I’m here to share the easiest ever recipe for Baked Chicken Thighs! The ingredients list is just bone-in chicken thighs and some herbs and spices–that’s it! With just about 10 minutes of fail-proof prep work, you’ll have perfectly juicy, tender, and crispy chicken that always hit the spot. This might just be my favorite way to prepare chicken thighs in the oven!
It’s safe to say that I’ve cooked my fair share of chicken thighs for dinner, and this classic oven baked chicken thighs recipe might just be my favorite. I do love the grill, and these Grilled Boneless Chicken Thighs are the bomb, but when I’m baking chicken, I find myself coming back to this recipe again and again.
Bone-in, skin-on chicken thighs are dressed up simply with olive oil and a handful of the best herbs and spices before being baked to perfection.
What’s in this Baked Chicken Thighs Recipe?
- Chicken Thighs: Bone-in and skin-on thighs are the way to go for this baked chicken recipe. You really want the skin to get nice and crispy in the oven!
- Olive Oil: Oil helps the spices stick to the skin, and it crisps it up beautifully.
- Spices and Herbs: A simple mixture of rosemary, thyme, oregano, garlic powder, salt, and pepper is what you’ll need. You can play around with this mixture!
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How to Store and Reheat
You can store baked chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using the oven or air fryer if possible to maintain that crispy skin!
How to Freeze
Let the cooked chicken thighs fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Notes and Tips
- Use evenly sized chicken thighs so they bake at the same time.
- Be sure to pat down your chicken thighs! Removing moisture before cooking allows the chicken to crisp up better.
- When checking the internal temperature of the chicken, stick your thermometer into the thickest part. Always remember that chicken is fully cooked and safe to eat at 165°F.
Top Reader Review
“I used boneless, skinless thighs that I had on hand, so I didn’t get to taste the skin and see how it crisps. That said, the results were very good, served with baked cauliflower and wild rice. The seasoning mix had a nice combo of flavors and there was plenty for 6 thighs. I suspect it would have been even better if it were on the skin instead of the meat. Really liked how evenly it cooked placed on a cooling rack in a baking pan in a convection oven. Looking forward to eating the leftovers.” – Marc F.
Baked Chicken Thighs Recipe (Best Spice Blend)
Ingredients
- 6 chicken thighs bone-in with skin
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a cooling rack on top. Set aside.
- Combine the rosemary, thyme, oregano, garlic powder, salt, and pepper in a small bowl.2 teaspoons dried rosemary, 2 teaspoons dried thyme, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Dry the chicken thighs with a paper towel. Drizzle the chicken thighs with olive oil and season with the spice mix.6 chicken thighs, 2 tablespoons olive oil
- Place the chicken thighs on the cooling rack on the baking sheet.
- Bake for 35-40 minutes or until the internal temperature reaches 165°F.
- For extra crispy skin, broil the chicken on high for 2-3 minutes immediately prior to serving.
Notes
- Use evenly-sized chicken thighs so they cook at the same time.
- Be sure to pat your chicken thighs dry. Removing moisture before cooking allows the chicken to crisp up better.
- When checking the internal temperature of the chicken, stick your thermometer into the thickest part.
How to Make – Step by Step
Make the seasoning mix: Combine 2 teaspoons of rosemary, 2 teaspoons of thyme, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a small bowl.
Season the chicken: Dry all 6 chicken thighs with a paper towel. Drizzle the chicken thighs with 2 tablespoons of olive oil and season with the spice mix.
Bake the chicken: Place the seasoned bone-in chicken thighs on a cooling rack above a lined baking sheet, then bake at 425°F for 35-40 minutes.
I used boneless, skinless thighs that I had on hand, so I didn’t get to taste the skin and see how it crisps. That said, the results were very good, served with baked cauliflower and wild rice. The seasoning mix had a nice combo of flavors and there was plenty for 6 thighs. I suspect it would have been even better if it were on the skin instead of the meat. Really liked how evenly it cooked placed on a cooling rack in a baking pan in a convection oven. Looking forward to eating the leftovers.
Definitely modify to your liking!