Oven Baked Chicken Thighs (With Crispy Skin!)
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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!
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! We loved it so much I also made a ranch flavored version with these Crispy Ranch Chicken Thighs.
Table of Contents
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
Find the full printable recipe with specific measurements and directions below in the recipe card.
- 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.
- baking powder – You can not substitute baking soda for baking powder, it must be baking powder for crispy skin.
- paprika – Using smoked paprika can also give these chicken thighs even more flavor, but regular paprika works just fine also.
- garlic powder – or granulated garlic. Fresh garlic can be used if it is minced well, use at least two cloves of garlic.
- salt
- pepper
Amazing recipe! Definitely a family favorite. I do flip the pieces midway and then flip them back up in the last 5-10 minutes to get a nice crisp all around 😊
Elizabeth – OMKP Reader
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.
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. I love making slow cooker bbq boneless chicken thighs, they turn out tender every time!
Boneless chicken thighs made cripsy 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.
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 favorite 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.
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.
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.
For a starchy side, and we like these dreamy mashed sweet potatoes for something a little different. These crispy baked potato wedges are also a great choice and have the best seasoning! A crispy baked potato is another great choice and can be plain or loaded. These garlic lemon Greek potatoes are another great choice. Steamed rice can also be another great choice.
When thinking about other vegetables you’ll love these roasted honey garlic carrots, they super easy and delicious. The skillet honey butter corn is fast and easy to make. Baked parmesan garlic zucchini fries are crunchy, kid friendly and perfect for dipping. A classic green salad is always another great options.
If you need to prep ahead other types of cold salad are great to make ahead. This classic Italian pasta salad is a reader favorite. This loaded baked potato salad can be prepped ahead and had such great flavor. Or my family’s favorite marinated bean and chickpea salad is a recipe we make several times a month when the weather is warmer.
More Chicken Recipes To Love
Honey Garlic Chicken Thighs (Oven Baked!)
One Pot Cheesy Chicken Broccoli Rice
Honey Garlic Chicken Potato Foil Packets (Campfire Chicken)
Baked Bruschetta Chicken
Easy Slow Cooker Chicken Drumsticks (5 Ingredients!)
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!
Crispy and delicious as advertised!
So glad you enjoyed Jen!
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. 😊
You’re very welcome, I am so glad this is a winner for you!
Good and yummy!
So glad you enjoyed Laine! -Kristy
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!
So glad it was delicious for you Carrie!
Where does the 1 gram of sugar come from on this? I’m not seeing any added sugar. Can’t wait to try it!
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
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.
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
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.
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/
quick, easy and oh so tasty!
Thanks Jo, so glad the recipe was delicious for you!
Excellent. I brined mine. Thank you for sharing this recipe.
You’re so welcome, I’m glad it was delicious! I’m curious what you did for your brine? _Kristy
Made this tonight and it turned out great. Thank you
SO glad you enjoyed it!
Love this Recipe❤️
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
Would brining the chicken beforehand negatively affect the outcome?
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
You’re picture indicates flour as an ingredient but it’s not listed as a recipe.
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
no the 1st pic actually says flour on it
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.
Thanks so much Linda, so glad you and your mom loved the recipe! -Kristy
It Looks so Moist! Definitely gonna try it…