• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Chicken and Poultry Recipes » Crispy Baked Chicken Thighs

    Crispy Baked Chicken Thighs

    Last updated: Feb 9, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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!

    Baked chicken thighs served on a white plate.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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.
    The ingredients needed to bake chicken thighs.

    Instructions

    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 should you bake? It should take about 45 minutes in a 400°F oven.
    A six-photo collage showing the steps for baking chicken thighs in the oven.

    Expert tips

    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

    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 in this recipe for Moroccan chicken.

    But it's quite tedious, and in this particular 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 in this recipe?

    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

    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.

    Serving suggestions

    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.

    Storing leftovers

    Baked chicken thighs keep well in the fridge, in an airtight container, for 3-4 days. Although the skin won't be as crispy.

    The 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. 

    Baked chicken thighs with crispy skin, served on a white plate.

    Related recipes

    • Moroccan Chicken.
      Moroccan Chicken
    • Chinese chicken salad.
      Chinese Chicken Salad
    • Keto chicken salad.
      Keto Chicken Salad
    • Pesto chicken.
      Pesto Chicken

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Baked chicken thighs.
    4.98 from 127 votes
    Pin Recipe Share on Facebook Print Recipe

    Crispy Baked Chicken Thighs

    A simple guide for oven-roasted chicken thighs that come out reliably juicy, with wonderfully crispy skin and tasty, succulent meat.
    Prep Time10 mins
    Cook Time45 mins
    Resting time5 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 338kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    • 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

    INSTRUCTIONS

    • 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.

    WATCH THE VIDEO:

    NOTES

    1. If your baking sheet 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.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2chicken thighs | Calories: 338kcal | Carbohydrates: 1g | Protein: 31g | Fat: 25g | Saturated Fat: 5g | Sodium: 784mg
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Chicken Recipes

    • Cajun Chicken.
      Baked Cajun Chicken
    • Gluten-free chicken tenders.
      Gluten-Free Chicken Tenders
    • Pork rind chicken tenders.
      Pork Rind Chicken Tenders
    • Chicken meatballs.
      Chicken Meatballs

    About the Author

    Vered Deleeuw 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.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Cauliflower soup.
      Creamy Cauliflower Soup
    • Tomato soup.
      Easy Tomato Soup
    • Egg Drop Soup
      Egg Drop Soup
    • Cream of broccoli soup.
      Cream of Broccoli Soup
    • Cabbage soup.
      Cabbage Soup
    • Butternut Squash Soup
    • Cream of mushroom soup.
      Cream of Mushroom Soup
    • Hamburger soup.
      Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023