Crispy Baked Chicken Thighs

Baked chicken thighs that are crispy and juicy make for the perfect weeknight meal! This chicken recipe is incredibly easy to make, packed with flavor and much healthier than traditional fried chicken – you’ll love it. Watch the video below!

If you’re looking for a tasty side dish, try my balsamic bacon brussels sprouts, baked sweet potato, mashed cauliflower, garlic sautéed swiss chard, steamed broccoli, or green beans. Lots of options!

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

Crispy Baked Chicken Thighs

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 avocado 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.

Can you use boneless skinless chicken thighs in this recipe? Of course. But if you’re going for flavor, I do recommend using bone-in and skin-on chicken thighs. The skin locks in the moisture and bone-in chicken just tastes better. It’s also cheaper. Win win.

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

How to Bake Chicken Thighs

For easy baked chicken thighs, just follow these steps (and watch my video above).

  • Preheat your oven to 425F. A higher temperature makes the skin extra crispy.
  • Pat the chicken dry. Use a paper towel to pat the chicken dry and remove any condensation from the fridge.
  • Mix the chicken, oil and herbs. In a large bowl mix the chicken, avocado oil and 2/3 of the herb seasoning.
  • Place the chicken on a rack. A rack on top of a baking sheet allows the air to circulate around the chicken making it crispier. Sprinkle the remaining seasoning on top.
  • Bake the chicken. Bake the chicken thighs for 35-40 minutes or until the chicken is cooked through.

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

A Few Extra Tips

Reminder: Don’t Wash the Chicken. It’s a common misconception that you need to rinse chicken once you bring it home from the store. As the USDA says, it would be impossible for water to remove all bacteria and rinsing the chicken only cross-contaminates your kitchen and anything nearby (your sink, faucet, countertop, etc). Rest assured the heat from cooking will kill any bacteria present.

Do Use a Rack if Possible. The rack not only allows the air to circulate, it also raises the chicken up from the edge of any baking sheet. 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.

Use Lots of Herbs and Spices. It may sound like a lot of herbs and spices in this recipe (7 teaspoons) but trust me, it’s the perfect quantity. That’s just under 1 teaspoon of spices per chicken thigh and coats the chicken with garlic, onion, paprika and herbs for the absolute best flavor.

Don’t Overcook the Chicken Thighs. Most people overcook chicken because they remove it from the oven when the internal temperature reaches 165F. But chicken continues to cook once it’s removed from the oven. So remove the chicken at 160F and after 5 minutes of resting you’ll see that the internal temperature is now 165F. Resting also allows the juices to redistribute inside the chicken.


Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

More Delicious Chicken Recipes to Enjoy

I’m such a fan of chicken thighs and healthy chicken recipes. If you’re looking for more recipe inspiration, give these delicious meals a try!

Baked Chicken Thighs Recipe Video

Want to see how I make this recipe? Watch the video below!

Baked chicken thighs are crispy, juicy, healthy and make for the perfect weeknight recipe!

Crispy Baked Chicken Thighs

4.96 from 122 votes
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 8 servings
Author: Lisa Bryan
Baked chicken thighs are crispy, juicy, flavorful, healthy and make for the perfect weeknight recipe. Watch my video above to see how easy they are to make!


  • 8 chicken thighs, bone-in and skin-on
  • 2 tbsp avocado oil, (or olive oil)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper


  • Preheat your oven to 425F/220C. Remove the chicken thighs from the fridge and allow them to come to room temperature. 
    Several chicken thighs on a counter next to a bowl.
  • In a small bowl mix all of the herbs and spices together. 
  • Place the chicken in a large mixing bowl. Add the oil and 2/3 of the spice blend. Use your hands to coat all sides of the chicken and even under the skin.
    Rubbing spices on chicken thighs in a bowl.
  • 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 35-40 minutes or until the internal temperature reaches 160 degrees fahrenheit. You can also turn on the top broiler for 2-3 minutes to make the top extra crispy. Let the chicken rest for 5 minutes before serving.

Lisa's Tips


Serving: 1chicken thigh, Calories: 285kcal, Carbohydrates: 1g, Protein: 18g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 110mg, Sodium: 379mg, Potassium: 256mg, Vitamin A: 300IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 1.1mg
Course: Main Course
Cuisine: American
Keyword: baked chicken thighs, chicken thigh recipes
©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.
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285 comments on “Crispy Baked Chicken Thighs”

  1. Is it possible to freeze this and pop into the microwave when we want to eat them?

    • Yes, you can freeze this if you’d like and microwave to reheat. Just note that it won’t be very crisp after freezing.

  2. Is there any way to reheat leftovers so the skin is crispy?

    • I would say you can use an air fryer or bake it in the oven for a bit. Otherwise, the skin will naturally soften over time.

  3. This recipe is amazing. I managed to make 10 thighs with the spice mix and they are so crispy and perfectly seasoned. I’ll be making these part of my regular rotation.5 stars

  4. Could this be cooked in an air fryer?

  5. So simple and so delicious. Boyfriend couldn’t have rated it higher so very happy household! 5 stars

  6. So tasty and moist. I will definitely be cooking these again but I will leave out the salt. next time.4 stars

  7. I made this recipe today for lunch and it was super easy!
    I did use boneless, skinless chicken thighs but my goodness the chicken still came out super crunchy on the outside and juicy on the inside. My favourite part of this recipe is how juicy the chicken stays. In the past I’ve always overcooked my chicken and it became dry, I didn’t realise how much a difference was made just by letting the chicken rest.
    Definitely a recipe I will be using again on a weekly basis!
    Thank you very much Lisa, Best wishes Shae5 stars

    • So glad you enjoyed these crispy baked chicken thighs Shae!

    • Hi Lisa,
      I just cooked this oven bake chicken last night and it was a hit! This recipe is for keeps. Next one on my list to try is the cilantro lime chicken.😊 Thanks again for the recipe we really liked it.5 stars

      • Glad you enjoyed this baked chicken thighs Ruth! Excited for you to try the cilantro lime chicken next :)

  8. Best video I ve ever watched.
    Very delicious looking,and I learned so much.

    Thank you

  9. fast and tasty!5 stars

  10. This recipe is awesome! My family absolutely loved it and I will definitely be making it again and again!!  I was wondering if I could do the same recipe with chicken drumsticks or if I should modify it in anyway? 5 stars

  11. This is a regular in our meal rotation. Everyone loves them so much! It’s well seasoned (we have played with them a bit after a few times but the recipe, as is, is FANTASTIC) and able to go with any sides: rice & a vegetable, cabbage & noodles, quinoa & veggies, etc.
    Because it cooks in the oven, the stovetop is completely open for steamed, blanched, sauteed, etc veggies. We cook rice or quinoa in the rice cooker or instant pot. Noodles, pilafs, etc on the stove. It’s really really versatile. We have also put the tray in the oven longways and a second pan longways to roast vegetables.

    It tastes amazing & goes with almost any side.5 stars

    • And that’s the beauty of baking it in the oven :) Glad you’ve found so many ways to use this chicken recipe!

  12. I baked these yesterday and they turned out great. A good tip about lowering the heat in a fan oven. I cooked them at 180 (converted from a conventional oven). I was wondering if I could use the same ingredients for the “baked chicken breasts” as I notice that recipe is slightly different. Thanks Lisa.5 stars

  13. Loved this recipe! Would totally do this again, it was easy and simple. Didn’t know it takes a little to create such a healthy and delicious dinner yum5 stars

  14. I tried this recipe yesterday for the first time and you can always count on the perfection of Lisa´s tips! The chicken was so so good and skin was as crispy as it can get. Highly recommend!! Thank you for this, it was sure not the last time to make it!5 stars

  15. This dish is a WINNER!! I agree with the amount of spices used, it is so flavorful. Super easy and definitely quick. This recipe will stay in my dinner arsonal.5 stars

  16. Delicious!  Crispy skin and super flavorful spice mix. Will definitely be making this again. 5 stars

  17. I can’t believe I haven’t made these before now. So delicious.5 stars

  18. Amazing recipe!! Chicken was luscious and lip-smackingly good!! Both hubby and 4-year old cleaned out their plates. The only change I made was to add a pinch of cayenne and some garam masala to hubby and my portions, for extra heat and spiciness.

    I paired with Lisa’s roasted sweet potatoes as well ;)5 stars

  19. My daughter wanted shake and bake. So I made this instead. She absolutely loved it! She told me this should replace all future shake and bakes and that the spices were perfect. I used lemon pepper, and Italian seasoning for the oregano and thyme :). Thank you!5 stars

  20. The baking rack linked to says its only safe to 300F but this recipe calls for baking at 425F, is there a different rack that is safe for higher temps?

  21. Chicken really tasted great!! The skin was indeed crispy and juicy in the middle. Made it 2 times already and a hit with my picky eaters!!5 stars

  22. I made it and the thighs turned out perfectly. The skin was crispy and thighs were juicy. My 9 yr old picky eater even loved them!! Tasted really good !!5 stars

  23. This was my first time cooking chicken thighs…ever! My oven did smoke a lot like some of the other commenters, so I got a tad nervous. One major issue, a few of my pieces were still “red” in one place near the bone even though the temp read past 165. What might I try differently next time? Great recipe!

    • It sounds like your oven might be cooking hot. It’s common for ovens to be up to 50 degrees off in temperature! Next time I’d recommend lowering the temperature a little and cooking them longer. Hope that helps!

  24. Delicious recipe. I also had an issue with profuse smoking and splattering, but I realized what I did wrong right after. I substituted avocado oil with olive oil, which has a much lower smoke point. I’m sure others that had the same issue made the same mistake I did lol.5 stars

    • Hi Sonja – thanks for sharing that! Ironically, I used olive oil on my last batch and didn’t have any splattering or smoking, so I’m still thinking it’s the individual ovens and settings. But it’s strange for sure!

  25. I made this a couple days ago. It was delicious, but smoked and spattered quite a bit. Had to clean my oven today. Do you have any tips to make it less messy?

  26. Omg!!! If you are having doubts about how good this chicken is , do not worry !!! It’s so good when you are tying to satisfy that fried chicken craving . Flavorful , crispy and still juicy 😋 just thinking about it makes me want to make it again today 😝 Súper súper yum 🤤 5 stars

  27. These chicken thighs are incredible! They are juice yet crisp and the seasoning is perfection! This is one of my favorite things to cook. 5 stars

  28. This is the best chicken thigh recepie ever! The chicken is super cruchy & the seasoning is just right! This a a family favorite. I also use this same seasoning blend on chicken fajitas.5 stars

  29. Can I use skinless and boneless thighs?

    • Yes, you can! Just make sure to watch the cooking time as it might cook a bit faster. Also, you won’t get super crispy skin as you would with skin-on thighs.

  30. I made this for dinner tonight and I have to say, this was possibly the juiciest chicken I have ever made. I can’t believe how easy this was but also how good it turned out. I will be making this quite often. Who needs the bucket when you can get this healthier dish with better flavor?5 stars

  31. This is one of the very few meals I’ve made that everyone in my family of 6 actually ate AND raved about!!!! Thank you!5 stars

  32. The recipe was great, except I smoked up the house and had to open all windows and doors and run all the ceiling fans. I guess I missed something. Also could not print this form the phone without all the pictures. I had to move the chicken to a covered braiser and lower the oven temp. That helped.3 stars

    • Hi Mark – I’m glad you loved the recipe! When you bake this make sure you’re using a standard oven setting and not a convection oven setting. Also, your oven might cook slightly hotter as it’s common for ovens to be up to 30 degrees off normal. For the printing, there’s a button at the top on mobile that you can uncheck printing the process shots.

  33. loved it.  So delicious.  Did it exactly as suggested.   Even followed the tips in the video.  Going to try it with legs with back to see how it works 5 stars

  34. What if… you accidentally buy bone-in, skin-on chicken wings? Any idea if this recipe can be used for those? Maybe a lower heat? :) 

    • Hi Emmy- I believe this can work with wings too! But maybe lower the heat a smidge and just keep an eye on it so it doesn’t burn.

      • Using full chicken wings worked great, and shared recipe with my mom! She made her thighs on the grill and loved your seasoning recipe. Thank you!!5 stars

  35. The chicken was so moist and flavorful. Easy recipe to follow and quick to make.5 stars

  36. This recipe was good and the chicken was moist, but I was really hoping for crispy, crunchy skin. What I got instead was dry and very tough, almost leathery, skin that you couldn’t really bite through easily. If I had used the convection setting I would have thought that to be the reason, but I used the regular Bake. What might have been the problem?4 stars

    • Hmm, it’s hard to say. My skin comes out crispy when I do it. Not as crispy as fried chicken, but certainly crispy enough to bite through. Sometimes it might just be differences in oven temps, as every oven cooks slightly differently.

  37. This recipe is super easy and the chicken is so good, crispy skin and juicy meat, WOW! Thank you!5 stars

    • Hi Sophia- Happy to hear you enjoyed these chicken thighs! Definitely one of my favorite chicken recipes to make :)

  38. This is absolutely wonderfully tasting but I can’t seem to get my skin crispy – what am I doing wrong??5 stars

    • Hi Simone – I’m happy you loved the recipe! It might just be the temperature in your oven. Next time try turning on the top broiler (if you have one) for a couple of minutes. Just keep an eye on them so you don’t accidentally burn the top.