Perfect oven baked chicken thighs are ready in only 35 minutes. With deliciously crispy skin and juicy inside, baked chicken thighs are economical, tasty, and require almost no skill.
Introduction
Just one pan and a bit of seasoning will get you the best baked chicken you will ever taste—an excellent recipe for two or a crowd.
This is an easy recipe with simple step-by-step photo instructions to get great tender and juicy thighs every time. So easy, it will be one of your regular rotation of recipes.
This is a modification of my Oven Baked Chicken Legs – The Art of Drummies recipe. People kept asking for a thigh-specific recipe. The baking time differs slightly, but trimming and dealing with the fat is the biggest difference.
🐓Why some people prefer chicken thighs?
- The chicken's dark meat is moist and flavorful. Why? Mostly the fat keeps it that way.
- They are economical and always available.
- Are delicious.
- Make great leftovers.
How much fat is there in chicken thighs?
Since we are dealing with a natural product, there is some variability but think of a thigh having about two to three times the fat of chicken breasts.
Here are the numbers from the National Chicken Council. Roasted, a skin-on thigh has 15.5 grams of fat, while a skin-on split chicken breast is 7.8.
My Rating
A very strong five.
👨🍳Preparing Chicken Thighs to Bake
No. Due to the health risks of splattering the work area, we no longer rinse chicken. See Chicken… To Rinse or Not To Rinse? for more information.
A good pat dry with a paper towel will help get crispy skin.
After you pat dry the chicken thighs, trim off any trimmable fat and excess skin.
This recipe assumes bone-in and skin-on chicken thighs. Boneless skinless chicken thighs are discussed below.
Just a good sprinkle of kosher salt and black pepper will be enough. I usually use All Purpose Seasoning - 7:2:1 and 7:2:2. If you want a little heat, I also add a pinch of cayenne pepper.
Feel free to season to your taste. Common flavors like paprika, oregano, thyme, Italian spice mix, poultry seasoning, garlic powder, onion powder, or other spice rubs. Some people will use things like BBQ sauce, mustard, or honey, but, of course, the skin will not be crisp.
Yes easily. Skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes of cooking to make great oven baked BBQ thighs.
I usually use a sheet pan covered with foil to help clean up. But a more traditional baking dish will be fine as long as the thighs fit without touching.
I highly recommend using a rack. There will be rendered fat drainage, and the rack will get the thighs out of that for better texture.
You can cook this without a rack, but you will be happier with a rack.
♨️Baking Chicken Thighs
Yes, if using skinless boneless chicken thighs, give them a brush of vegetable or olive oil.
They will tend to be smaller and thinner and there is no bone to absorb heat. Cooking time will be faster, generally by 5-10 minutes. So you will need to adjust your estimated cooking time. But remember, you are cooking to a final internal temperature of 180°-185° and not by time.
The best oven temperature for chicken thighs is 425°. I prefer to use convection 425° or a 450° conventional oven—but I see smoke more at the higher conventional oven temperature.
You can use as low as 350° convection but will require time adjustment and not be as crispy and the moisture and juices may suffer.
Probably but since there is a huge range of what is called a "toaster oven", an absolute answer is impossible.,
Most toaster ovens will be able to cook chicken thighs. The oven must be able to have a controlled higher temperature and you must account for drainage. And like bigger ovens, you are cooking to a final internal temperature and never by time.
The best final internal temperature for chicken this 180°-185*. You are melting some collagen and connective tissue, and cooking up to 195° will still be OK, according to American Test Kitchen (subscription required).
Many will argue for 165°, the minimum safe internal temperature suggested by the USDA. But there is a difference between safe and done. Pork is safe at 145°, but you sure won't want your pulled pork to be cooked to 145°F. It would be terrible.
Also, some recipes call for cooking "until fluids run clear" or "no pink at the bone." How are you supposed to do that? Also, I suspect it may even be below the safe minimum temperature since the pinkness disappears at about 155°F.
Most thighs will be done in 30 minutes or a bit longer at the suggested oven temperature. Time will vary by the weight and thickness of the thighs, the oven, and even the baking pan.
You should never cook chicken by time alone. Always cook to the final internal temperature you want.
Store airtight in the refrigerator for 3-4 days. You can also freeze cooked chicken breasts for 3-4 days but thaw before reheating.
The skin will be much better freshly cooked.
⏰🌡️Cooking Time and Oven Temperature
Cooking time will vary by your oven, the thickness, and the size of the chicken. Boneless will be about 5-10 minutes less.
Times are provided for planning only and assume a final internal temperature of 180°-185°. Use an instant-read thermometer or meat thermometer of some type.
| Conventional Oven Temperature | Convection Oven Temperature | Approximate Cooking Time |
|---|---|---|
| 375° | 350° | 45-50 minutes |
| 400° | 375° | 40-45 minutes |
| 425° | 400° | 35-40 minutes |
| 450° | 425° (preferred) | 30 minutes |
Smoking Ovens and What to Do About It.
Smoking ovens have been an issue for some due to high temp cooking. I haven't had a problem, BUT it is related to multiple factors.
- First, if there is trimmable fat, trim it.
- Use a pan with some side on it to keep any splatter contained.
- If your oven has convection roast and convection bake, use the bake mode.
- You could turn down the oven by 25°-50°. This will increase the cooking time some and may prone to drying out some. Remember to cook to an endpoint, not by time.
- Of course, the oven should be clean, so the smoke isn’t coming from a previous splatter.
- Some water in the pan under the rack will prevent the smoking issue. Fat drips and then hits the water and will be 212° immediately and will not smoke.
📖Related Chicken Recipes
Oven Baked Chicken Legs – The Art of Drummies
Grilled Chicken Drumsticks – The Art of Drummies
🖼️Step-by-Step Photo Instructions
Preheat oven to 425°F convection. Pat dry the chicken.
Trim any loose skin with no meat off. Also, remove any fat that is easily removed.
Prep a baking sheet. Line with aluminum foil, add a rack, and give a heavy spray of PAM.
Place thighs skin down and sprinkle lightly with the spices of your choice. I went with 7:2:1 or 7:2:2. If you don't have that, just a little salt and pepper to taste. A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
With skin side up, bake until internal temp of 180° to 185°F—about 30 minutes of cooking time. Then rest for 5 minutes or more before serving.
📖Recipe
Oven Baked Chicken Thighs
Ingredients
- chicken thighs - do as many as you want
- 7:2:1 or 7:2:2 Seasoning - or kosher salt and pepper to taste
Instructions
- Preheat oven to 425°F convection. Pat dry the chicken.
- Trim any loose skin with no meat off. Also, remove any fat that is easily removed.
- Prep a baking sheet. Line with aluminum foil, add a rack, and give a heavy spray of PAM. Use a baking sheet or pan big enough to hold all the thighs without touching.
- Place thighs skin down and sprinkle lightly with the spices of your choice. I went with 7:2:1 or 7:2:2. If you don't have that, just a little salt and pepper to taste. A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
- With skin side up, bake until internal temp of 180° to 185°F—about 30 minutes of cooking time. Then rest for 5 minutes or more before serving.
My Private Notes
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 a rack.
- Cook at high temp and use a thermometer to be sure you get to 180°-185°. Do not guess. Thighs are safe to eat at 165°F but tender at 185°F.
- 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.
- Skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes to make great oven-baked BBQ thighs.
- If there is trimmable fat, trim it.
- Use a pan with some side on it to keep any splatter contained.
- If your oven has a convection roast and convection bake, use the bake mode. Or skip the convection completely.
- You could turn down the oven by 25°-50°. This will increase the cooking time some and may prone to drying out some. Remember to cook to an endpoint, not by time.
- Of course, the oven should be clean, so the smoke isn’t coming from a previous splatter.
- Some water in the pan under the rack will prevent the smoking issue. It will cool the fat when it drips.
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
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Editors Note: Originally Published January 24, 2014. This recipe is part of my family of chicken recipes. There have been updating photos and added information since the original version.
Robin
Going to try this as soon as I can get to the store to buy chicken. But I just had to let you know how much I appreciate all the pictures of the steps in your recipe. Most sites don't do that and I pretty much have quit looking at those recipes as they usually don't turn out so well for me and I consider myself a pretty knowledgable cook. I'm so appreciative that you take the time to do that and don't just show a hundred pics of the end result. Every one of your recipes I have tried have turned out wonderful. Love simple, economical and tasty recipes. You should be quite proud!
Ms. Dale Goodloe
I just have a regular, cheap electric oven (live in an apartment). After reading the comments, I'm concerned about fixing these and having splatter on the inside of the oven. May just reduce the temp.
Dan Mikesell AKA DrDan
Welcome to the blog.
There are a couple of things you can do to decrease splatter.
1-use a pan with a higher edge... like a cake pan
2-trim all the fat you can before cooking.
3-and the stuff in the smoking oven suggestions which includes decreasing the temp a bit.
Dan
suescatlady
I never leave comments. I've used this recipe twice now and it is the best. Trimming the excess skin really helps to control the amount of mess. I'm not a fan of fried chicken or the mess it makes. Really try to keep meals low in fat. On the other hand my husband loves fried chicken. I refuse to fry. This recipe is wonderful. The skin is very crispy and the meat isn't fatty at all. We are both satisfied.
I rub the rack with vegetable shortening and clean up is a breeze. Tried using coconut oil but that didn't help at all.
Thanks for the wonderful recipe. I'm guessing drumsticks could probably be cooked the same way.
Dan Mikesell AKA DrDan
Welcome to the blog. So glad you find it useful.
Drumsticks are basically the same. A little more trimming on the thighs. The drumstick is the original recipe and people kept asking for thighs. I couldn't convince them it was about the same so after a few years, I added more trimming and discussion then made it a separate recipe.
The drumsticks are https://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/ and it really came from the "chicken for a hundred" recipe which was a large cooking and I had to experiment with techniques to get it done right and safely.
Dan
Julie
I am never doing chicken another way! Normally I eschew chicken skin. I not only did I eat the skin from my piece, but from a leftover piece! 425 and 185 is my new mantra. Thank you. It was scrumptious!
j
thanks looks good and i'm cooking them right now!
Deborah L.
I'm about to make Chicken thighs. But looking at the picture of Molly and Lily, it's hard to believe they were taken in January. Heat advisories here on the east coast and the girls look like I've been feeling. Hot, hot, hot. Almost too hot to look for veggies in my garden. Running the chicken in a pan out to the grill, Closing the lid. and hoping for the best. By Thermopen, of course. We bought ours through your website. I consider myself an experienced cook and occasionally it proves me wrong. So very wrong...
Will rate when this grill experiment is over.
Julie
Therms pen is the best! I have two!
Marianne
Just finished making your oven baked chicken thighs. This was fabulous! I marinated the chicken first and then followed your instructions allowing some more spices to be added. I must say that this was the most tender chicken we have eaten in some time. I usually cook it too tough or dry. Looking forward to trying some of your other recipes. Thank you for posting these recipes.
Lilianne
The chicken thigh recipe was great, but it splattered the ceiling of the oven and we could not get it clean. I've been afraid to try any chicken in the convention oven with skin on it again.😔
Elisabeth
This happened to me, too. The next time I cooked them, I put the chicken on a rack in the middle of the oven. Then I put another rack as close to the top of the oven as it would go and placed a sheet of parchment paper on it. (I weighted the paper with a small ramekin filled with pie weights to keep it from shifting in my convection oven when the fan was on.) This was effective at preventing any splatter from hitting the ceiling of the oven. Any splatter that hit the top rack was easy to remove with a scrubby sponge.
Elisabeth
Can this be done with skinless thighs?
Dan Mikesell AKA DrDan
Hi Elisabeth,
Welcome to the blog.
I have that covered in the discussion in the post. So yes with some adjustments.
Dan
Juvet Dakay
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.
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
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
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
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
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!!