Crispy Baked Chicken Thighs are roasted perfectly in 30 minutes and seasoned to your taste. Using a convection oven for crispy skin, these moist and tender chicken thighs will become a family favorite.
Ingredients
Chicken thighs
Seasoning—salt, black pepper, and garlic powder mixture (All-Purpose Seasoning) OR
Optional seasoning of your choice
Jump To (scroll for more)
- Ingredients
- 👨🍳How to Bake Chicken Thighs—Step-by-Step Photo Instructions
- ⏰ How long to bake chicken thighs and oven temperature
- 🐓What chicken thighs to use
- Seasoning tips
- 🌡️The best final internal temperature
- Related chicken recipes
- Serving chicken thighs
- What to do about smoking ovens
- Storing and reheating leftovers
- Food safety
- ❓FAQs
- 📖 Recipe
Featured Comment from Gretchen :
"This is by and far my FAVORITE recipe. I’ve always hated chicken thighs, and now I know why… the internal temperature. I generally will modify a recipe to my liking, however yours is hands down sensational."
⭐⭐⭐⭐⭐
There are only a few secrets to making the best baked chicken thighs:
- Cook to the proper internal temperature of 185° to melt the connective tissue—don't stop at 165*.
- Use high heat in a convection oven for crispy skin—425° preferred, but other oven settings will work.
- Finally, using a rack to brown all sides and get the thighs out of the fatty drainage while they cook is best.
Make this recipe for chicken thighs in the oven with the easy step-by-step photo instructions with only 5 minutes of preparation and about 30 minutes of baking time. Cook along with baked chicken legs at the same temperature and time.
You can also fire up the gas grill for Grilled Bone-in Chicken Thighs or Grilled Chicken Drumsticks.
👨🍳How to Bake Chicken Thighs—Step-by-Step Photo Instructions
1. Preheat the oven to 425°F convection or 450°F conventional.
2. Pat dry and trim off any loose skin with no meat. Also, remove any fat that is easily removed.
3. Prep a sheet pan by lining it with aluminum foil. Add a rack and a heavy coat of PAM cooking spray.
4. Spice both sides with the seasoning of your choice. Place on tray with the skin side up and tuck any skin under the thigh.
5. Bake until internal temp of 185°F—about 30-35 minutes of cooking time. Rest for 5 minutes or more before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰ How long to bake chicken thighs and oven temperature
The best oven temperature to bake bone-in chicken thighs is 425° convection, which will take about 30 minutes to reach 185° (the best internal temperature). This will vary by the weight and thickness of the thighs and your oven.
Chicken thighs baked at 350°F conventional takes about 50-55 minutes—will dry more.
Chicken thighs baked at 350°F convection or 375°F conventional takes about 45-50 minutes.
Chicken thighs baked at 375°F convection or 400°F conventional takes about 40-45 minutes.
Chicken thighs baked at 400°F convection or 425°F conventional takes about 35-40 minutes—recommended.
Chicken thighs baked at 425°F convection or 450°F conventional takes about 30-35 minutes—recommended.
Times are approximate and provided for planning only. Cook to a final internal temperature of 185°, using a meat or instant-read thermometer.
ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.
🐓What chicken thighs to use
This recipe assumes bone-in and skin-on chicken thighs. Just trim any loose fat and skin, then pat dry. Bone-in skinless chicken thighs will work fine but cook faster since they are thinner, and there is no bone to absorb heat.
If using skinless boneless chicken thighs, brush them with vegetable or olive oil. They tend to be smaller, thinner and have no bone to absorb heat. Cooking time will be faster, generally by 5-10 minutes. But remember, you are cooking to a final internal temperature of 185°+ and not by time.
Since there is no skin, if you want crispy skinless boneless thighs, they will need some breading like Panko breadcrumbs or a coating like oven-fried chicken breasts, but not this recipe.
Seasoning tips
A good sprinkle of kosher salt and black pepper for seasoning will be enough. I usually use my All Purpose Seasoning, which has kosher salt, black pepper, and garlic powder.
You may use other spices like paprika, oregano, thyme, Italian spice mix, poultry seasoning, garlic powder, onion powder, and other spice rubs.
Make great baked BBQ chicken thighs with a BBQ dry rub and brush with your favorite BBQ sauce for the last 5 minutes of cooking. Or make some tasty marinaded chicken thighs with my butter, garlic, and lemon chicken marinade or any marinade you love.
🌡️The best final internal temperature
The best final internal temperature for chicken thighs is 185° to 195*. You are melting some connective tissue, according to American Test Kitchen (subscription required).
The USDA's minimum safe internal temperature is 165°, perfect for white meat like chicken breasts, but dark meat with connective tissue will still be stringy and tough.
Related chicken recipes
For other inside quick chicken recipes, check out Baked Chicken Drumsticks, Seared Chicken Breasts, or Chicken Breasts in a Convection Oven.
Serving chicken thighs
Serve with one-pot mac and cheese, Stovetop French fries, Oven Roasted Baby Potatoes, and vegetables like a fresh spinach salad, green beans with almonds, or microwave corn on the cob. Finish the meal with Fresh Strawberry Pie with Jello or Old Fashioned Apple Crisp.
What to do about smoking ovens
Smoking ovens have been an issue for some due to high-temperature cooking. If you do have a problem, here are a few tips.
- If there is trimmable fat, trim it along with excess skin.
- The oven should be clean so the smoke isn’t coming from a previous splatter.
- Use a pan with some side to keep any splatter contained.
- Use the bake mode if your oven has a convection roast and convection bake. Or skip the convection entirely.
- You could turn down the oven by 25°-50°. This will increase the cooking time some and may cause some drying out. Remember to cook to an endpoint, not by time.
- Adding water to the pan under the rack will prevent smoking. It will cool the fat when it drips. This always works, but the moisture may interfere with some crispiness.
Storing and reheating leftovers
Store leftovers sealed in an airtight container in the refrigerator for 4 days or frozen for 3-4 months.
To reheat leftovers, thaw overnight in the refrigerator if frozen. Leftovers will have a much better texture when reheated in the oven at 350° for about 15 minutes. An air fryer works well, also. A microwave can be used, but it tends to affect the texture adversely.
Food safety
Raw chicken and other poultry should be considered contaminated and handled with care. Wash your hands carefully before and after touching raw chicken. We do NOT wash raw chicken routinely due to water splatter. See Chicken... To Rinse or Not To Rinse? for more information.
You must cook chicken to an internal temperature of 165° for safety—see the USDA for more information. You need to check this with an instant-read thermometer.
❓FAQs
No. It will interfere with the crisping of the skin. So, no aluminum foil or lids.
It is not needed, and I don't. Thighs are high in fat, and that will generally be enough. But you can, and the skin will still be crispy but a little thicker and with a different texture. So brush a few and see which you like.
A baking rack is highly recommended. Fat drainage will be rendered, and the rack will get the thighs out of the drainage for better texture. You can cook this without a rack, but you will be happier with a rack.
Use the rack on a baking tray with sides since there is drainage during cooking. Add aluminum foil to help clean up.
Most toaster ovens will be able to cook chicken thighs. The oven must have a controlled higher temperature and account for drainage. And like in bigger ovens, you cook to a final internal temperature and never by time.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Crispy Baked Chicken Thighs
Video Slideshow
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
Ingredients
- 2 chicken thighs - do as many as you want
- coarse salt and pepper to taste - or seasoning of your choice
Instructions
- Preheat oven to 425°F convection. If you don't have convection, use 450°F.
- Pat dry the chicken with paper towels. Trim off any loose skin with no meat. Also, remove any fat that is easily removed.
- Prep a sheet pan by lining it with aluminum foil. Add a rack and a heavy coat of PAM cooking spray.
- Place thighs skin down and sprinkle lightly with the spices of your choice. Flip and tuck in any thin parts underneath and sprinkle the skin side. Just coarse salt and black pepper are fine, or the seasoning you like. We use our homemade 7:2:2, which adds some garlic.
- With skin side up, bake until internal temp of 185°F—about 30-35 minutes of cooking time. Rest for 5 minutes or more before serving.
Recipe Notes
Pro Tips
- DO NOT SKIP THE PAT DRY, or you will not have crispy skin.
- Trim off any trimmable fat or extra skin.
- Get the thighs up on a rack to let the rendered fat drain. It also gets them out of the drained fat. You can do this without a rack, but it is nicer with one.
- Cook at high temp and use a thermometer to be sure you get to 185°+. Do not guess. Thighs are safe to eat at 165°F but tender at 185°F.
- A convection oven is recommended but not required. Options for other oven temperatures are in the blog post above.
- Spice as you want. I often add a touch of Cayenne.
- Scale to any amount you need.
- This recipe can also be done in a toaster oven or an air fryer.
- Skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes to make great oven-baked BBQ thighs.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editors Note: Originally Published January 24, 2014. Updated with re-edited photos and added information since the original version.
Juvet Dakay says
True to its name Dr. Dan, the chicken thighs turned out crispy on the set oven temperature of 425 degrees Fahrenheit for 30 minutes. Thanks for the helpful tips. Im glad I opened your website and looked at your recipes. I can use some of them in the coming weeks and months. More power and keep on sharing.
Greg C. says
Sorry if I missed it - What is the 7:2:2 and 7:2:1 seasoning? I’d like to get it right the first time...
Thank you!
Dan Mikesell AKA DrDan says
Hi Greg,
Welcome to the blog.
It is linked a few times in the post but is easy to miss. https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/
It is a mixture of 7 parts kosher salt, 2 parts pepper and 1 or 2 part granular garlic. I use it in many recipes. Feel free to modify it or season the drumsticks with the seasoning of your choice.
Dan
Connie Landwehr says
Made this a few days ago and loved it. Followed recipe and used my convection bake....which worked great. LOVED the crispy skin.
Timing depends on size of thighs.....I had smaller ones so didn't cook to 185 as suggested. I cooked to 175 and they were great.
Dan Mikesell AKA DrDan says
Hi Connie,
Welcome to the blog.
Glad it is working well for you. You may notice a bit of a facelift on the post. I updated it yesterday. I clarified some of the discussion but the recipe is unchanged.
Thanks for the note and rating.
Dan
TARASIA WILLIAMS says
Dr. Dan
The chicken came out Amazing! I also made your cinnamon roll cake it is to die for!! Thank you for make my dinner and dessert easy tonight! Looking for more recipes to make from you! Have A Blessed Rest Of The Day!!
Robert Powers says
Hey Dan
Tried this 4 years ago. It’s my go to comfort food. Just so much easier and neater than frying.
Thanks again.
Your awesome.
Rob
CLP says
Since I came across this recipe & pinned it well over a year ago, it's my "go to" for plump, juicy, CRISPY thighs-( especially when I sprinkle with a pepper blend I came across in N'Orleans called "Slap Ya Mamma"...much appreciated!
drew sauder says
I am a very lazy cook on a budget. So I make them way different. I season them before I freeze them, I was told that doing it that way, the seasoning is pulled into the meat as it freezes. Then I defrost in hot water, don't worry about the seasoning, it has done it's job. I then put it in a baking dish, with Spaghetti sauce. cook most of the way through, then throw a slice of Parmesan cheese on top, spoon some spaghetti sauce over the top. and it is like chicken Parmesan well kind of. The other non related trick, is to cook it in cream of mushroom soup, brown chicken first to remove the oil, that could curdle the cream. But I know a little off topic, Just thought I would share difference varieties, so you don't get board. Oh I find with Pork chops, season them with just salt and pepper before freezing. They are much more tender that way. The salts breaks down the fibre of the meat to make them juicy. This way lower priced chops taste like the more expensive cuts. Happy savings and eating everyone
Kidd says
Thanks about the tenderness on pork chops.. I didn’t know that
Svend says
Best ever chicken thigh recipe!
Dan Mikesell AKA DrDan says
Hi Svend,
Welcome to the site.
I do love simple recipes like this.
Thanks for the note and rating.
Dan
Tap Into Yourself says
Agreed! Tastiest and *easiest* crispy chicken leg-quarter recipe ever! Thank you for making my meal prep so much easier, Dr Dan.
Candice Grubbs says
well, i made ten thighs...lol
So is taking a bit longer. Glad i have my handy dandy thermometer. I did some cayenne. We will see if the kids can hang... they liked it, but i shouldve seasoned a bit more. I cooked like 45 min and did bbq sauce for 5 more min. They came out at just past 180 degrees.
Jeanette says
Easy and looks and tastes great! Crispy skin and juicy meat
Catmac says
I made this chicken tonight with well priced chicken thighs. (SCORE!!!!$7.68 for 12 chicken thighs) I trimmed the fat. I hate that big long chunk of fat on the thigh. It never occurred to me to just cut it off 🙄 I patted them dry after trimming, salt, peppered and cayenne peppered them before theiwing them in my preheated 400° oven on convection for 30 minutes. DELICIOUS!!! THANK YOU!!! This will be a staple at our table now!! 👏👏
Dan Mikesell AKA DrDan says
Hi Catmac,
Welcome to the blog.
Glad you enjoyed the recipe. I do like simple things. People complicate things like this too much.
Thanks for the note and rating.
Dan
Heather C. says
I discovered this gem of a recipe about 2 years ago or so and it has genuinely had a significant increase in the quality of my chicken dinners (which, by the way, it’s just my husband & I—no children—and we’re on a budget lol. So we have chicken thighs *very* often)! Since the first time I applied this recipe (in particular the high oven temp, but much quicker cook time compared to how I used to bake chicken), my husband always refers to my BBQ oven-baked chicken thighs as his “beloved favorite” ❤️ I’ve got to say that I’ve never had more tender & juicy chicken before discovering your recipe! And now I’m a huge fan and follower of your 101 cooking for two page! So, on behalf of my husband and I, thank you so much for spreading your amazing cooking tips that will last me a lifetime!! xoxo
Dan Mikesell AKA DrDan says
Hi Heather,
Glad you enjoy the thigh recipe. It is part of the family of chicken recipes which are the core of the blog. I do love simple recipes like this.
Thanks so much for the rating and the comment. It makes my day.
Dan
mark b says
DrDan, you are THE man. Very much enjoy all of your recipes. Thank you.
Dan Mikesell AKA DrDan says
Hi Mark,
Welcome to the blog.
Glad you enjoyed this and the other recipes.
Thanks for the note and rating.
Dan
Shirley says
I made this last night with Kirkland organic bone-in thighs. I used the spice recipe for the crispy baked breasts and it was very tasty! I followed recipe instructions exactly and they turned out great. It did take the extra time to cook the bone-in (45+ minutes on larger pieces) to get to the 185 temp at the bone (I agree an under-cooked chicken thigh is plain yucky). I used a deep cake pain lined with foil for easy clean up, added water, rack, and baked the chicken. Turned out great. Love the tip on adding the water to reduce smoking.
DrDan says
Hi Shirley,
Welcome to the blog and sorry for the delayed reply.
It is amazing how easy this is. Glad you enjoyed the recipe.
Thanks for the note.
Dan
Sherry says
I made this chicken tonight and followed your directions, high temp, on a rack , pat the chicken dry and add my own seasonings. I used lemon pepper , season salt, paprika, pepper and garlic salt - I shook a little of each spice on the skin of the chicken. This was delicious! I am not used to cooking chicken at the high temp in my convection oven and was wondering if it would overcook. It was cooked perfectly after 30 -33 minutes , I did check the internal temp and it was around the temp you recommended. The chicken was moist and tasty.
DrDan says
Hi Sherry,
Welcome to the blog.
I used Lemon Pepper on almost everything for many years. I think I got burnout and I don't think I even have any in the house. Maybe it is time again.
The high-temperature thing does work very nicely. And I know it is a bit odd but combined with a rack, it delivers solid repeatable results.
Thanks for the note.
Dan
Aleah says
Would this recipe work with out the rack?
DrDan says
Hi Aleah,
Welcome to the blog.
It would work but there is a fair amount of fatty drainage that they will be setting in. So I think the rack is a good thing here.
Dan
B> Fleming says
This was just what I was looking for; a simple, SIMPLE recipe without sauces, and a whole lot of preparation found on every other online site. And the advice is on and to the point.
Thank you!
DrDan says
Welcome to the blog.
I do love simple things. Then if somebody wants to fancy it with special sauces etc, it should still work well.
Thanks for the note.
Dan
Cathie Duff says
Baking chicken thighs at a high temp has changed my life -- I am generally cooking for one, but by freezing each thigh separately i can have a yummy meal by myself or feed six the same effort. And they are perfect everytime.
DrDan says
Hi Cathie,
Welcome to the blog.
Glad it works well for you. It is surprising how much the change in cooking temperature helps.
Thanks for the note.
Dan