Baked Chicken Thighs

These easy Baked Chicken Thighs are coated in a mouthwatering, flavorful dry rub then baked until perfectly juicy and tender. Simple enough for a busy weeknight dinner yet delicious enough to serve for guests, this versatile chicken recipe also includes easy Air Fryer instructions.

Easy Baked Chicken Thighs Recipe

Juicy baked chicken is a budget-friendly dinner option that’s perfect for busy families looking for an easy, satisfying meal. Chicken thighs are affordable, thigh meat is packed with flavor and they’re simple to prepare making them ideal for weeknight suppers, meal prep and casual entertaining. With just a handful of pantry seasonings and minimal prep time, oven baked chicken delivers crispy skin, tender meat and flavorful juicy meat every time.

Key ingredients to make Baked Chicken Thighs: (Scroll down for the full printable recipe card and quantities.)

• Skin-On Chicken Thighs – Bone-in chicken thighs. Leaving the skin intact keeps the juices locked inside while baking.
• Oil – Olive oil adds moisture and flavor.
• Spices – Dry Italian seasoning, salt, lemon pepper or black pepper, smoked paprika, granulated garlic and onion powder.
• Fresh Herbs – You’ll also need chopped parsley for garnishing.

How to Make Baked Chicken Thighs Recipe

• Heat Oven and Prepare Pan – Preheat oven to 425°F. Fit a rimmed sheet pan with an oven safe wire rack sprayed with cooking spray.
• Prep the Chicken – Pat dry chicken thighs with paper towels. Loosen the skin and rub the chicken thighs with olive oil on all sides.
• Make the Dry Rub – Stir together salt, granulated garlic, Italian seasoning, paprika, lemon pepper or black pepper and onion powder. Season chicken thighs on all sides and under the skin with seasoning blend. Arrange skin side up on wire rack.
• Oven – Roast per the baking time in the recipe until golden brown and internal temperature of 165°F is reached.
• Rest – Let stand for 5 minutes, then serve with a salad, veggies, baked potato or any of your favorite side dishes drizzled with the pan juices.

Kitchen Equipment to Make Baked Chicken Thighs with Bone in Oven

• One rimmed baking sheet fitted with an oven safe wire rack or a broiler pan.
• Small bowl.
• Instant-read thermometer.
• Measuring spoons.

Recipe Variations, Tips and Substitutions

• Chicken Breasts – You can make this recipe with bone-in chicken breasts. White meat and dark meat both cook differently so check the internal temperature to ensure doneness. You could also make chicken drumsticks.
• Lemon Pepper – The addition of lemon pepper to the rub gives it a slight and delicious citrus flavor. You can use black pepper in place of lemon pepper, if that’s your preference.
• Check with a Meat Thermometer – When checking the temperature of the chicken thighs for doneness insert a meat thermometer into the thickest portion without touching bone. It should reach an internal temperature of 165°F or continue to bake until the juices run clear.
• Italian Seasoning – You can use dried oregano in place of Italian seasoning for the rub.
• Toothpick Hack -While baking, should you note the skin folding back, use a toothpick soaked in water to secure the skin. Insert it through the skin and into the chicken thigh pinning it flat for even cooking.
• Fresh Herbs – You can add fresh herbs like thyme, chives or parsley.
• Air Fryer Chicken Thighs – You can also make these juicy chicken thighs in an air fryer. See the next section and the Cook’s note in the recipe card for the full instructions.

Storage and Leftovers

• Leftovers – Store Baked Chicken Thighs in an airtight container or wrapped in foil chilled in the refrigerator for up to 3 days.
• Reheating – Enjoy cold or reheat at 350°F in an air fryer for 5-7 minutes until heated through. You can also reheat gently in the microwave.
• Freezer – Freeze leftover chicken thighs for up to 2 months. thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Juicy Baked Chicken Breasts can be served on hamburger buns, on salads or as an entree.
• Everything Bagel Chicken Breasts are
• Honey Mustard Chicken Thighs can be made on a grill pan or on a gas grill.
• Have Sunday supper any day of the week with this Lemon Rosemary Roast Chicken.
• Bacon Wrapped Barbecue Chicken Breasts only require 4 ingredients to make.
• Air Fryer Chicken Thighs are marinated in yogurt making them tender and delicious.
• Lemon Garlic Chicken Drumsticks from Wonky Wonderful.

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Helpful Kitchen Items:

• Sheet Pan with Rack
• Measuring Set
• Pastry Brushes
• Meat Thermometer for Cooking and Grilling

Print

Baked Chicken Thighs

Tender, juicy Baked Chicken Thighs are coated in a flavorful dry rub and baked until perfectly seasoned and delicious. A simple, budget-friendly chicken dinner that’s ideal for busy weeknights or entertaining.

Course Chicken, Main Course

Cuisine American, Southern

Keyword baked-chicken-thighs-recipe, chicken-thighs

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Stand time 5 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 352kcal

Ingredients

• 8 bone-in chicken thighs skin intact
• 2-3 Tbsp olive oil
• 1 1/2 tsp salt
• 1 1/2 tsp granulated garlic or garlic powder
• 1 1/2 tsp dried Italian seasoning or herbes de provence
• 1 1/2 tsp paprika
• 1 tsp lemon pepper or black pepper
• 1 tsp onion powder
• chopped parsley for garnishing

Instructions

• Preheat oven to 425°F. Fit a rimmed sheet pan with an oven safe wire rack. Spray rack with cooking spray.
• Pat dry chicken thighs with paper towels. Loosen the skin and rub the chicken thighs with olive oil on all sides.
• In a small bowl mix together salt, granulated garlic, Italian seasoning, paprika, lemon pepper or black pepper and onion powder. Season chicken thighs on all sides and under the skin with seasoning blend.
• Arrange on the rack skin side up on wire baking rack, leaving space between each to allow for air to circulate.
• Roast in the preheated oven until golden about 25-35 minutes. Roast until juices run clear and internal temperature of 165°F is reached (test with an instant-read thermometer). You can quick broil at the end of cooking to brown further, if desired.
• Let stand for 5 minutes, then serve with a salad, veggies, baked potato or any of your favorite side dishes drizzled with the pan juices.
• Air Fryer Chicken Thighs:

  Follow the recipe instructions for coating the chicken thighs with olive oil and seasonings.

  Arrange chicken in an air fryer basket sprayed with cooking spray skin side down. Don't crowd the air fryer, cook in batches if needed.

  Cook at 400°F for 12 minutes per side stopping to flip halfway through.

  Cook chicken thighs until juices run clear and an internal temperature of 165°F is reached.

  Keep chicken thighs warm on a sheet pan in a preheated 200°F oven between batches.

Notes

• Chicken Breasts – You can make this recipe with bone-in chicken breasts. White meat and dark meat both cook differently so check the internal temperature to ensure doneness. You could also make chicken drumsticks.
• Lemon Pepper – The addition of lemon pepper to the rub gives it a slight and delicious citrus flavor. You can use black pepper in place of lemon pepper, if that’s your preference.
• Check with a Meat Thermometer – When checking the temperature of the chicken thighs for doneness insert a meat thermometer into the thickest portion without touching bone. It should reach an internal temperature of 165°F or continue to bake until the juices run clear.
• Italian Seasoning – You can use dried oregano in place of Italian seasoning for the rub.
• Toothpick Hack -While baking, should you note the skin folding back, use a toothpick soaked in water to secure the skin. Insert it through the skin and into the chicken thigh pinning it flat for even cooking.
• Fresh Herbs – You can add fresh herbs like thyme, chives or parsley.

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 2g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 548mg | Potassium: 319mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

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