Home » Chicken Recipes » Crispy Baked Chicken Thighs
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To make these crispy baked chicken thighs, season them generously and roast them in a 400°F oven for 45 minutes.
They'll emerge from the oven browned and gorgeous, with wonderfully crispy skin and succulent meat. A true delicacy!
Chicken thighs - tender, Juicy, and flavorful, are my second favorite chicken part. My favorite is chicken wings, which have the perfect ratio of skin to meat.
When properly cooked, baked chicken thighs delight with crispy, well-seasoned skin and juicy, succulent meat. They are so good that these days, when I buy chicken, I almost always choose bone-in, skin-on thighs.
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- Using the Leftovers
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Ingredients
You'll only need a few simple ingredients to make these baked chicken thighs. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Chicken thighs: I use bone-in and skin-on thighs in this recipe. I get them either at my local supermarket or at Whole Foods.
- Seasonings: Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Variations
The best way to vary this recipe is to use different spices. I sometimes add ½ teaspoon of cumin and a teaspoon of chili powder in addition to the other spices.
Dried herbs are more challenging, as they tend to burn in a hot oven, so I don't recommend using them in this recipe.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these baked chicken thighs:
Your first step is to arrange the chicken thighs in a single layer on a rimmed baking sheet lined with parchment paper.
Sprinkle them with seasonings. There's no need to add oil.
Place the chicken thighs in the oven.
Bake them until the meat is juicily cooked through and the skin is browned and crispy, about 45 minutes in a 400°F oven. You can tell by looking at this photo that the skin turns out perfectly crispy:
Expert Tips
1. Make Them Extra Crispy
If your pan accommodates this in terms of space, I recommend flattening the chicken thighs before placing them on the pan. I also like to take the skin that's usually folded underneath each piece and spread it out on the pan, as shown in the photo below. This ensures even cooking and wonderfully crispy skin.
In fact, I like doing this so much that I often use two baking sheets to ensure I have space for the extra skin:
If you flatten the thighs, they will cook faster, so check after 40 minutes.
2. Skip The Oil
I used to spray the chicken thighs with olive oil before baking them, as you can see me doing in the video below. But I have found over the years that the skin crisps up better if I don't. I do stretch the skin so that it covers the chicken entirely. Otherwise, the exposed meat could dry up.
Recipe FAQs
Should I brown the skin in a skillet before baking?
If you feel like it, you can go through the trouble of browning the skin in a skillet on the stovetop before baking. I do it when making Moroccan chicken and skin-on chicken breast.
But it's quite tedious, and in this recipe, I find it unnecessary, so I never bother. The oven does a great job of browning the skin.
Can I remove the skin before baking?
Please don't! The skin is the best part. In addition to being delicious, it also protects the meat from drying out in the hot oven.
Can I use boneless, skinless thighs?
Yes. The baking time will be shorter, so check after 30-35 minutes (their internal temperature should reach 165°F).
They won't be as juicy as bone-in thighs, but they'll be delicious! I do recommend generously spraying them with oil to compensate for the lack of skin.
Alternatively, use this recipe that I wrote specifically for boneless chicken thighs.
What is a safe temperature for baked chicken thighs?
According to the USDA, chicken should be cooked to an internal temperature of 165°F. Make sure the thermometer is not touching the bone and insert it into the thickest part.
The "USDA recommends never relying on color, firmness, or time as an indicator to know if your food is fully cooked." However, color can be an extra indicator that the chicken is fully cooked. As you can see in the image below, the chicken is completely white, with no hint of pink.
Serving Suggestions
Baked chicken thighs go with many sides. I often serve them with one of the following:
- Broccoli salad
- Asparagus salad
- Cauliflower steak
- Roasted pumpkin
- Roasted frozen cauliflower
- Roasted asparagus
- Roasted Brussels sprouts
When I bake the thighs with a vegetable that requires a 425°F oven, I simply use a 400°F oven and add 5-10 minutes to the veggie's roasting time.
Since most veggies need a shorter time in the oven than the thighs, I place the thighs in the oven first, adding the vegetables later.
The photo below shows a typical plate with two baked chicken thighs, roasted Brussels sprouts, and kimchi:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. The photo below shows how I typically store them in a glass food storage container:
You can also freeze the leftovers in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge, and then reheat them in a 350°F oven.
Using the Leftovers
The leftovers are delicious cold or reheated in a 350°F oven. I prefer not to reheat them in the microwave.
Sometimes, I shred or cube the cold leftovers and mix them into a salad the next day for lunch.They make a great addition to this arugula salad. In the photo below, you can see I used the leftovers in a simple salad of lettuce, tomatoes, olives, chives, and ranch dressing.
If using the leftovers cold, make sure to remove the skin, as shown in the photo below. You can reheat just the skin in the oven or in a dry skillet! Crispy chicken skin is a delicacy.
More Chicken Recipes
- Greek Chicken
- Thai Chicken Salad
- Moroccan Chicken
- Chinese Chicken Salad
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Recipe Card
4.98 from 138 votes
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Crispy Baked Chicken Thighs
To make these crispy baked chicken thighs, season them generously and roast them in a 400°F oven for 45 minutes.
Prep Time10 minutes mins
Cook Time45 minutes mins
Resting time5 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 338kcal
Author: Vered DeLeeuw
Ingredients
- 8 chicken thighs medium, bone in, skin on
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
Preheat your oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
Arrange the chicken thighs in a single layer in the prepared pan. It's best if they do not touch each other. Flatten them and gently stretch the skin to cover the meat entirely.
Sprinkle the chicken pieces with the seasonings.
Place the chicken in the oven.
Bake the chicken until the skin is browned and crispy, and an instant-read thermometer not touching the bones reads 165°F, about 45 minutes.
Transfer the thighs to a serving plate. Loosely cover them with foil and allow them to rest for 5 minutes before serving.
Video
Notes
- If your baking sheet accommodates this in terms of space, I highly recommend flattening the chicken thighs before placing them on the pan. I also like to take the skin that's usually folded underneath each piece and spread it out on the pan. This ensures even cooking and wonderfully crispy skin. If you flatten the thighs, they will cook faster, so check after 40 minutes.
- I used to spray the chicken thighs with olive oil before baking them, as you can see me doing in the video. But I have found over the years that the skin crisps up better if I don't spray it with oil. I do stretch the skin so that it covers the meat entirely. Otherwise, the exposed meat could dry up.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They are delicious cold or reheated in a 350°F oven. I prefer not to reheat them in the microwave. Sometimes, I shred or cube cold leftovers and mix them into a salad the next day for lunch.
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Nutrition per Serving
Serving: 2chicken thighs | Calories: 338kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 5g | Sodium: 784mg
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Cynthia R Smith
This was unbelievably delicious baked chicken. It actually tasted like fried chicken, only better. My husband and son loved them, and we will be making this often. I have never liked chicken thighs, but this is wonderful.Reply
Vered DeLeeuw
Hi Cynthia,
Thank you so much for taking the time to leave this comment. I'm so glad you and your family enjoyed this recipe!Reply
John
Amazing recipe, so simple! THANK YOU!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, John! Thank you for leaving a comment.
Reply
