Baked Chicken Thighs Recipe

overhead view of baked chicken thighs on a white oval platter with lemon wedges.

4.63 from 8 votes

These baked chicken thighs are juicy, flavorful, and perfectly crisp! With just olive oil, herbs, and a hot oven, this easy bone-in chicken thigh recipe delivers restaurant-quality results in under an hour.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American, Italian

Servings: thighs

Calories: 397kcal

Author: Becky Hardin

Equipment

Baking Sheet
Wire Cooling Rack

Ingredients

6 bone-in, skin-on chicken thighs *
2 tablespoons olive oil
2 teaspoons dried rosemary **
2 teaspoons dried thyme
1 teaspoon dried 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 dried 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 bone-in, skin-on 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 cooked through.
For extra crispy skin, broil the chicken on high for 2-3 minutes immediately prior to serving.

Video

Notes

*This recipe works great with boneless chicken thighs, too, but they will take less time to bake. Start checking them at 30 minutes.

**You can also use chopped fresh rosemary or thyme (3x the amount).

Tips:

Propping up the chicken on a wire rack lets hot air circulate under the chicken, crisping the skin evenly.
Use evenly-sized chicken thighs so they cook at the same rate.
Be sure to pat your chicken thighs dry. Removing moisture before cooking allows the chicken to crisp up better.
Place the chicken skin-side up so it crisps and the fat renders into the chicken.
Make sure to leave enough space between the thighs so they can crisp on all sides. If they're overcrowded, they will steam.
When checking the internal temperature of the chicken, stick your thermometer into the thickest part. It should read 165-175°F.
Let the chicken rest for 5 minutes after baking to lock in the juices.
Reheat at 375°F for 10-15 minutes to keep the skin crisp.

Storage: Store baked chicken thighs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition