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4.8 from 30 votes

Baked Chicken Thighs

How to make the best baked chicken thighs. Simple seasonings give excellent flavor and the cold oven technique makes for crispy skin.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 10
Calories: 346 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 10 bone-in chicken thighs (family pack)
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon ground thyme

Instructions

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  1. Do not preheat oven. Cover baking sheet with aluminum foil for easier clean-up. Place oven-safe rack over foil. Spray with non-stick cooking spray.
  2. Place chicken thighs on baking rack. Pat the chicken thighs dry with a paper towel. Then rub each with olive oil on both sides. 10 bone-in chicken thighs, 2 tablespoons olive oil
  3. In a small bowl, stir together seasonings. Rub onto both sides of chicken thighs. 1 tablespoon smoked paprika, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon ground thyme
  4. Place in oven and set at 400ºF. Bake for 40-45 minutes, turning halfway for even color.
  5. Thighs should no longer pink at the bone and the juices should run clear. Chicken is safe to eat at 165ºF, but chicken thighs are higher in fat and can hold up to baking to a higher temperature so they are fall off the bone tender. Consider cooking til the internal temperature reaches 180-185ºF.

Notes

  • Store any leftovers in an airtight container in the fridge for up to 3 days. You can also take the chicken off the bone and store in the freezer for up to 6 weeks. Thaw the chicken and use on salads or in casseroles such as buffalo chicken casserole or ranch chicken casserole.
  • You can also take the chicken off the bone and store in the freezer for up to 6 weeks. Thaw the chicken and use on salads or in casseroles such as
  • or
  • .
  • This recipe also works with boneless skinless chicken thighs, but they will take less time to bake and it's fine to cook them in a baking dish rather than on a wire rack.
  • By placing the chicken thighs in a cool oven, the fat renders as the oven heats up but the skin will crisp when the oven reaches the designated temperature. Also, the baking rack helps the air to circulate around the chicken to promote even doneness.
  • Store any leftovers in an airtight container in the fridge for up to 3 days. You can also take the chicken off the bone and store in the freezer for up to 6 weeks. Thaw the chicken and use on salads or in casseroles such as buffalo chicken casserole or ranch chicken casserole.

Nutrition Information

Calories 346kcal (17%) Carbohydrates 1g (0%) Protein 23g (46%) Fat 26g (40%) Saturated Fat 6g (30%) Cholesterol 141mg (47%) Sodium 345mg (14%) Potassium 322mg (9%) Vitamin A 460IU (9%) Vitamin C 0.2mg (0%) Calcium 16mg (2%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 346

% Daily Value*

Calories 346kcal 17%
Carbohydrates 1g 0%
Protein 23g 46%
Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 141mg 47%
Sodium 345mg 14%
Potassium 322mg 7%
Vitamin A 460IU 9%
Vitamin C 0.2mg 0%
Calcium 16mg 2%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.