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    🏠Home » Recipes » 101's Best Recipes

    Oven Baked Chicken Thighs

    Jan 16, 2022 | Last Updated Apr 18, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.29 from 546 votes

    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.

    a pile of chicken thighs on a white plate

    Table of Contents
    • 👨‍🍳Preparing Chicken Thighs to Bake
    • 🧂How to Season Baked Chicken Thighs
    • 🌡️What is the Best Final Internal Temperature for Chicken Thighs?
    • ⏰How Long to Bake Chicken Thighs
    • 🔥Smoking Ovens and What to Do About It.
    • ❓FAQs About Baked Chicken Thighs
    • 📖Related Chicken Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    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 most significant 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

    My Rating 5 out of 5. An excellent meal

    A very strong five.

    👨‍🍳Preparing Chicken Thighs to Bake

    This recipe assumes bone-in and skin-on chicken thighs. Boneless skinless chicken thighs are discussed below.

    Rinsing chicken is no longer recommended due to the health risks of splattering the work area. 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.

    🧂How to Season Baked Chicken Thighs

    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.

    🌡️What is the Best Final Internal Temperature for Chicken Thighs?

    The best final internal temperature for chicken thighs is 180°-185*. You are melting some collagen and connective tissue, and cooking up to 195° will still be okay, according to American Test Kitchen (subscription required). I have been using and recommending 185° for 12 years, long before ATK got on board.

    Many will argue for 165°, the USDA's minimum safe internal temperature suggested. 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.

    ⏰How Long to Bake Chicken Thighs

    At 425°, chicken thighs will bake to 180° in 30 to 35 minutes. This can depend on the weight and thickness of the thighs and your oven.

    The best oven temperature to bake chicken thighs at is 425° convection but use 425° conventional if you don't have convection. Using 450° without convection is okay but will tend to smoke more.

    You can use the different oven temperatures listed below.

    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 TemperatureConvection Oven TemperatureApproximate Cooking Time
    375°350°45-50 minutes
    400°375°40-45 minutes
    425° (Good)400°35-40 minutes
    425° (preferred)30 minutes
    These are time estimates to reach 180°-185°. Time will vary by size, thickness, the oven, and even the pan. Always cook to a final internal temperature. Please, never by time alone.

    🔥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.

    ❓FAQs About Baked Chicken Thighs

    What type of baking pan or tray to use?

    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.

    Do I have to use a rack for baking chicken thighs?

    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.

    Can I use skinless boneless chicken thighs?

    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.

    Can I make barbecued chicken thighs instead?

    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.

    Can I bake chicken thighs in a toaster oven?

    Probably but since there is a vast 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 have a controlled higher temperature and account for drainage. And like bigger ovens, you are cooking to a final internal temperature and never by time.

    How to store cooked chicken thighs?

    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.

    📖Related Chicken Recipes

    Oven Baked Chicken Legs – The Art of Drummies

    Grilled Chicken Drumsticks – The Art of Drummies

    Easy Grilled Chicken Thighs

    Chicken for a Hundred

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chicken Recipes
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    🖼️Step-by-Step Photo Instructions

    chicken thighs on a plate with seasoning

    Preheat oven to 425°F convection. Pat dry the chicken.

    trimming chicken thigh on a black board

    Trim any loose skin with no meat off. Also, remove any fat that is easily removed.

    spraying a rack on a tray with PAM

    Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM.

    sprinkling chicken thighs with seaoning

    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.

    cooked chicken thighs on the baking tray

    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.

    full plate of chicken thighs
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    📖Recipe

    a pile of chicken thighs on a white plate

    Oven Baked Chicken Thighs

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.29 from 546 votes
    Print Email Text CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 2 servings

    Ingredients

    US Customary - Convert to Metric
    • 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.
      chicken thighs on a plate with seasoning
    • Trim any loose skin with no meat off. Also, remove any fat that is easily removed.
      trimming chicken thigh on a black board
    • 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.
      spraying a rack on a tray with 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.
      sprinkling chicken thighs with seaoning
    • 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.
      cooked chicken thighs on the baking tray
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. DO NOT SKIP THE PAT DRY or you will not have crispy skin.
    2. Trim off any trimmable fat or extra skin.
    3. 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.
    4. 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.
    5. Options for other oven temperatures are in the blog post above.
    6. Spice as you want. I often add a touch of Cayenne.
    7. Scale to any amount you need.
    8. Skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes to make great oven-baked BBQ thighs.
    Always cook to a final internal temperature. Please, never by time alone.
    Smoking ovens have been an issue for some due to high temp cooking. I haven’t had a problem, BUT it is probably related to multiple factors.
    1. If there is trimmable fat, trim it.
    2. Use a pan with some side on it to keep any splatter contained.
    3. If your oven has a convection roast and convection bake, use the bake mode. Or skip the convection completely.
    4. 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.
    5. Of course, the oven should be clean, so the smoke isn’t coming from a previous splatter.
    6. 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

    Calories : 245 kcal (12%) | Protein : 25 g (50%) | Fat : 15 g (23%) | Saturated Fat : 4 g (20%) | Polyunsaturated Fat : 3 g | Monounsaturated Fat : 6 g | Cholesterol : 92 mg (31%) | Sodium : 686 mg (29%) | Potassium : 220 mg (6%) | Vitamin A : 150 IU (3%) | Calcium : 10 mg (1%) | Iron : 1.3 mg (7%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.

    Lilly laying on a plush toy cat
    Molly dog with tongue out

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    • Crock Pot Chicken Tacos

    Reader Interactions

    Comments

    1. Julie

      June 22, 2022 at 9:07 pm

      5 stars
      This is the only way I make chicken now! Question, the first time I made this, the skin was delightfully crackly crispy. I used a convection oven. Every time since, I’ve cooked them in a non convection oven. The skin is not as crispy. They do get up to 185. Should I try broiling them for 5-10 minutes? I don’t want to overcook them. Thanks!

      Reply
      • Dan Mikesell AKA DrDan

        June 22, 2022 at 9:20 pm

        Hi Julie,

        The broiler will crisp it some but it will not be quite the same as convection. That air movement with convection causes that crackly skin but just a few minutes of broiling will get a crispier skin. Start the broil a bit before they reach the final temperature.

        Dan

    2. Dbarrett57

      February 27, 2022 at 10:16 am

      What is 7:2:1 and 7:2:2 seasoning?. I have never heard of it before. Will Lawry’s Seasoned Salt work with this recipe?

      Reply
      • Dan Mikesell AKA DrDan

        February 27, 2022 at 10:26 am

        Welcome to the blog.

        7:2:2 is our homemade all purpose seasoning It is linked in the post and covered in the FAQs/Help area in the menu. It is a ratio of Diamond crystal salt to pepper to granular garlic powder. All salt is not equal, so if you use Morton or similar the use 4 parts not 7.

        Having said that, season however you want and it will be good. I think Lawry's is a fine choice—I use it a lot for many things.

        Dan

    3. Gretchen

      January 30, 2022 at 5:43 pm

      5 stars
      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. I also would like to note that I appreciate how much time and effort you put in to your recipes to give step by step instructions. Everything is so easy to follow and you answer all of the questions. Thank you for your time!

      Reply
    4. Robin

      January 16, 2022 at 3:59 pm

      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!

      Reply
    5. Ms. Dale Goodloe

      December 18, 2021 at 6:54 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        December 18, 2021 at 10:52 pm

        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

    6. suescatlady

      November 07, 2021 at 7:18 pm

      5 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        November 07, 2021 at 7:30 pm

        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

    7. Julie

      July 23, 2021 at 7:15 pm

      5 stars
      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!

      Reply
      • j

        August 03, 2021 at 6:48 pm

        thanks looks good and i'm cooking them right now!

    8. Deborah L.

      July 16, 2021 at 6:34 pm

      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.

      Reply
      • Julie

        July 23, 2021 at 7:17 pm

        Therms pen is the best! I have two!

    9. Marianne

      May 09, 2020 at 8:36 pm

      5 stars
      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.

      Reply
    10. Lilianne

      January 12, 2020 at 3:59 pm

      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.😔

      Reply
      • Elisabeth

        May 03, 2021 at 3:24 pm

        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.

    11. Elisabeth

      January 09, 2020 at 11:17 am

      Can this be done with skinless thighs?

      Reply
      • Dan Mikesell AKA DrDan

        January 09, 2020 at 11:22 am

        Hi Elisabeth,

        Welcome to the blog.

        I have that covered in the discussion in the post. So yes with some adjustments.

        Dan

    12. Juvet Dakay

      January 03, 2020 at 1:14 am

      5 stars
      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.

      Reply
    13. Greg C.

      December 30, 2019 at 10:06 pm

      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!

      Reply
      • Dan Mikesell AKA DrDan

        December 30, 2019 at 10:12 pm

        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

    14. Connie Landwehr

      December 29, 2019 at 10:26 am

      5 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        December 29, 2019 at 10:35 am

        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

    15. TARASIA WILLIAMS

      November 03, 2019 at 3:14 pm

      5 stars
      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!!

      Reply
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