Juicy Baked Chicken Thighs
Juicy Baked Chicken Thighs are easy to make and the most delicious oven-baked chicken thighs ever! They're coated in pantry-staple spices and baked until crispy on the outside and unbelievably juicy inside. With one simple tip, this baked chicken thighs recipe turns out perfect every single time.
We love to serve these thighs with a creamy cucumber salad and some greek lemon potatoes. If you love chicken recipes, also try our perfect baked chicken breasts!
These babies are JUICY! If you've ever wondered how to bake chicken thighs, you're in the right place. This is the recipe we reach for again and again and it never fails to make us happy.
Why these are our go-to baked chicken thighs
- The combination of simple, pantry-staple spices gives them tons of flavor.
- They are always juicy. We cook them with the skin on (but give instructions on how to prepare them if you'd prefer not to eat the skin) which ensures they never dry out.
- Based on the popular Perfect Baked Chicken Breasts recipe so you'll know they'll be a hit.
- After only 5 minutes of prep and they'll be ready to hang out in the oven and cook themselves.
- Sugar-free! Many chicken thigh recipes call for sugar, but we think it's unnecessary. This recipe is crazy delicious AND healthy.
- Whole30 + keto + gluten-free. All the good things.
- Leftovers are great sliced off the bone and served over salad for lunch. 1 recipe = 2 meals. Love meal prep!
How to make this baked chicken thighs recipe
This is one of those ‘staple recipes' that you'll end up reaching for again and again. Only rather than reading the recipe each time, you'll simply head to your pantry and start pulling out the spices. It's a very simple recipe that is based on the popular Perfect Baked Chicken Breast recipe.
- Mix the spices together in a small bowl.
- Drizzle the chicken thighs with some olive oil.
- Sprinkle the spices over the chicken.
- Bake.
That's it! After only 5 minutes of prep, these babies cook themselves. Dinner doesn't get any easier than this.
How long to bake chicken thighs
Chicken thighs can vary widely in size which means that the time it takes to cook them also varies. An average bone-in chicken thigh weighs about 6 ounces and will yield 2 Ā½ – 3 ounces of meat.
You'll want to cook your chicken thighs for 35-40 minutes at 420 degrees Fahrenheit.
If the thighs you're cooking are very small, check them after 30 minutes. If they're very big, they may need 45 minutes to fully cook. Chicken thighs are pretty forgiving, so if they stay in your oven for an extra few minutes, chances are they'll still be juicy.
What to serve with oven baked chicken thighs
We often eat these baked chicken thighs with a big green salad tossed in one of my favorite salad dressing recipes. They go especially well with the Creamy Balsamic Vinaigrette or Lifesaving Lemony Salad Dressing. It's a really quick and easy weeknight meal that takes almost no time to put together.
A big pile of roasted veggies (cooked in the oven at the same time as the chicken) is another great option.
If you're feeling extra hungry, make a side of Garlic Smashed Red Potatoes, Greek Lemon Potatoes, or some perfect basmati rice for a full meal.
Favorite chicken recipes
- Perfect Baked Chicken Breasts
- Honey Garlic Chicken Thighs
- Cilantro Lime Chicken
- Easy Chicken Bites
- Asian Chicken Sheet Pan Dinner
- Baked Sesame Orange Chicken
Juicy Baked Chicken Thighs
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 tablespoons paprika
- 1 tablespoon EACH: onion powder and garlic powder
- 1 teaspoon EACH: chili powder, oregano, salt, and pepper
- 2 tablespoons olive oil
- 3 lb bone-in chicken thighs
Instructions
- Preheat your oven to 425 degrees. For easier cleanup, line a baking sheet with parchment paper.
- Mix the paprika, onion powder, garlic powder, chili powder, oregano, salt, and pepper in a small bowl.2 tablespoons paprika, 1 tablespoon EACH: onion powder and garlic powder, 1 teaspoon EACH: chili powder, oregano, salt, and pepper
- Drizzle the olive oil over the chicken thighs then sprinkle the thighs with the spices. If you're not planning on eating the skin, sprinkle the spices under the skin. (see notes)2 tablespoons olive oil, 3 lb bone-in chicken thighs
- Place the chicken thighs on the baking sheet and bake for 35-40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. (see notes)
Notes
Pin this baked chicken thigh recipe to save it for later!
Hi Kristen,
This was absolutely so good! ( made it tonite) I live alone and sometimes it hard to find an easy, delicious recipe for one. I halved the recipe.
The spices work perfectly together…the skin was crisp and the chicken soooo tender and juicy!
After following all directions….I did put some Japanese mayo under the skin, and took anothers suggestion on using the same spices for onion chunks, cooked in the same pan!! They got really charred, but still good….however next time, Ill wait about 8 minutes before adding the onion to the chicken.
I used my air fryer at 400f for 20 min. Used a small solid bottomed pan.
Thank you so much for a tasty, juicy recipe!!
Wow! Thank you so much for this recipe. It was quick easy and best of all, Delish!! Ā Iām sharing this one with my son.Ā
I did make this chicken thigh recipe and it was/is wonderfully delicious. I had 4 thighs which is great for additional meals since I live alone. And yes, the meat is so moist an tasty. Thank you1
Easiest and best chicken thigh recipe. I served it with Spanish rice. Next time I will add black beans to the rice .
Hello Kristen! I havenāt made these yet but they sound perfect. Can these be made with boneless thighs? If so any changes? Thank you
Hello Lorie,
If using boneless chicken thighs, the cooking time should be reduced to about 15-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
cooked this for lunch as it was amazing. super delicious. the only other ingredient I included into the dry rub was a little bit of brown sugar.
definitely will use this recipe again and again. I’m sure it would be excellent for pork tenderloin too or pork shoulder (pulled pork). very versatile. thank you.
I make mine the exact same way and they come out really good. Doing them tonight with fresh green beans and red potatoes, and corn bread.
This recipe was amazing! I used Hidden Valley Ranch Seasoning under the skin and then followed the recipe for the skin. Oh my goodness! It was the best and so easy!
Chicken should be cooked for temp. 180 degree’s
The FDA recommends cooking chicken to 165 degrees Fahrnheit. If you’re interested, you can see here: https://www.fda.gov/media/93628/download
Great recipe, simple yet absolutely delicious!
Unbelievably easy and most delicious chicken thighs ever! This is now a family favorite!Ā
Spices on the top ended up being quite burned, and that was a shame since chicken skin is my favourite part, and this recipe just didn’t do it justice.
What changes need to be made if using boneless, skinless chicken thighs? Also, what would change if you wanted to cook on the stovetop or grill, (also using b/s chicken thighs)? I did make this and it turned out great. I actually loved the seasoning so much that I searched my history for 6 hours the other day trying to figure out what it was I made with this seasoning, but never found it! The reason I never found it though, is bc I was searching for salmon seasoning! I thought I used this seasoning recipe on the salmon I cooked for Easter. Then I remembered I didn’t even season the salmon, much less cook it, my husband did! Lol ? So today I decided to go through ALL of my history in case I found it while cooking something else. Lo and behold, there it was, I had found it! It wasn’t a fish recipe, but your chicken thigh recipe! That was a lot of history to go through, but I finally found it and that’s all that matters.
So happy that you found the recipe again!
If you’re grilling, I recommend this recipe: https://www.theendlessmeal.com/grilled-chicken-breast/
For baked chicken breast, this is the best recipe: https://www.theendlessmeal.com/perfect-baked-chicken-breasts/
I had chicken thighs defrosted and was looking for a quick recipe. Ā This was a complete surprise and will now be on our regular rotation. Ā My husband is diabetic (not overweight- just hereditary). Ā He loved the taste and with a side of vegetables, it did not affect his glucose level. Ā
Next time I will cut a large onion in eighths, coat the pieces with the same rub, and bake them together. Ā And, yes. Ā Once they are rested, turning the thighs to coat the tops in the savory oil before plating made them extra juicy.
Definitely a winner for so many reasons.
DELICIOUS. Used Italian Seasoning since I didn’t have oregano and was very pleased. Added a small dab of butter before putting in over. Would likely make a really good Rib Rub too….Definitely a keeper! Thank you!
Righteous!
Wow. All I needed was a little reminder on temp and cook time and they are MONEY. Mine were smaller so I did 30min exactly. PERFECT. While they cooked I had my rice in the instant pot, and charred up some veggies. Thank you for this entry!
This website has given me some of the best of the best. However this particular chicken receipt was just chicken
So delicious and super easy to make! Will definitely make again
how do you get the top to not be very dry and powdery looking?
Do you mean after you cook it? I’ve never experienced that so I’m not sure. Maybe all it needs is for some of the pan juices to be poured over the top.
Suggestions for if the chicken thighs come without skin? Would a vinegar & oil based marinade be better?
This recipe works for bone-in skinless chicken thighs too. š
Great
I have made this recipe several times and we love it!! It’s easy to prepare and a great meal for family or guests. I serve the chicken with a salad, potato or rice and it is filling and satisfying. AND healthy!!!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Ā
Hello , the recipe sounds very delicious and worth trying . However I do have a great question , donāt want to over seasoned and want to make sure I use just enough measurements in seasoning each piece . Are the measurements of each spice for each singular piece of chicken or the measurements for all as a whole ?
Thank you very muchĀ
The spices listed are for the whole recipe. Just mix them together and sprinkle them over all 3 lbs. of chicken. š
The skin was so crispy and the meat incredibly juicy. I added a little cayenne pepper for a kick. This is a fast and easy dinner. Thanks for the great recipe!
Fast and easy. Family liked it, will make again. Did with thighs and breasts.
Made it today. Super juicy and very tasty.
I’m trying this recipe I just didn’t have the chili powder so I’m hoping it comes out goodĀ
Oh my God, these juicy babies are easy and fast to cook. My family’s dinner often has this recipe. Surprisingly, my hubby and kids don’t feel boring to taste the juicy baked chicken thighs.
I also drained excess oil about 110 minutes before it was done. Maybe I added to much oil? Either way great recipe. Super simple. Went great with a side salad and rolls.
Turned out great. I was in a hurry to make something quickly and easy. I broiled the chicken for 2 minutes when it was done to give it a little extra crisp, and it was absolutely great. Thqnk you for the recipe.
This is my favorite chicken recipe. So easy and delicious! Ā Thank you!
You’re very welcome!
Loved this recipe! Chicken was very juicy with crispy skin! Beats deep frying and clean up is so much easier! Will be keeping this recipe handy! Thank you Kristen!Ā
You’re very welcome!
yummy .. my favorite..
yay!!
Prior to signing this recipe the majority of other chicken thigh in oven recipes call for covering the pan. I don’t see any reference to you mentioning covering the chicken when cooking so therefore I am leaving it uncovered. Hopefully this is the right way thank you
You did it right! We bake them uncovered so that the skin gets nice and crispy. š
Are the thighs cooked skin side down or up?
Skin side up!
The whole family loved this recipe! It is a keeper! The only thing I changed was that I doubled the sauce because we like it. Very good recipe. Thank you. Delicious!
You’re welcome!