Crispy Oven-Baked Chicken Thighs have delicious crispy skin and are moist and tender inside. This simple recipe requires trimming, patting dry, seasoning, and baking. Follow the easy step-by-step photo instructions for perfect chicken thighs every time in your oven, whether using convection or not.
🐓Ingredients
Chicken thighs—bone-in or boneless thighs
Seasoning—salt, black pepper, and garlic powder mixture (All-Purpose Seasoning) OR
Optional seasoning of your choice OR BBQ sauce
Jump To (scroll for more)
- 🐓Ingredients
- 👨🍳How to Bake Chicken Thighs—Step-by-Step Photo Instructions
- ⏰ How long to bake chicken thighs
- 🐓Baking skinless, boneless chicken thighs
- 🧂Seasoning options
- 🌡️The best final internal temperature for thighs is 185°
- 🐓Related chicken recipes
- 🍽️Serving chicken thighs
- ❄️Storing and reheating leftovers
- ❓FAQs
- 🔥What to do about smoking ovens
- ⚕️Food safety
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment from Gretchen :
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"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."
Make them right every time! There are only a few secrets to making the best baked chicken thighs.
- Use a high-temperature oven, preferably with convection.
- Use a rack to elevate the chicken thighs above the drippings, if possible.
- Lastly, and most importantly, cook to the proper internal temperature of 185° to melt the connective tissue—don't stop at 165°.
Make this recipe for chicken thighs in your oven with the easy step-by-step photo instructions with only 5 minutes of preparation and 30 to 35 minutes of baking time.
👨🍳How to Bake Chicken Thighs—Step-by-Step Photo Instructions
1. Pat dry and trim off loose skin and easily trimmed fat.
2. Prep a sheet pan with aluminum foil and a rack—coat with and PAM cooking spray.
3. Spice both sides with the seasoning of your choice.
4. Bake in a preheated oven at 425°F convection until the internal temperature is 185°F—about 30-35 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰ How long to bake chicken thighs
It will take 30 to 35 minutes to bake chicken thighs at 425° convection. The time will vary depending on the weight and thickness of the thighs and your oven temperature.
Times are approximate and provided for planning only. Cook to a final internal temperature of 185° using a meat or instant-read thermometer.
- Chicken thighs baked at 350°F conventional takes about 50-55 minutes—will dry more.
- Chicken thighs baked at 350°F convection or 375°F conventional takes about 45-50 minutes.
- Chicken thighs baked at 375°F convection or 400°F conventional takes about 40-45 minutes.
- Chicken thighs baked at 400°F convection or 425°F conventional takes about 35-40 minutes—recommended.
- Chicken thighs baked at 425°F convection or 450°F conventional takes about 30-35 minutes—recommended.
ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.
🐓Baking skinless, boneless chicken thighs
This recipe assumes skin-on bone-in chicken thighs. Skinless chicken thighs, with or without bone, will also work well—brush them with vegetable or olive oil. They tend to be smaller and thinner, which will decrease the cooking time. And, if boneless, the cooking time will decrease even more.
Remember, you are cooking to a final internal temperature of 185°+, not by time. The cooking time will probably be 5 to 10 minutes less.
🧂Seasoning options
A good sprinkle of kosher salt and black pepper for seasoning will be enough. I usually use my All Purpose Seasoning, which has kosher salt, black pepper, and garlic powder.
You may also use other spices, such as paprika, oregano, thyme, Italian spice mix, poultry seasoning, garlic powder, onion powder, and spice rubs.
Make great baked BBQ chicken thighs with a BBQ dry rub and brush with your favorite BBQ sauce for the last 5 minutes of cooking. Or make some tasty marinaded chicken thighs with my butter, garlic, and lemon chicken marinade or any marinade you love.
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🌡️The best final internal temperature for thighs is 185°
According to American Test Kitchen (subscription required), the best final internal temperature for chicken thighs is 185° to 195°F*. You need to melt some connective tissue for the best texture.
The USDA's minimum safe internal temperature is 165°, perfect for white meat like chicken breasts, but dark meat with connective tissue will still be stringy and tough.
🐓Related chicken recipes
For other inside quick chicken recipes, check out Oven Baked Chicken Legs, Sear and Bake Chicken Breasts, or Chicken Breasts in a Convection Oven.
You can also fire up the gas grill for Grilled Chicken Breasts on a Gas Grill or Grilled Chicken Drumsticks.
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.
🍽️Serving chicken thighs
Serve with one-pot mac and cheese, Stovetop French fries, Oven Roasted Red Potatoes, or vegetables like a fresh spinach salad, green beans with almonds, or microwave corn on the cob.
Finish the meal with Fresh Strawberry Pie with Jello or Old Fashioned Apple Crisp.
❄️Storing and reheating leftovers
Leftovers can be stored sealed in an airtight container in the refrigerator for 4 days or frozen for 3-4 months.
To reheat leftovers, thaw overnight in the refrigerator if frozen. Leftovers will have a much better texture when reheated in the oven at 350° for about 15 minutes. An air fryer works well, also. A microwave can be used, but it affects the texture adversely.
❓FAQs
No. It will interfere with the crisping of the skin. So, no aluminum foil or lids.
It is not needed, and I don't. Thighs are high in fat, and that will generally be enough. But you can, and the skin will still be crispy, but a little thicker and with a different texture. So, brush a few and see which you like.
A baking rack is highly recommended. Fat drainage will be rendered, and the rack will get the thighs out of the drainage for better texture. You can cook this without a rack, but you will be happier with a rack.
Use the rack on a baking tray with sides since there is drainage during cooking. Add aluminum foil to help clean up.
Most toaster ovens can cook chicken thighs. The oven must have a controlled higher temperature and account for drainage. Like in bigger ovens, you cook to a final internal temperature and never by time.
🔥What to do about smoking ovens
Smoking ovens have been an issue for some due to high-temperature cooking. If you do have a problem, here are a few tips.
- If there is trimmable fat, trim it along with excess skin.
- The oven should be clean so the smoke isn’t coming from a previous splatter.
- Use a pan with some sides to keep any splatter contained.
- If your oven has a convection roast and convection bake, use the convection bake mode. Otherwise, skip the convection entirely.
- You could turn down the oven by 25°-50°. This will increase the cooking time slightly and may cause some to dry out. Remember to cook to an endpoint, not by time.
- Adding water to the pan under the rack will prevent smoking by cooling the fat when it drips. This always works, but the moisture may interfere with some crispiness.
⚕️Food safety
Raw chicken and other poultry should be considered contaminated and handled with care. Wash your hands carefully before and after touching raw chicken. We do not routinely wash raw chicken due to water splatter. See Chicken... To Rinse or Not To Rinse? for more information.
You must cook chicken to an internal temperature of 165° for safety—see the USDA for more information. You need to check this with an instant-read thermometer.
📖The Recipe Card with Step-by-Step Instructions
Crispy Oven Baked Chicken Thighs
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
- Preheat oven to 425°F convection. If you don't have convection, use 450°F.
- 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 and a heavy coat of PAM cooking spray.
- 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.
- With skin side up, bake until internal temp of 185°F—about 30-35 minutes of cooking time. Rest for 5 minutes or more before serving.
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. This will also remove them from the drained fat. You can cook without a rack, but it is nicer with one.
- Cook at high heat and use a thermometer to ensure you reach 185°+. Do not guess. Thighs are safe to eat at 165°F but tender at 185°F.
- A convection oven is recommended but not required. 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.
- 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.
Nancy says
I wished I had read the comments before trying this recipe. My oven is trashed, so much smoke and grease in my oven.
Chicken tasted great but not worth the mess.
Donna says
I want to make these for a buffet can I make ahead and freeze for a few days than take out day of party and put on buffet? I know they won’t be as crispy
DrDan says
Hi Donna,
I'm not convinced it would do too well. It will be like warmed up old chicken. Please check my Chicken for a Hundred https://www.101cookingfortwo.com/chicken-for-hundred/ Just sub in the thighs and cook to 180-185.
Dan
Cheryl says
I bought about a dozen thighs with skin and bone to get some bones to make broth. I don't really care for thighs for the same reason you don't - all that fat! So I found your recipe and tried it. My pan was tightly packed so I turned the heat down to 400 after about 20 minutes and let them go for another 20 minutes. Used McCormick Chicken seasoning. They got up to about 190 before I pulled them out, but they are just right. Not dry at all and fall off bone tender. I saved just the meat (tossed the skin and poured off the fat) and put the meaty bones into my Instant Pot with a couple of big roasted beef marrow bones, some veggies and herbs and spices, and in about 3 hours I should have some rich broth to take to a sick friend. Thanks for the recipe - you have some good ideas and "how-to"s that I save regularly.
Garey says
Warming in the air fryer works well for us. Really it works for most left-over chicken.
Debbie says
Dr. Dan,
This recipe brought us into the world of convection baking. Had the capability for a while, yet never motivated to try it. WOW! Gorgeous browning! I've made these on the regular bake, too.
Give me advice on reheating the leftover thighs. I batched cooked 8, so we'd have them for lunch.
Sure enjoy your site, especially Lily and Molly.
We had a Golden in our family for a wonderful 13 years. Scooter was a perfect dog, except for her occasional enjoyment of rolling in the most vile smelling material she'd find out in the woods outside our home. She'd always have sincere remorse. :-)
Thanks,
Debbie
DrDan says
Hi Debbie,
Sorry for your loss of Scotter, Jake (our first Golden) lived 13 years also which is apparently average for American Goldens. Actually, Jake loved these chicken thighs. I would cook them for him near the end.
Now on to the chicken. I don't really have a great reheat method. The "crispy" skin will probably not be very good no matter what you do. I would perhaps cover with foil in the oven for about 30 minutes then remove the foil for about 10 minutes. But really, I eat them cold or a short microwave since I'm in a hurry.
Molly and Lilly say hi.
Thanks for the note.
Dan
fran hubbard says
I love chicken thighs, increased fat and all!!! I dont have them everyday! Anyway, I love using smoked/hungarian paprika not only as a spice, but its used to "crisp" up the skins or other foods. Try it, its WOnderful.....Thanks.....
DrDan says
Hi Fran,
Thanks for the note and suggestions.
Dan
Cathy says
Hi, I'm in the process of doing skinless boneless thighs, unseasoned as a base for quick mole chicken. I tried doing the mole sauce last time on chicken legs, but I think thighs eaten with a knife and fork are going to work out much better. Trick is that this time I'm cooking 52 of them in one big pan, by convection for heat regulation. I marinated them in lemon and orange juice beforehand for the citrus flavor that should go well with the sauce. This means they won't brown much but the mole sauce (think deep chocolate) should take care of that! Just thought I'd share this idea. I like the idea of using the rack to lift the chicken out of the grease in the pan, and using high heat. I think I'm going to need the high heat to cook them all through. If I'm wrong, I'll let you know.
DrDan says
Hi Cathy,
I think you are definitely right about needing the high heat if you want juicy.
And thanks for the suggestions and note.
Dan
Agnes says
Simple and delicious! I cook the chicken on pieces of pumpkin, carrot and potatoes, as I love the roast vege with all the chicken fat and flavour :) Thanks for the recipe.
Y says
This chicken was super duper yummy!
Michelle says
Making these tonite. Just one question, no oil on the chicken before the spices?
DrDan says
Just pat dry but they will still be moist and the spice will stick.
Dan
Robert says
What really makes this dish is the rack. Wife’s asks why are my cookie testers in the sink. Can baste with the Asian sweet chili sauce to change it up but might want to bring the temp down from all the sugars or baste last 1” min like bbq sauce.
DrDan says
Hi Robert,
You're right that the rack is the key along with the relatively high oven. I generally skip the seasoning if I'm doing sauce and then brush some on for the last 3-4 minutes.
Thanks for the note.
Dan
Alison C says
Love this recipe. Delicious, crispy goodness! Can't wait to try the drumsticks.🍗
Sam Huckins says
I gave this recipe to my mother in law and she doubled it then put the rub and chicken in a bag and shook it all up. I was thinking "there she goes, messing up something so simple" but surprisingly it was extremely good seasoning was in every nook and cranny and made a really good gravy from the drippings.
Sheree Koons says
Love this chicken! Thighs are my favorite. I'd made it twice in my RV convection microwave. I followed your directions. No smoking issues. I was a little concerned because I don't have a rack that's small enough so after I lined my 9 x 9 pan with foil, I crumpled a piece and put the chicken on top. Just right for 4 thighs. I grabbed the Montreal Steak seasoning the 1st time and now that's all I use. My husband, who always says that "chicken isn't my favorite, and besides it's supposed to be fried" asked for this chicken for supper tonight! Just finished. Yummy!
DrDan says
Hi Sheree,
Thanks for the note. I have never used a convection/microwave oven. I would have expected some some with the small size.
Dan
kelly henderson says
Great recipe. Thighs very fully cooked skin was crispy and delishhhhh 2 notes the skin tends to slide in the packaging make sure to level out the skin while trimming the fat and I add 1 part of smoked paprika to your 7-2-1 gives the skin a pleasing color and a hint of barbeque
John says
This is fantastic. Thank you so much for sharing this technique. I use a standard oven, so it takes 5 - 7 minutes longer for me, and I use water in the bottom of the pan to limit smoke. This same technique has worked for me for leg quarters and even small half chickens just by waiting for the thigh meat to hit 185. I have even taken them out at 180, basted them lightly with sauce and finished them for a couple of minutes on a high grill -- full "barbecue" flavor, perfect texture, grill marks and no flare-ups.
Corey says
Hello, I must say I followed the directions to the letter and even used a drip pan and seasoned the meat accordingly and it came out AMAZING the chicken was moist and the skin wasn't to crunchy but just enough!! Thanks again for the recipes!!!