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–+ servings
Close-up of several pieces of baked chicken thighs with crispy, browned skin on a parchment-lined surface.

Juicy & Crispy Baked Bone-In Chicken Thighs

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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.

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
    image for recipe instruction: A hand stirs a mixture of red and green dried spices in a white bowl with a spoon on a marble surface, preparing the perfect seasoning for baked chicken thighs.
  • 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
    image for recipe instruction: Raw chicken pieces coated with a red spice rub, perfect for making baked chicken thighs, are arranged on a black cutting board, with two hands positioned at the bottom corners.
  • Place the chicken thighs on the baking sheet and bake for 35-40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
    image for recipe instruction: A hand holds a digital meat thermometer showing 167.8°F inserted into baked chicken thighs, perfectly seasoned and cooked on a baking tray.

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.
Serving: 2 chicken thighs, Calories: 313kcal, Carbohydrates: 2g, Protein: 40g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 765mg, Potassium: 534mg, Fiber: 1g, Sugar: 1g, Vitamin A: 195IU, Vitamin C: 6mg, Calcium: 21mg, Iron: 2mg