Juicy Baked Chicken Thighs
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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 āstaple 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 ā 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 Recipe
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)
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I have always overcooked my chicken due to being afraid of undercooking, this is the best chicken thigh recipe I have ever tried. Thank you so much for sharing!
what if i’m using skinless, boneless chicken thighs? do i leave everything the same?
Thank you!
No … boneless chicken thighs cook much faster. I suggest checking them after they have been in the oven for 20 minutes. š
Made this for dinner tonight and the whole family loved it. They liked it so much they want the same dish for dinner tomorrow. So happy I used your recipe. Ā
That is so wonderful to hear! Thanks!
Delicious! Glad I made enough for leftovers.
Chicken thighs came out perfect. The recipe is very delicious. Iām making them twice in one week because my family loved them so much. Ā The only downside is I had no leftovers for lunch at work the next day.
I used this recipe tonight and my family and I loved it! Thanks for the recipe š
Absolutely delicious!! Tons of crispy, spicy skin. I put the spice mix under and on top of the skin!! Itās a keeper!!
I actually cooked the whole meal Creamy Cucumber salad, Zesty Lemon Potatoes and this wonderful baked chicken thigh recipe! All 3 dishes are 5* worthy…Will make this meal a regular staple in our home. Thank you for sharing your recipes.
Awww that makes me so happy to hear! Thanks, Brenda!
These were wonderful. My son said it was the best thing I had cooked in a long time. The only thing I would do differently is left the skin on them. They were still great without the skin but I missed the crunchy skin. Served with mashed potatoes and salad.Ā
That is wonderful to hear! I love the crispy skin, too. š
It says parchment paper but can you use foil or should just put the chicken directly on the pan?I don’t have parchment paper. I usually use foil for my chicken breasts but haven’t made chicken thighs that’s when I found your recipe.
You can put them directly on the pan. š
I made this recipe recently and it tasted like breaded chicken. Ā I am thinking I put too many spices on or didn’t cook it long enough. Ā Any advice is appreciated =)
You could reduce the spices if you’d like. š
I made this tonight for dinner and my family loved it ! Thank you !Ā
That’s so great to hear, Cynthia! Thank you for letting us know!
Itās was perfect, only question is where did paprika come in? I added it on top of the other spices.
It is added into the spice mix at the beginning. š
Hi Kristen, do you use all of the spice mixture on the 3 pounds of thighs? It seems like a lot of spice.
I’m looking forward to making this recipe.
That’s right! They’re tasty. š
where does the paprika go?
Into the spice blend at the beginning. š
I have made these several times. They are quick, simple to make and very flavorful. They are hit with both adults and grandkids!
That’s great, Diya! Thank you for the comment!