Get perfect results every time with these crispy, juicy and super easy Baked Chicken Thighs! Perfect for lunch or dinner.
Oven Baked Chicken Thighs
Seasoned with a delicious herb and garlic mix, these chicken thighs come out of the oven with crispy skin and tender meat. Perfect for weekly meal planning. Simple with great flavors, just bake and serve!
Why You’ll Love this Chicken Thighs Recipe:
- Oven Baked: A foolproof way to cook up perfect chicken, less grease and less mess!
- Versatile: So easy to make, you can rustle these up for a lunch or dinner, they go with a variety of sides, from salad to mashed potatoes
- Kid Friendly: With their lovely herb coating these protein packed thighs will be a hit with the little ones.
So simple, you can cook up a big batch to please a hungry crowd!
How to Make Baked Chicken Thighs
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the ingredients for your herb coating in a bowl.
- Drizzle thighs with olive oil and coat with the spice mix.
- Bake in a preheated oven.
Absolutely! Feel free to use other cuts of chicken such as wings, drumsticks or breasts. Keep in mind different cuts will need different cooking times.
For this recipe the thighs are baked at 425 F for 35-40 mins.
Yes! Cook the thighs for around 15 mins, flipping halfway through.
The internal temperature should be 165 F.
These easy chicken thighs are a no brainer for weeknight meals!
Make Ahead Instructions
You can cook these up ahead of time and store them in the fridge for 3-4 days. Enjoy them cold or heated up in the oven.
How to Freeze Baked Chicken Thighs
Stored in an airtight container, these chicken thighs will last 4-6 months in the freezer.
Serving Ideas
These oven baked chicken thighs are super versatile and can be eaten cold, shredded on salad or hot with your favorite side dishes: such as mashed potatoes, sweet potato fries, veggies and so much more.
Tips for Perfect Baked Chicken Thighs
- Use evenly sized chicken thighs so they cook 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.
This is one of the easiest chicken thigh recipes and serves up perfectly crisp, tender and juicy chicken every time. These are great as part of your weekly meal rota and can be made light or more hefty with a variety of sides. Simply delicious!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Baked Chicken Thighs Recipe
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 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.
Marc Farley says
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.
Becky Hardin says
Definitely modify to your liking!