Crispy golden brown oven-baked chicken thighs are simple to prep and easy to make! These chicken thighs are juicy on the inside and packed with flavor. Simple ingredients make a delicious and easy chicken dinner that you’ll want to make again and again!
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So in our house, we eat a lot of boneless skinless chicken breast with meals. I’ve made these chicken drumsticks often enough and I love the convenience of having chicken thighs with roasted vegetables on the same pan. Often though, I reach for chicken breast when I am making a recipe. (Try my one-pot broccoli cheesy chicken with chicken breast, it’s a favorite!)
The thing is sometimes chicken breast can dry out. I started really paying attention to chicken meals I’ve had out at restaurants and I noticed that many times when the chicken was delicious and juicy? It was thigh meat in the recipe. I knew I had to try chicken thighs more often. Boy was I glad I did because these chicken thighs are juicy, flavorful, and amazing! The leftovers are great for salads, sandwiches and wraps!
Why We Love Oven Baked Chicken Thighs
- Quick and easy dinner that only requires a little bit of prep, perfect for a weeknight.
- Juicy chicken every time with golden crunchy skin and tons of flavor. If you are used to cooking chicken breast, thigh meat is even more juicy!
- Can use the air fryer for this recipe or convection oven to make the chicken crispier and cook even a little faster. Can be made in an oven also.
- Simple dinenr the whole family will love, yet still impressive for company.
- Great recipe to meal prep ahead of time for dinner or lunches. I love this recipe to make ahead for a busy week or day.
Ingredients For Your Shopping List
- 5 chicken thighs Bone-in, skin-on chicken thighs is what I used. You can use boneless chicken thighs but expect it to take less time to cook. Boneless thighs also typically do not come with skin which means your recipe won’t be as crispy. See the notes further down the page if using boneless chicken thighs.
- 2 teaspoons baking powder – You can not substitute baking soda for baking powder, it must be baking powder for crispy skin.
- 1 teaspoon paprika – Using smoked paprika can also give these chicken thighs even more flavor, but regular paprika works just fine also.
- 1 teaspoon garlic powder – or granulated garlic. Fresh garlic can be used if it is minced well, use at least two cloves of garlic.
- ½ teaspoon salt
- ½ teaspoon pepper
How To Make Oven Baked Chicken Thighs With Crispy Skin
- Preheat the oven to 425 degrees If you have a convection setting or air fryer setting use it if possible. Line a sheet pan (also known as a baking sheet or cookie sheet) with parchment paper or aluminum foil sprayed with a little cooking oil.
- Dry bone-in chicken thighs with paper towels well to remove any extra moisture.
- Place all the baking powder, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together.
- Rub the spice mix evenly over each thigh.
- Lay the chicken thighs on the baking pan. Leave a few inches of space between each piece.
- The bake time for bone-in chicken thighs is about 30 to 40 minutes. Use the convection or air fryer setting if you have it. If you don’t have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature.
If your chicken thighs are boneless start checking them for doneness after about 25 minutes. Once the chicken thighs reach an internal temperature of 165, the chicken thighs are fully cooked and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously. - You can also place the chicken under the broiler for a minute or two to make the chicken extra crispy. This step is typically only necessary if you are not using a convection or air fryer setting on the oven.
Variation Ideas, Swaps And FAQ
Can I Use Boneless Chicken Thighs?
Yes, you can use boneless chicken thighs in this recipe. I actually like boneless chicken thighs quite a bit because they are a little less messy, but bone-in chicken thighs tend to have a little more flavor.
Boneless chicken thighs also usually don’t have the skin. If you want crispy skin, you’ll need to use a bone-in chicken thigh. This recipe is still delicious and flavorful with boneless chicken thighs, but won’t’ be crispy without the skin.
Boneless chicken thighs will take slightly less time to cook than bone-in chicken thighs. Expect boneless chicken thighs to take about 25-30 minutes before they are finished. Use a meat thermometer to check, the chicken is cooked when it reaches 165 degrees.
Whether you use bone in- or boneless chicken this baked chicken thighs recipe will be delicious for dinner.
Do I Need Any Oil?
Don’t add extra olive oil or other oil to these crispy chicken thighs! Chicken thighs have a lot of fat already on their own. You don’t need the extra oil in this dish to make them delicious.
Can I Make These Crispy Chicken Thighs In The Air Fryer?
Yes, you can make these chicken thighs in the air fryer. I love using my air fryer! Follow the instructions as listed in the recipe card at the bottom of the page. Start checking the chicken for it to be done after about 30 minutes.
Air Fryer Note *Some air fryer machines run a little hotter than others. The first time I cook a new recipe in my air fryer I like to start checking it early if I am unsure. For this chicken recipe, I would start checking the chicken with a meat thermometer at 20-25 minutes if you are unsure if your air fryer runs hot.
What Do I Serve With Crispy Chicken Thighs?
Here are just a few of our favorite recipes to make with chicken thighs, yum! These chicken thighs go well with so many recipes and sides.
Dreamy Easy Mashed Sweet Potatoes– Sweet, creamy and fast to make, these mashed sweet potatoes are not your average potato side dish.
Crispy Baked Potato Wedges– These crispy potato wedges have the BEST seasoning!
Green Salad
Roasted Honey Garlic Carrots – A favorite vegetable side dish that’s easy and delicious.
Greek Potatoes– Lemon garlicky roasted potatoes, delicious and pair with everything!
Rice
Loaded Baked Potato Salad – Perfect cozy potato salad with ALL the fixings of a loaded baked potato.
Classic Italian Pasta Salad – Make a big batch of pasta salad ahead of time and enjoy when the chicken is done!
Baked Parmesan Garlic Zucchini Fries – These baked crispy zucchini fries are crunchy, savory and perfect for dipping!
Classic Crispy Baked Potatoes – Baked potatoes just like the restaurants make, delicious!
Loaded Mashed Potato Casserole– Creamy mashed potatoes loaded with bacon and cheese, this easy dish is perfect for a potluck.
More Chicken Recipes To Love
Honey Garlic Chicken Thighs– These savory chicken thighs are bone-in and pack so much flavor! Tender and delicious, this make-ahead style dinner is perfect for busy nights.
Cheesy Chicken, Broccoli And Rice– this one-pot meal has everything you need for a tasty dinner all in one pot on the stove.
Honey Garlic Chicken Foil Packets– Made in the oven or on the grill, these chicken foil packets have the most delicious sauce and are cooked right with the vegetables.
Whole Chicken In The Instant Pot– Make a whole chicken with simple steps, fast and delicious!
Baked Bruschetta Chicken– This delicious weeknight meal has tender chicken breast topped with sweet tomatoes, melty cheese and a savory balsamic that will make your tastebuds sing!
Crispy Chicken Thighs
Ingredients
- 5 chicken thighs bone-in, skin-on
- 2 teaspoons baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees If you have a convection setting or air fryer setting use it if possible. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking oil.
- Dry bone in chicken thighs with paper towels well to remove any extra moisture.
- Place all the baking powder, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together.
- Rub the spice mix evenly over each thigh.
- Lay the chicken thighs on the pan. Leave a few inches of space between each piece.
- Bake for 30-40 minutes, using the convection or air fryer setting if you have it. If you don't have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature. If your chicken thighs are boneless start checking them for donesness after about 25 minutes.
- Once the chicken thighs reaches an internal temperature of 165, the chicken thighs are fully cooked and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously.
Video
Notes
- Do not use baking soda in place of baking powder. Baking soda will not create crunchy skin.
- To make them extra crispy place the chicken thighs under the broiler for a minute or two. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
- Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Comments & Reviews
Alessandra Santos says
This recipe is a winner here! Almost every week we eat this fabulous and easy-to-prepare chicken thigh! – just lovely…
Kristy Richardson says
Thanks Alessandra, I am so glad it has become part of your weekly dinners!
Stefannie says
I baked these in the oven and finished them off with the broil option on my air-fryer. I will never fry chicken breasts any other way. This was incredible! Thank you.
Kristy Richardson says
You’re very welcome Stefannie, I’m so glad it was delicious for you!
Jen says
Crispy and delicious as advertised!
Kristy Richardson says
So glad you enjoyed Jen!
Laurie says
I cannot believe the flavor, juiciness, and crispy skin that was way beyond my expectations. My husband loved it so we’re having it twice this week 🤷♀️. I’ve just been diagnosed with CKD. I’ve tried and researched too many recipes for low potassium, 2 hour prep, that tastes like cardboard. Thank you. 😊
Kristy Richardson says
You’re very welcome, I am so glad this is a winner for you!
Laine says
Good and yummy!
Kristy Richardson says
So glad you enjoyed Laine! -Kristy
Carrie Madden says
Followed recipe exactly, used bone in thighs, only 4, this was easy, fast and delicious! Basted the thighs with the juice about 20 mins in. Baked them in my toaster oven on convection setting. So tender and tasty! Thank you! Served with side of rice and salad. Will be using the remaining thighs to put in my salad for lunch!
Kristy Richardson says
So glad it was delicious for you Carrie!
Erin says
Where does the 1 gram of sugar come from on this? I’m not seeing any added sugar. Can’t wait to try it!
Kristy Richardson says
Hi Erin,
I use a standardized database for all of the nutrition information and they are meant to be used as an estimate.
When I go into the back end it looks like the sugar is actually .1 grams of sugar and the program automatically rounds to the nearest gram. That .1 grams of sugar is to account for the spices sometimes having a slight amount of sugar which then ended up rounding up to 1 gram.
If you’re watching sugar, I’m sure you already watch your spices carefully but sometimes mixes have a slight (or not so slight in some spice mixes!) bit of sugar included. Your results may vary depending on the products in your kitchen, hope that helps and the recipe is delicious for you! -Kristy
Alice Ansfield says
Hi, reading they recipe and will give it a try. Today I made crispy unfried roast chicken thighs by brining first in buttermilk with spices/herbs, then mixed more of the seasonings with panko crumbs and put the brined chicken into bag with panko to coat. Baked 30 min at 425. Skin didn’t crisp but thighs did have the breading. Didn’t love it. Your comments appreciated.
Kristy Richardson says
Hi Alice, I’ve not made chicken thighs using your exact recipe but my gut says your chicken skin didn’t crisp up because the outside of the chicken was too wet. I recommend you use this recipe instead for crispy skin. If the chicken still isn’t quite crispy enough sliding it under the broiler for a few minutes can help finish it off, but watch very closely as food can quickly go from crisp to burned under the broiler if you stop watching. Hope that helps -Kristy
Tammie says
Hi Kristy. I want to use your recipe but want to use chicken breast. Doing that does that change the time I need to cook it for or anything else? Thank you for your time.
Kristy Richardson says
Hi Tammie. This recipe is best used with chicken thighs or dark meat. You may have noticed the recipe doesn’t include any oil. Chicken thighs naturally have more fat in the meat itself, which cooks and renders to make the meat moist and juicy. If you try to make this recipe with chicken breasts, the chicken will dry out because chicken breast is a really lean cut of meat.
Unfortunately it’s just not a simple swap to use chicken breasts in this recipe, you would want to minimally marinate the chicken breast or cook it with oil and likely something liquid so it’s juicy, or bread it with some sort of crumb coating so it gets crispy. I would use another recipe formulated for baking chicken breasts so they don’t end up dry. You might try my baked chicken bruschetta recipe which uses chicken breasts. https://onmykidsplate.com/baked-bruschetta-chicken/
Jo Brown says
quick, easy and oh so tasty!
Kristy Richardson says
Thanks Jo, so glad the recipe was delicious for you!
Betsy Brandel says
Excellent. I brined mine. Thank you for sharing this recipe.
Kristy Richardson says
You’re so welcome, I’m glad it was delicious! I’m curious what you did for your brine? _Kristy
Robert Ferguson says
Made this tonight and it turned out great. Thank you
Kristy Richardson says
SO glad you enjoyed it!
Paula says
Love this Recipe❤️
Kristy Richardson says
Thanks, Paula, I’m so glad! I would love it if you left a star rating too! It helps others find the recipe too. Happy Cooking! -Kristy
Beth says
Would brining the chicken beforehand negatively affect the outcome?
Kristy Richardson says
Hi Beth, Brining typically makes the chicken pretty juicy. While I haven’t tried brining the chicken before using this method, I can’t imagine it would negatively affect the outcome of the chicken. The trickiest part would be making sure to dry the outside of the chicken thighs really well before adding the coating or it would get mushy. Let me know if you try it how it goes! -Kristy
Nori says
You’re picture indicates flour as an ingredient but it’s not listed as a recipe.
Kristy Richardson says
Hi Nori- I think what you are seeing as flour is actually baking powder mixed with the other dried spices. No flour needed for this recipe. -Kristy
Brandy says
no the 1st pic actually says flour on it
Linda G says
Excellent recipe. The meat was moist and skin was crispy. My mother doesn’t usually eat the skin, but she loved this so much she had two thighs. Since the thighs were on the larger side, I cooked them for 45 minutes. I will definitely adding this recipe to the rotation.
Kristy Richardson says
Thanks so much Linda, so glad you and your mom loved the recipe! -Kristy
imsen says
It Looks so Moist! Definitely gonna try it…