Baked Chicken Thighs (Juicy and Crispy!)

These baked chicken thighs are everything a weeknight dinner should be — quick to prepare, full of flavor, and wonderfully juicy every single time. A simple spice blend and a hot oven (425 degrees Fahrenheit!) are the secret to crispy skin and tender meat that practically melts. This recipe proves that the best meals don’t need to be complicated.

These baked chicken thighs are the kind of recipe you make once and immediately add to your weekly rotation. The chicken is coated in a simple spice blend — paprika, garlic powder, onion powder, chili powder, oregano, salt, and pepper — then baked at 425 degrees Fahrenheit until the skin is shatteringly crisp and the meat is impossibly juicy. It’s one of my favorite no-fuss dinner recipe ideas, especially when I need something quick and reliable.

I’ve been making these juicy baked chicken thighs for years, and they always turn out just right. They’re based on my popular perfectly baked chicken breasts recipe. The high heat works its magic (this is why baked chicken thighs at 425 is such a great method), giving you beautifully browned edges without compromising tenderness. And if you prefer skinless chicken thighs, they work too — they won’t crisp up the same way, but they still stay wonderfully tender and flavorful.

If chicken thighs are your love language, you’ll also enjoy my baked honey-garlic chicken thighs — the same juicy texture, but with a sweet, sticky glaze that’s always a crowd-pleaser. Or browse more no-fuss dinner recipe ideas when you need a little inspiration.

What to serve with baked chicken thighs

On busy nights, I’ll often serve these with my creamy cucumber salad for something cool and crunchy on the side. If I have a few extra minutes, they’re also delicious next to my kale Caesar salad. And for a fully hands-off dinner, add a tray of extra crispy roasted potatoes to the oven at the same time — everything finishes together, and dinner practically makes itself.

These baked chicken thighs are simple, dependable, and full of flavor — exactly the kind of recipe that makes weeknights feel easier.

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Juicy & Crispy Baked Bone-In Chicken Thighs

Prep: 5 minutes mins

Cook: 35 minutes mins

Total: 40 minutes mins

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Recipe video above. These baked chicken thighs are my weeknight go-to recipe. They're coated in a simple spice blend and roasted at 425 degrees Fahrenheit until the skin is crisp, and the meat is juicy and tender. They’re quick to get into the oven, full of flavor, and a dinner you’ll want to make again and again.

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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 (see notes)

Instructions 

• Preheat the oven to 425 degrees Fahrenheit. For easier cleanup, line a baking sheet with parchment paper. In a small bowl, mix the paprika, onion powder, garlic powder, chili powder, oregano, salt, and pepper.
  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 and 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.
  

Video

Notes

Chicken skin: If you leave the skin on while cooking, the chicken will stay juicier. If you’d rather not eat the skin, sprinkle the spices underneath. That way, when you remove the skin after baking, the chicken will still be spiced.

Spice blend: If you have a seasoning blend in your pantry that you’d like to use, feel free to substitute it for the listed spices. You’ll need about four tablespoons. If the blend you use doesn’t have salt, add a teaspoon of salt and pepper. 

Size of thighs: Chicken thighs can vary significantly in size, so cooking time also varies. 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 the oven for a few extra minutes, chances are they’ll still be juicy.

Store leftovers: If you’re lucky enough to have any, keep them in the fridge and enjoy them throughout the week. First, let them cool to room temperature, then transfer them to a covered container. Pop them in the fridge for up to four days, and when you’re ready to eat them, reheat in the oven or a microwave. They are also delicious served cold from the fridge or sliced and served cold over salad for lunch. You can also freeze them for up to three months.

Nutrition

Serving: 2 chicken thighs, Calories: 313kcal (16%), Carbohydrates: 2g (1%), Protein: 40g (80%), Fat: 15g (23%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 194mg (65%), Sodium: 765mg (33%), Potassium: 534mg (15%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 195IU (4%), Vitamin C: 6mg (7%), Calcium: 21mg (2%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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