Crispy baked chicken thighs are simple—just pat dry your bone-in or boneless thighs, add simple seasoning, then roast for about 35 minutes. You’ll get juicy meat and golden, crispy skin using convection or a regular oven.
⏱️ Quick Answer: How Long to Bake Chicken Thighs
Thighs are safe at 165°F, but much more tender at 185°F when the connective tissue melts. Always use an instant-read thermometer.
Recommended temperatures and approximate times:
• 400°F convection (425°F regular) – 35–40 minutes
• 425°F convection (450°F regular) – 30–35 minutes
350°F convection (375°F regular) may be used and will take 45–50 minutes.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🐓 Ingredients
- 👨🍳 Quick Overview: Baked Chicken Thighs in the Oven
- ⏰ How Long to Bake Chicken Thighs
- 🌡️ The Best Final Internal Temperature for Chicken Thighs
- 🐓 Boneless or Skinless Chicken Thighs
- 🧂 Seasoning Options
- ❓FAQs
- 🍽️ Serving Chicken Thighs
- 🐓Related chicken recipes
- ❄️ Storing and Reheating Leftovers
- 🔥How to Prevent Smoking Ovens
- 📖The Recipe Card
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."
🧡 Why You’ll Love This Recipe
- Crispy skin, juicy meat — roasting to 185°F gives chicken thighs the perfect texture.
- An easy and reliable recipe — minimal prep, no tricks, and it works in convection or regular ovens.
- Flexible — bone-in or boneless, skin-on or skinless, it all works.
- Dinner-ready fast — about 35 minutes total cook time, and no marinade needed.
🐓 Ingredients
- Chicken thighs — Bone-in with skin is the standard, but boneless or skinless work too. Just adjust the time based on the thickness.
- Seasoning — Use kosher salt, black pepper, and garlic powder (All-Purpose Seasoning).
- Other options — Any spice rub you like, or brush on BBQ sauce during the last 5 minutes.
👨🍳 Quick Overview: Baked Chicken Thighs in the Oven
1. Prep
Pat the chicken dry with paper towels. Trim excess fat and loose skin.
Line a baking sheet with foil and add a rack if you have one—spray with PAM cooking spray.
2. Season
Sprinkle both sides with your favorite seasoning—salt, pepper, garlic powder, or your go-to rub.
3. Bake
Bake at 425°F convection (or 450°F oven) until the internal temp is 185°F—about 30–35 minutes for bone-in chicken thighs in the oven.
✅ Pro Tip: Chicken is technically safe at 165°F, but thighs are much better at 185°F—more tender and easier to eat.
👇 Scroll down for step-by-step photos, tips, and the full printable recipe card.
⏰ How Long to Bake Chicken Thighs
Bake chicken thighs at 425°F convection (or 450°F regular) for 30 to 35 minutes—that’s the best balance of crispy skin and tender, juicy meat. Lower oven temperatures may also be used.
🔥 Approximate Oven Baking Times
- 350°F regular oven – 50–55 minutes (may dry more)
- 350°F convection / 375°F regular – 45–50 minutes
- 375°F convection / 400°F regular – 40–45 minutes
- 400°F convection / 425°F regular – 35–40 minutes
- 425°F convection / 450°F regular – 30–35 minutes (recommended)
✅ Always cook to a final internal temperature of 185°F—use time only as a guide. Boneless and thinner thighs will cook a bit faster.
✅ Using a toaster oven? The same method applies. Make sure it holds temperature and use a pan with sides so the fat can drain. Cook to 185°F, not by time.
🌡️ The Best Final Internal Temperature for Chicken Thighs
Chicken thighs are safe to eat at 165°F, but they’re not at their best. For tender, pull-apart dark meat, you need to go higher.
Aim for 185°F to 195°F. That range melts the connective tissue, giving you juicy, flavorful thighs with the right texture.
This isn’t just opinion—American Test Kitchen recommends it too (subscription required). The USDA minimum is 165°F, but that’s ideal for lean white meat like chicken breasts—not thighs.
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🐓 Boneless or Skinless Chicken Thighs
This recipe is written for bone-in, skin-on thighs, but skinless and/or boneless thighs work just as well.
- Skinless thighs: Brush lightly with oil to help browning.
- Boneless thighs: Cook faster—expect 5 to 10 minutes less.
- Smaller cuts (common with skinless or boneless) also cook quicker.
✅ Still cook to 185°F for best texture. Time is just a guide.
🧂 Seasoning Options
Start simple with your favorite seasoning salt or just kosher salt and black pepper. That’s often all you need.
I usually use my All-Purpose Seasoning—a blend of salt, pepper, and garlic powder.
Other great options:
- Paprika, oregano, thyme
- Italian or poultry seasoning
- Garlic or onion powder
- Your favorite spice rub
Want BBQ chicken thighs? Use a BBQ dry rub and brush on sauce during the last 5 minutes of baking.
Prefer a marinade? Try my butter, garlic, and lemon chicken marinade or any marinade you love.
❓FAQs
Chicken thighs are safe at 165°F, but for the best texture, cook them to 185°F. That higher finish melts connective tissue, making the meat tender and juicy.
Absolutely. Convection gives crispier skin and cooks faster. Use convection bake (not roast) if you have both. For a regular oven, increase the temp by 25°F or add 5–10 minutes.
Yes. Make sure it holds temperature and use a pan with sides so fat can drain. Just like a full oven, cook to 185°F—not by time alone.
Usually not—chicken thighs have enough fat. For skinless thighs, a light brush of oil helps browning in the oven.
It helps. A rack lifts the thighs out of the fat for better texture and easier cleanup. Not required, but worth using if you have one.
🍽️ Serving Chicken Thighs
Pair your chicken thighs with simple sides like:
🐓Related chicken recipes
Baked and indoor favorites:
Grilled options:
Grilled Chicken Thighs
Perfectly Grilled Chicken Thighs are juicy and tender, with crispy skin and delicious char. They are fast and easy on your gas grill with only a few simple steps.
❄️ Storing and Reheating Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3–4 months—just wrap tightly to avoid freezer burn.
♨️Best Ways to Reheat
- Oven: Reheat at 350°F for about 15 minutes. Best texture.
- Air fryer: Works great for restoring some crisp.
- Microwave: Fast, but the skin will be soft and the texture less appealing.
✅ If frozen, thaw overnight in the fridge before reheating.
🔥How to Prevent Smoking Ovens
High heat and fatty cuts like chicken thighs can sometimes cause your oven to smoke. It’s not dangerous—but it can be annoying. Here’s how to reduce the risk:
- Trim excess fat and loose skin before baking
- Use a pan with sides to catch splatter
- Make sure your oven is clean—old grease is a common smoke source
- Add a little water under the rack (optional) to cool drips—reduces smoke, but may soften the skin slightly
- If your oven has both convection roast and bake, choose convection bake—it uses less top heat and smokes less
- You can also lower the oven temp by 25° to 50°F—this reduces smoke but increases cook time and may dry the chicken more
✅ No matter what, always cook to an endpoint of 185°F, not by time.
📖The Recipe Card
Crispy Oven Baked Chicken Thighs (Bone-In or Boneless)
Video Slideshow
Ingredients
- 2 chicken thighs - do as many as you want
- coarse salt and pepper to taste - or seasoning of your choice
Step-by-Step Instructions
Prep
- Preheat oven to 425°F convection (or 450°F conventional)
- Pat dry the chicken with paper towels. Trim off any loose skin and easily trimmable fat.
- Prep a sheet pan by lining it with aluminum foil. Add a rack if you have one and a heavy coat of PAM cooking spray.
Season
- 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 Kosher salt and black pepper are fine, or the seasoning you like. We use our homemade 7:2:2, which adds some garlic.
Bake
- Bake skin-side up until the internal temperature is 185°F—about 30–35 minutes. Let rest 5 minutes before serving.
Recipe Notes
Pro Tips
- Pat dry for crispy skin—don’t skip it.
- A rack helps, but you can bake without one.
- Cook to 185°F, not just until it “looks done.
- A convection oven is recommended but not required—see the post for alternate oven temps.
- 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 5 minutes to make great oven-baked BBQ thighs.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editors Note: Originally Published January 24, 2014. Updated with re-edited photos and added information since the original version.
Lena says
How would these hold up with a sauce being added to them at the last minute? I am looking to make chicken thighs with a cream sauce for a crowd and want to avoid soggy chicken.
Dan Mikesell AKA DrDan says
Hi Lena,
Welcome to the blog. I have never tired it but probably better than most.
Hope that helps.
Dan
kate says
hi,
I love this recipe....it's the only one i use to bake chicken thighs.
would there be a time difference to bake chicken quarters and if so, what would it be?
thanks
Dan Mikesell AKA DrDan says
Hi Kate,
Welcome to the blog.
Chicken quarters will take a few more minutes usually. But cook with the dame instructions and to the same internal temperature.
Hope that helps.
Dan