Crispy Baked Chicken Thighs
601 Comments
Nov 28, 2023
This post may contain affiliate links. See my disclosure policy.
These crispy and juicy baked chicken thighs make for the perfect weeknight meal. They’re incredibly easy to make, packed with flavor, have the crispiest skin, and are much healthier than traditional fried chicken. So much to love!
As a kid I loved KFC chicken, but my favorite part was the crispy skin that was full of herbs and flavor. In fact, I may have eaten the skin more than the meat!
Today, I no longer eat KFC (for obvious reasons) but I still love tender, juicy chicken with crispy, flavorful skin. And that’s where my baked chicken thighs come in. With a drizzle of oil and a generous amount of dried herbs you can create crispy baked chicken that the whole family will love. And you can feel good knowing it’s healthier.
So if you love the crispy, golden skin on my roast chicken, and the spiced flavor of my baked chicken breasts, you’re going to really love these baked chicken thighs!
Baked Chicken Thighs Ingredients
- Chicken Thighs: Grab yourself a package of bone-in, skin-on chicken thighs. And while yes, you can use boneless skinless chicken thighs in this recipe, I do feel that the skin locks in the moisture and bone-in chicken just tastes better. It’s also cheaper!
- Chicken seasoning: A simple blend of garlic powder, onion powder, paprika, dried oregano, dried thyme, salt, and black pepper gives the chicken so much flavor.
Find the printable recipe with measurements below.
How to Bake Chicken Thighs
Make the seasoning. Preheat your oven to 425°F (220°C) and remove the chicken thighs from the fridge, allowing them to come to room temperature. Use a paper towel to pat the chicken dry and remove any condensation. Then, in a small bowl, mix all of the herbs and spices together.
Season the chicken. Place the chicken thighs in a large mixing bowl. Add the oil and two thirds of the spice blend, and use your hands to coat all sides of the chicken, including under the skin.
Prep the chicken for baking. Place the chicken thighs on a rack on top of a baking sheet. Then, sprinkle the remaining spice mix on top of the chicken. Feel free to gently pat down the seasoning so it sticks to each chicken thigh.
Bake the chicken. These will cook for 35 to 40 minutes or until the internal temperature reaches 170°F. To make the skin extra crispy, you can also turn on the top broiler for 2 to 3 minutes. Once done, let the chicken rest for 5 minutes before serving.
What to serve these with? If you’re looking for a few tasty side dishes, try my mashed potatoes (or mashed sweet potatoes), roasted Brussels sprouts, garlic sauteed spinach, steamed broccoli, or green beans with shallots and lemon. Lots of options!
Common Questions
I think it’s best. The rack allows the air to circulate around the chicken, making it crispier. If you don’t have a rack, use a larger baking sheet with space between the chicken so that any juices spread out from the chicken.
Absolutely! The key to this recipe is using lots of herbs and spices (just under one teaspoon of herbs and spices per chicken thigh). But, if you’d like to switch up the flavor profile, by all means, have fun with it.
The good news is that it’s really hard to overcook chicken thighs. The darker meat just stays juicer. And in fact, you want to cook chicken thighs about 5 to 10 degrees higher than chicken breasts, as this allows the connective tissue to breakdown more, resulting in the most tender meat.
Storage Tips
- To store: Leftover chicken thighs will stay good in the fridge for 3 to 4 days in an airtight container. You can also freeze them for up to 3 months.
- To reheat: To enjoy crispy skin again, you can bake them in the oven at 350°F for about 15 minutes, or until warmed through. If you have an air fryer, you can also reheat them at 350°F for about 3 to 4 minutes.
More Chicken Thigh Recipes
Are you a chicken thigh lover like me? Get inspired by these reader favorite chicken thigh recipes.
- Greek Sheet Pan Chicken: This is one of the most popular recipes on the website!
- One Pan Chicken and Rice: It’s hard to beat this one pan meal.
- Balsamic Chicken: Sticky sweet balsamic chicken roasts on a sheet pan with veggies.
- Greek Lemon Chicken: This bright and flavorful chicken hits all the right notes.
- Cilantro Lime Chicken: A Mexican inspired recipe that’s bursting with flavor.
I hope you love these crispy baked chicken thighs! If you make them, I’d love to hear how they turned out in the comment box below. Your review will help other readers in the community.
Crispy Baked Chicken Thighs
Description
Video
Equipment
- Heavy Duty Baking Sheet This one won't warp or bend!
- Baking Rack You can use this for cooking and cooling.
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Make the seasoning. Preheat your oven to 425°F (220°C). Remove the chicken thighs from the fridge and allow them to come to room temperature. Pat dry with a paper towel to remove any moisture. Then, In a small bowl, mix all of the herbs and spices together.
- Season the chicken. Place the chicken in a large mixing bowl. Add the oil and ⅔ of the spice blend. Use your hands to coat all sides of the chicken, and even get it under the skin.
- Arrange the chicken. Place the chicken on a rack on top of a baking sheet. Sprinkle the remaining spice mix on top of the chicken.
- Bake the chicken thighs for 35 to 40 minutes or until the internal temperature reaches 170°F. You can also turn on the top broiler for 2 to 3 minutes to make the top extra crispy. Let the chicken rest for 5 minutes before serving.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted February 2019, but updated to include new information and photos for your benefit!
Easy and quite tasty!! Thank you Lisa for another yummy recipe!
Glad you’re loving these crispy baked chicken thighs, Lori!
This recipe is super easy and a family favorite. It always comes out moist and tender with a crispy outside. It works for a big crowd too! Just double or triple the recipe. I’m going to try it on the grill for camping this summer too.
And you’ve gotta love that it’s super easy for camping too! Enjoy!
Can I keep the chicken with the spices on it ahead of time in a big freezer ziploc bag and keep in fridge before I put it in the oven?
Hi Jennifer – yes, you can do that!
Hello Lisa, I did not have chicken thighs; however, I used the ingredients in the recipe to bake chicken drumsticks at 425F for 35minutes – the results were great: crispy and juicy. I will use the same condiment mixture to make Cornish hens; I am sure this recipe will enhance the flavor. Thank you for your cooking ideas, they will complement the recipes in your book.
Wonderful! I’m glad you were able to adapt this recipe to the chicken drumstick you had on hand. Sounds like you nailed it, Fabio!
These taste amazing! I love how you season food!
It’s all about the seasoning when it comes to cooking chicken. Glad you’re loving this recipe, Lori!
Very good seasoning mix for the chicken. I think the time on this recipe needs to be gauged on the thickness of your meat. The chicken I used was on the thin side. Nonetheless, my husband and I enjoyed the recipe. He said it tasted like a blackened dry rub. I would recommend.
Yes, you’re correct that the cook time should always be adjusted for the size of meat. I’m glad you both enjoyed the chicken thighs, Karen!
Easy to prepare. Thank you!
I’m glad you enjoyed the recipe, Joanna!
I made this tonight and it was wonderful. I will definitely make it over and over. The crispy skin and the spices were amazing. Thank you Lisa for another awesome recipe.
Hi Shawn – I’m so glad you found a new staple chicken thigh recipe you can come back to every time!
This was one of the many recipes I’ve tried from Downshiftology. I always come back to this recipe when I’m making chicken thighs for dinner! Lisa’s recipes are always easy to follow, packed with helpful tips and alternative options. I don’t own a single cookbook (usually look up recipes online) but now I’m actually thinking to purchase the Downshiftology cookbook and start making Lisa’s recipes for my family.
Hi Aseyla – I’m so glad you found a new favorite chicken thigh recipe you can come back to every single time! If you get the cookbook, you won’t be disappointed. There are several delicious chicken recipes I know you and your family will love.
I’ve cooked this a couple of times now and I love both the spices and the cooking method. Perfect crisp on the skin! Thank you
Glad you’re loving these baked chicken thighs! I’d also make a double batch of the seasoning to save for next time.
Forget the double batch seasoning. I do a double batch of it all. It’s great for meal prep and we eat it 2-3 days in a row, we love it that much. Thank you for this recipe!
Thrilled to hear you’re loving these baked chicken thighs for weekly meal prep, Kim!
Made this chicken tonight. So juicy and loads of flavour. Will share this with my sisters. My grandson is going to love making and eating this with me.
Thrilled to hear you loved these baked chicken thighs! Can’t wait for the rest of your family to try this recipe, Kathy. Hope they love it!
Every recipe I have made of yours has worked out well and is delicious! This chicken recipe I have made several times, and it is a hit with my family! Thank you!
Hi Tamara – Happy to hear this chicken recipe is such a hit with your family!
This recipe is so easy to make and everyone, including my 3 year old, loves it. I have made it twice since finding it recently.
Sounds like you’ve found a new winning chicken recipe to add to your rotation, Marion. Enjoy!
Do this recipe frequently and its delicious. You cant use too much seasoning, so be generous, at least one tsp per thigh AND especially under the skin. Chicken can also be done in an air fryer (use a rack also, dont let thighs sit on bottow) at 400/425 as well,. But I’d suggest that in oven at 425 F for 35 to 40 minutes is a bit much, especially as the thighs have been warmed to room temp. Check the thighs for internal temp no longer than 30 mins into the cook. Go from there. Otherwise enjoy….very satisfying with very economical protein!
Hi John – Happy to hear you’ve found a new favorite chicken recipe! Glad this worked out perfectly in the air fryer as well.
I love all of your chicken thigh recipes but nobody in my house likes dark meat. What alterations need to be made to use chicken breasts? Lower temp? Longer cooking time?
Hi Sue – chicken breasts cook faster than chicken thighs, so you’d need to remove them earlier. You can always use an instant read thermometer to double check the internal temperature. Enjoy!
Very simple, easy recipe. Baking on a rack makes better chicken. I used crazy salt, lemon pepper salt, garlic & onion powder, Italian seasoning, & paprika. I coated it with olive oil first then dipped in dry seasoning. I thought it would be over-seasoned but it was actually under.
My family loved it & I’ll be making again.
You can never go wrong with adding a bit more seasoning for maximum flavor, Trish! But, I’m glad the whole family loved this chicken recipe nonetheless.
This recipe is delish! Its so simple with basic pantry essential spices but tastes soo good!
Hi Kerri – Can’t beat a pantry-friendly recipe like this! Glad you enjoyed it.
I have made this recipe twice now. Soooo good.
Glad you’re loving these baked chicken thighs so much, Pam!
Mar 2025-very tasty recipe. Did use baking rack on cookie sheet, really works – keeps chicken crispy on bottom. Followed recipe as written, except omitted thyme. Thanks for a great recipe (lks)
So glad you enjoyed it!
Wow, this was so yummy & very simple. I baked with convection for 30 minutes & it was perfect!
Hi Julie – Glad your chicken thighs turned out perfectly with this recipe!
I was a bit upset when my husband brought a bunch of skin on chicken thighs from the store but excited when I found this recipe. I did purchase the rack just for it but it was an instant hit. Super tasty with a crispy skin even without the top broiler
Hi Olga – Happy to hear you ended up loving the skin-on chicken thighs! They make all the difference for a delicious crispy skin.
I’m making it tonight.
Hope you enjoy this chicken recipe, Darlene! Be sure to report back :)
Made these chicken thighs for dinner tonight and followed the recipe except for the thyme I didn’t have any. Really didn’t enjoy them, found them to be bland and tasteless.
Sweet paprika or smoked paprika?
Hi Daniel – I use sweet, but you could use smoked as well. Enjoy!
Trying this recipe for the first time easy to follow directions thanks
This was absolutely delicious and easy!
Thrilled to hear you’re loving these baked chicken thighs, Lynn!
Great flavor, quick, and easy!
Happy to hear you’re enjoying these baked chicken thighs, Steven!
Bone in chicken breast was on sale at Whole Foods and I made them with this recipe (which I’ve done a bunch of times with thigh and drumstick). The breast turned out so well!! Super juicy!!
Hi Christina – Happy to hear this recipe turned out great with chicken breast instead!
Needed way more than 45 minutes flavor was not good. Would not make this again 👎
Made the chicken thighs I followed your recipe completely except I added rice flour to make the chicken a little more crispy. Unbelievable how good it was FYI thank you
So happy you loved the recipe!
It turned out perfectly! Baked Chicken Thighs is the first recipe of yours that I’ve tried (I’ve been following your site for several years), and it was a hit with my family this evening. They kept talking about how moist and flavorful it was. I will be making it again soon — thank you for this recipe and all your good tips.
What a great first recipe to make from Downshiftology! Happy to hear it’s now a staple dish in your kitchen, Shawnee. Enjoy!
Is it normal for the chicken thighs to splatter so much all over the oven?
Hi Jonathan – I’ve never had issues with mine splattering. I’m wondering if your oven cooks a bit hot? If so, you could always turn down the temp a little.
Mine dripping to the pan and then smokes up the house.
My husband who hates spice on food ask me to make this recipe tonight for dinner.
He eats very little food that wasn’t fast food before we met. He usually throws over half of what I make out so it is always good to find a recipe he likes
I’m happy to hear this recipe is a winner with your husband, Fern!
It was awesome! Did on my rack! Spices on point! Only change to get underside a little more dry..hit under broiler for about 3 minutes after I flipped them.
Hi Judy, nothing wrong with turning on the broiler for a bit to crisp them up! Glad you enjoyed these baked chicken thighs.
Fantastic chicken thighs
TTHE BEST AND EASY PREP😊😊😊
I need more off your great recipes
Thanks so much, Paul! I’m happy you loved these chicken thighs, and I do hope you enjoy more recipe on my website as well!
Sounds like a simple and easy recipe. Love that, I look forward to trying it.
I hope you enjoy these baked chicken thighs, Linda!
Delicious chicken thighs!
Wonderful the next day too.
Finding leftovers of these chicken thighs are the best thing ever! Glad you enjoyed this recipe, Jill.
I just made this recipe with boneless chicken thighs and it turned out good. Chicken thighs can be kind of bland but mine were good. Saving this recipe to repeat. Thanks for this simple recipe.
Hi Craig, happy to hear this recipe still turned out great with boneless chicken thighs instead! I’d also make an extra batch of the seasoning so you can season your chicken in a pinch the next time around. Enjoy!
I’m trying boneless right now.
I”I’ll be back when it’s done❣️
Let us know how it turns out, Kelly!
Can you use airfryer?
The flavor of this chicken is amazing! I added some lemon juice because I had lemons around, and I also cooked these a little differently because I wasn’t sure if my cooling rack was oven safe- I charred the chicken in a stainless steel pan and then threw it into the oven with the lid on to finish cooking. Probably not quite as crispy as with your method but still very delicious! Saving this recipe to make again.
So happy you loved the recipe, Carissa!
This was delicious. Perfectly crispy and juicy. Adding this to the rotation!
Thank you for sharing your recipe
Happy to hear these baked chicken thighs have made it to your dinner rotation, Jolie!
Made these several times, always great.. I also brine the thighs first
Happy to hear you love these baked chicken thighs, Thomas!
I made this chicken thigh recipe and enjoy every bit. Was so juicy and delicious I wished my dinner would not end. Could not wait for tomorrow’s meal time.
Hi Lillian – Happy to hear you found a new favorite chicken recipe! Leftovers of this are so delicious.
Great recipe! I have made it several times and it always comes out crispy and juicy. Thanks!
Happy to hear you’re loving this baked chicken recipe!
Best chicken thighs I’ve ever made! Delicious, tender and crispy on the outside. I air fry them instead of using the oven. My partner loves them!
Amazing! Glad to hear they turned out perfectly in the air fryer, Maria.
I make these on a regular basis!! They are always crispy and juicy! I will sometimes make a homemade bbq sauce for the family to switch it up a bit but I always eat them just like this! I add a fresh, crisp salad for a side. The next day, if there are leftovers, these thighs are great shredded up in the salad! I love your recipes!! ❤️
So happy you love these oven baked chicken thighs, Sandy!