighs, a simple yet flavorful dish with crispy skin, juicy meat, and tons of flexibility in flavor. Whether you’re meal-prepping, cooking for a family dinner, or looking for something quick and satisfying, this recipe delivers. At the end, you’ll find a comprehensive FAQ section to help with substitutions, cooking tips, and storage.
🍗 Baked Chicken Thighs Recipe (Bone-In, Skin-On)
🔸 Yields:
- Serves 4
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
📝 Ingredients:
Main:
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lbs)
- 2 tbsp olive oil
Seasoning Blend:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked or sweet)
- ½ tsp dried thyme or Italian seasoning
- Optional: pinch of chili flakes for heat
🍴 Instructions:
Step 1: Preheat Oven
- Preheat your oven to 425°F (220°C) for crispy skin.
Step 2: Prep Chicken
- Pat the chicken thighs dry with paper towels—this is key for crispy skin.
- Place in a large bowl or on a baking sheet.
- Rub all over with olive oil.
- Mix the seasonings in a small bowl, then rub evenly on both sides of the thighs, including under the skin if possible.
Step 3: Bake
- Line a baking sheet or roasting pan with foil or parchment for easy cleanup.
- Place chicken skin side up, spaced out on the tray.
- Bake for 35–45 minutes, or until:
- Internal temp reaches 165°F (74°C) at the thickest part
- Skin is golden and crisp
Optional: Broil for the last 2–3 minutes for extra crispiness. Watch carefully!
Step 4: Rest & Serve
- Let chicken rest for 5 minutes before serving to keep juices inside.
- Serve with rice, potatoes, salad, or roasted vegetables.
🔁 Flavor Variations:
- Lemon Herb: Add lemon zest and squeeze lemon juice over thighs before baking.
- Honey Garlic: Mix 2 tbsp honey + 2 minced garlic cloves; brush over chicken in the last 10 mins of baking.
- Spicy Cajun: Use Cajun seasoning instead of the basic blend above.
🧊 Storage:
- Fridge: Store cooked chicken in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Reheat in oven at 350°F until hot.
❓ Baked Chicken Thighs FAQ
Q1: Can I use boneless, skinless chicken thighs?
A: Yes! Reduce bake time to 20–25 minutes at 400°F (204°C), since they cook faster and lack the insulating bone and skin.
Q2: How do I make sure the skin gets crispy?
A:
- Pat the chicken dry before seasoning.
- Bake skin-side up the entire time.
- Bake at a high temp (425°F) and avoid overcrowding the pan.
- Finish under the broiler if needed.
Q3: How do I know when they’re done?
A:
- Use a meat thermometer: internal temp should be at least 165°F (74°C).
- Juices should run clear, not pink.
- Skin should be golden and crispy.
Q4: What if I don’t have all the seasonings?
A: No problem. You can simplify with:
- Just salt, pepper, and garlic powder
- Or use a pre-made spice blend like taco, BBQ, or Italian seasoning
Q5: Can I bake veggies on the same tray?
A: Yes—try potatoes, carrots, onions, or green beans.
- Cut uniformly so they cook evenly.
- Toss in oil and season, then spread around the chicken.
- Softer veggies (like zucchini or bell peppers) can be added in the last 15–20 minutes.
Q6: Can I marinate the chicken beforehand?
A: Definitely. For extra flavor and tenderness:
- Marinate for 2–12 hours in the fridge.
- Use olive oil + lemon juice or yogurt base with herbs/spices.
- Pat lightly dry before baking to promote crispiness.
Q7: Can I make this in a cast iron skillet?
A: Yes! Start by searing skin-side down on the stovetop for 3–5 minutes, then transfer to the oven to finish baking.
Would you like:
- A printable PDF of the recipe?
- A version using boneless thighs?
- Or one adapted for air fryer or slow cooker?