How to bake chicken thighs so that they come out with crispy skin and juicy meat? Simply season them, then place them in a 400°F oven and bake 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 very flavorful, are my second-favorite chicken part. The favorite is chicken wings, which happen to have the perfect ratio of skin to meat. 😍
Properly cooked chicken thighs delight with crispy, well-seasoned skin, and with juicy, succulent meat. It's chicken perfection!
In fact, they are so good, that these days, when I buy chicken, I almost always choose bone-in, skin-on thighs. And today I'll share with you the best way to cook them.
You'll only need a few simple ingredients when baking 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 pieces in this recipe. I get them either at my local supermarket or at Whole Foods.
Seasonings: I like to use kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. If using fine salt, you should use less of it. And do make sure your spices are fresh! A stale spice can easily ruin a dish.
Baking chicken thighs in the oven is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to arrange the chicken pieces in a single layer on a baking sheet lined with parchment paper.
Next, you sprinkle them with seasonings.
The final step is to bake the chicken until the meat is juicily cooked through and the skin is browned and crispy. How long to bake? It should take about 45 minutes in a 400°F oven.
1. If your pan accommodates this in terms of space, I highly recommend flattening out 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 do flatten the thighs, they will likely cook faster - so check them after 40 minutes.
2. I used to spray the chicken pieces 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 actually crisps up better if I don't spray it with oil.
I do make sure to stretch the skin so that it covers the meat completely. Otherwise, the exposed meat could dry up.
Frequently asked questions
If you feel like it, you can go through the trouble of browning the skin in a skillet on the stovetop before baking.
But it's quite tedious, and I find it unnecessary. I honestly never bother. The oven does a great job of browning the skin.
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.
Yes. Depending on their size, the baking time might be shorter, so start checking after 30-35 minutes (their internal temperature should reach 165 degrees F).
And they won't be as juicy as bone-in pieces. But they'll still be very good! I do recommend generously spraying them with oil to compensate for the lack of skin.
Variations and substitutions
The best way to vary this recipe is to use different spices. You can experiment with cumin and chili powder in addition to the other spices.
Dried herbs are a bit more challenging, as they tend to burn in a hot oven, so I don't recommend using them in this recipe.
This is such a versatile main dish. It goes with anything! I often serve roasted chicken thighs with one of the following side dishes:
- Broccoli salad - it makes for an easy meal because I can make the salad in advance.
- Cauliflower steak - baking both in the same oven and baking the cauliflower for a little longer if needed.
- Baked pumpkin - again, baking both dishes in the same oven and baking the pumpkin for slightly longer.
- Roasted frozen cauliflower - another easy side dish that requires a 400-degree oven.
Baked chicken thighs keep well in the fridge, in an airtight container, for 3-4 days. Although the skin won't be as crispy.
Leftovers are delicious cold, or gently reheated in a low oven. My personal preference is not to reheat them, as that sometimes dries them out. Sometimes I shred cold leftovers and mix them into a salad the next day for my lunch.
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Crispy Baked Chicken Thighs
- 8 medium chicken thighs bone in, skin on
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Preheat your oven to 400 degrees 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 so that it covers the meat completely.
- Sprinkle the chicken pieces with the seasonings. Bake them until the skin is browned and crispy and an instant-read thermometer not touching the bones reads 165 degrees 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.