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
Bake chicken thighs at 425°F (400°F convection) for about 30–40 minutes, until they reach 185°F internally for crispy skin and tender meat.
• 425°F regular oven (400°F convection) — 30–40 minutes → best for crispy skin
• 450°F regular oven (425°F convection) — 30–35 minutes → fastest, watch closely
• 350°–400°F ovens work, but take longer and produce less crisp skin
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.
A Villarreal says
Made this last night in our convection oven. Smoked up the house so I spent the night trying to get rid of the smell. Cleaned the whole oven this morning. Meat registered 185 when the 35 minutes was done. Personally I found it a little too juicy, pulled the skin off and ate it. Next time I think I will use chicken breast with skin removed and more spices. Hopefully it will be less likely to smoke up the house. Recipe was quick and have been looking for one that will provide us with a quick flavorful meal so will try again.
DrDan says
Sorry you had the smoke issue. See the recipe write-up and the notes in recipe card for hints about the smoke. If you repeat with chicken breasts, they only need to get to 165. If you use 185, they will be dry since there is very little fat.
Dan
Paul Hammond says
Cooking chicken thighs couldn't be easier. We do four thighs at a time in a toaster oven on a rack with foil underneath. We set the timer for 60 minutes in a 400 degree over. Also heavily spice both sides of the chicken, but don't over salt. The chicken comes out crispy and tender every time. It's our favorite go to dinner.
arthur says
put onions under the thighs to avoid sticking
gail victoria says
I always remove chicken skin and fat underneath to spare myself those calories. Then I do whatever I can to roll the chicken pieces, mostly thighs and legs, around whatever type bread crumbs I have in the pantry which varies from Panko to sourdough to coconut flour to finely minced seeds as sesame or pumpkin, leftover chips which I finely grind, again whatever I have in the pantry. Then always bake. The problem is when I flip the pieces over so the bottom will bake as crispy golden brown as the top, the crumb mixture comes off the pieces originally bottomside and gummy, not crispy dry as the initial topside. Anything I can do to achieve two sided baked crispy skinless chicken?
DrDan says
Hi Gail,
My suggestion: if you remove the skin, give the chicken a light brush of mayo or yogurt (Low or non-fat should be fine). A little seasoning salt Lowery's or similar, garlic powder, and pepper in the mayo/yogurt. Add the coating of bread crumbs or other (just a nice sprinkle should do, not heavy). Then cook on a rack on a rimmed baking tray in a convection oven if possible. Don't flip. The rack is key here. Your local stores should have a rack or Amazon. Be sure it is oven safe and not just a cooling rack. The bottom won't be as crispy as the top but acceptable.
See https://www.101cookingfortwo.com/parmesan-mayonnaise-baked-skinless/
Dan
B. says
This recipe was perfect! I didn't have issues with my convention oven. Delicious taste and fast clean up! Thank you!!
Carol Knesebeck says
Instead of using a rack I cut potatoes and carrots into large chunks, halved some mushrooms and added a few onion slices. Placed the trimmed chicken on top and baked as per directions. One pan dinner! The veggies cooked perfectly in the drippings and were so tasty that my kids asked for more carrots! Bestill my heart!
halfadime7 says
Hi Dr Dan... Just wondering why no baking powder in this recipe for the crispy skin like you do with the garlic breasts?
DrDan says
With the high cooking temperature for longer, it doesn't seem necessary.
Dan
Kevrob says
I have used the drumstick recipe many times, and for whole chicken legs, too. I use a poultry rack, the type that allows me to bake a whole chicken above the foil-lined broiler pan it sits in. I did 4 lbs of drummies tonight. Just as I do when I bake a chicken, I pour off all but 2 tbsps and make gravy,using the recipe on my corn starch container. I suppose I could save all the pan drippings and make even more gravy! My seasonings: marinate in lemon soy and olive oil, overnight. Pour it off, and pat dry well. Ground sea salt, ground lack pepper and a generic poultry seasoning I get cheap at a bargain outlet. ($1 a container.) Sides tonight: leftover generic stove top stuffing and a steamed frozen vegetable medley. These are always outstanding, and when I bring them to work for lunch, the ladies, some who can really cook, quiz me on why they smell so good! Thanks,Dr D!
DrDan says
Excellent,
Thanks for sharing.
Dan
The Knitting Archaeologist says
Sigh. This smoked up my entire apartment and set off my smoke alarm even with 4 windows open, my air purifier on, and the front door ajar. The smoke started about 15 minutes into baking... My cooling rack is foldable, so maybe the height was a factor? Also I cooked 4 thighs at 425. Maybe I need to lower the heat more? I made these for the work week, so I haven't tried them yet, but they looked amazing coming out of the oven. Just worried about setting off the alarm next time I make them....
DrDan says
Hi Knitting Archaeologist
Hi Knitting… we are connected to some extent. My wife is a totally devoted knitter since her retirement and has converted the exercise room to her “stash” (it is now full). And I do have a daughter with an archaeology degree.
Now back on task. I have a long paragraph at the end of the recipe card above with suggestions. It has happened to a number of people but most have no problem. In fact, I just did a tray.
So the keys are a clean oven, tray with side, trim all fat that you can, use convection bake and not roast. And decrease the oven temp some if nothing else works. I don't think the cooking rack was the issue unless it was not oven safe.
Please let me know if you have more issues.
Dan
Michael says
If I wanted to reheat the already cooked chicken in the oven the next day, what temperature should I be using to avoid it drying out?
DrDan says
I have no good answer for this. Oven seems to dry and microwave changes texture some. Of the two, I guess I would pick the microwave but the skin will be trash.
Dan
Dave says
Very easy and delicious
I give 4 stars....
DrDan says
Thanks for the note and rating.
Dan
Toni says
Great recipe!
I added red potatoes cut in half with cut side down. Some of the fat browned them. Delicious. Just added green beans to round out the dinner. A real keeper.
Robert Wm Ruedisueli says
I recommend dusting chicken with a little pastry flour. (Whole wheat if you have it).
It shouldn't be enough to form a coating, just enough to soak up a little of the fat and prevent sticking. The starch will allow some of the oil based flavors to mix with some of the water based flavors. Not as much as cooking wine does, but it's a lot cheaper,
It should not be distinguishable from the spices at the proper amount, and if you make your premixed spices you can premix in a small amount flour so it can be used as a drying agent to keep the spices from getting too moist in humid environments.
Katie Flint says
made this for dinner last night - chef error made the chicken a little too dry, but the crispy seasoned skin was a winner! Will definitely be making again!
DrDan says
Hi Katie,
Thanks for the note.
Dan
Dise says
Thank you very much. This was super easy for someone who's new to cooking and tastes great... way better than traditional soggy baked chicken.
DrDan says
Thanks for the note. I try to make most recipes easy for the new cooks. Look around and let me know if you have any questions.
Dan
Betty King says
I googled & saw your recipe... I was looking for a basic oven baked recipe SPECIFICALLY for bone in thighs that didn't have a bunch of additional sauces or seasoning. I used salt, pepper & paprika. THIS one looked perfect.. after reading through the comments I learned that since my oven is a standard gas & not. Convection I allowed for extra time. I also realized & expected a bit of oven smoke. It took me an extra 15 minutes (I used my digital thermometer) & turned my oven down from 425 to 400 for the last 10... didn't want my skin to burn. It turned out Perfectly flavored & cooked (juicy not bloody by the bone) & most importantly I was able to use the smoked Pineapple Habanero sauce I wanted as a table glaze/dipping sauce! Thanks for sharing!
DrDan says
Hi Betty,
Thanks for the note. All recipes are just guidelines, so your adjustments are great and thanks for reporting your experience.
Dan