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    🏠Home » Recipes » 101's Best Recipes

    Oven Baked Chicken Thighs

    Dec 8, 2022 by Dan Mikesell AKA DrDan · Last modified: May 24, 2023 · 231 Comments

    Jump to Recipe - TOC - Print

    Moist, tender, and crispy Oven Baked Chicken Thighs are quick and easy. Roasted to perfection in 30 minutes with your convection oven at 425° for crispy skin.

    Large plage of chicken thighs
    Jump To:
    • 👨‍🍳How to Oven Bake Chicken Thighs
    • ⏰ How long to bake chicken thighs
    • 🐓Chicken Thighs
    • Seasoning tips
    • 🌡️The best final internal temperature
    • ❓FAQs
    • 🍴Serving and Leftovers
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    Economical baked chicken thighs are delicious, moist, and flavorful. With simple spicing and no marinade needed, you will make an easy dinner that the whole family, even picky kids, will love.

    With quick and easy step-by-step photo instructions,you only need 5 minutes of preparation and about 30 minutes of baking time.

    For better texture, this recipe suggests a rack to get the thighs out of the draining fluids, and roasting to 185° internal temperature to melt the connective tissue for extra tender meat.

    Your convection oven will make the skin extra crispy, or use a regular oven if you don't have convection.

    Serve your crispy chicken thighs with Baked Mac and Cheese, or Baked French Fries. You can also fire up the grill for Grilled Chicken Thighs or Grilled Chicken Drumsticks.

    For other inside quick chicken recipes, check out Baked Chicken Drumsticks, Seared and Baked Chicken Breasts or Chicken Breasts in a Convections Oven.

    👨‍🍳How to Oven Bake Chicken Thighs

    1. Preheat the oven to 425°F convection or 450°F conventional oven if you don't have convection.
    2. Pat dry and trim chicken thighs.
    3. Season both sides of the thighs with salt and pepper or All-Purpose Seasoning, which adds garlic, or use the seasoning of your choice.
    4. Place them on a baking sheet with a rack and a heavy spray of PAM.
    5. Bake until an internal temp of 185°F—about 30-35 minutes of cooking time.
    6. Rest for 5 minutes or more before serving.

    ⏰ How long to bake chicken thighs

    The best oven temperature to bake chicken thighs is 425° convection which will take about 30 minutes to reach 185° (the best internal temperature). This will vary by the weight and thickness of the thighs and your oven.

    • Chicken thighs at 350°F conventional – about 50-55 minutes—will dry more
    • Chicken thighs at 350°F convection or 375°F conventional – about 45-50 minutes
    • Chicken thighs at 375°F convection or 400°F conventional – about 40-45 minutes
    • Chicken thighs at 400°F convection or 425°F conventional – about 35-40 minutes—recommended.
    • Chicken thighs at 425°F convection or 450°F conventional—about 30-35 minutes—recommended.

    Times are approximate and are provided for planning only. Cook to a final internal temperature of 185° and use an instant-read thermometer or meat thermometer.

    ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.

    🐓Chicken Thighs

    This recipe assumes bone-in and skin-on chicken thighs. Just trim any loose fat and pat dry.

    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. But remember, you are cooking to a final internal temperature of 185°+ and not by time.

    Seasoning tips

    • For seasoning, 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.
    • Feel free to season to your taste. Typical seasonings include paprika, oregano, thyme, Italian spice mix, poultry seasoning, garlic powder, onion powder, and other spice rubs.
    • To make great baked BBQ chicken thighs, skip the seasoning and brush with your favorite BBQ sauce for the last 5 minutes of cooking.

    🌡️The best final internal temperature

    The best final internal temperature for chicken thighs is 185°+. You are melting some connective tissue, and cooking up to 195° will still be okay, according to American Test Kitchen (subscription required).

    The USDA's minimum safe internal temperature is 165°. But there is a difference between safe and done. Pork butt is safe at 145°, but you sure won't want your pulled pork to be cooked to 145°F. It would be terrible. 165° is perfect for white meat like chicken breasts, but dark meat with connective tissue will still be stringy and tough.

    ❓FAQs

    Should chicken thighs be covered while baked in the oven?

    No. It will interfere with the crisping of the skin. So no aluminum foil or lids.

    Should I brush the chicken thighs with oil?

    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.

    Why use a baking rack for baking chicken thighs?

    A baking rack is highly recommended. There will be rendered fat drainage, 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.

    Can I bake chicken thighs in a toaster oven?

    Most toaster ovens will be able to cook chicken thighs. The oven must have a controlled higher temperature and account for drainage. And like in bigger ovens, you are cooking 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 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 to keep any splatter contained.
    3) If your oven has a convection roast and convection bake, use the bake mode. Or skip the convection entirely.
    4) You could turn down the oven by 25°-50°. This will increase the cooking time some and may cause some drying out. Remember to cook to an endpoint, not by time.
    5) The oven should be clean, so the smoke isn’t coming from a previous splatter.
    6) Adding some water to the pan under the rack will prevent the smoking issue. It will cool the fat when it drips. This always works, but the moisture may interfere with some crispiness.

    🍴Serving and Leftovers

    Serve with mac and cheese, French fries, or other potato dishes, and vegetables like a fresh salad, green beans or corn on the cob. Finsh the meal with Fresh Strawberry Pie or Apple Crisp.

    Store leftovers 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 tend to adversely affect the texture.

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

    101's Best Recipes, Chicken Recipes

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

    Step-by-Step Photo Instructions

    chicken thighs on a plate with seasoning

    Preheat oven to 425°F convection. If you don't have convection, use 450°F.

    trimming chicken thigh on a black board

    Pat dry the chicken with paper towels. Trim off any loose skin with no meat. Also, remove any fat that is easily removed. 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.

    spraying a rack on a tray with PAM

    Prep a baking sheet by lining it with aluminum foil, and add a rack and a heavy coat of PAM cooking spray.

    sprinkling chicken thighs with seaoning

    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 coarse salt and black pepper are fine, or the seasoning you like. We use our homemade 7:2:2, which adds some garlic.

    cooked chicken thighs on the baking tray

    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.

    full plate of chicken thighs
    ↑Jump to Table of Contents

    📖 Recipe

    Large plage of chicken thighs

    Oven Baked Chicken Thighs

    From Dan Mikesell AKA DrDan
    Moist, tender, and crispy Oven Baked Chicken Thighs are quick and easy. Roasted to perfection in 30 minutes with your convection oven at 425° for crispy skin.
    Tap to leave a Rating
    4.30 from 640 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings #/Adjust if desired 2 servings

    Ingredients

    US Customary - Convert to Metric
    • chicken thighs - do as many as you want
    • coarse salt and pepper to taste - or seasoning of your choice
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    Instructions

    • Preheat oven to 425°F convection. If you don't have convection, use 450°F.
      chicken thighs on a plate with seasoning
    • Pat dry the chicken with paper towels. Trim off any loose skin with no meat. Also, remove any fat that is easily removed.
      trimming chicken thigh on a black board
    • Prep a baking sheet by lining it with aluminum foil, and add a rack and a heavy coat of PAM cooking spray.
      spraying a rack on a tray with PAM
    • 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 coarse salt and black pepper are fine, or the seasoning you like. We use our homemade 7:2:2, which adds some garlic.
      sprinkling chicken thighs with seaoning
    • 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.
      cooked chicken thighs on the baking tray
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

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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 185°+. Do not guess. Thighs are safe to eat at 165°F but tender at 185°F.
    5. A convection oven is recommended but not required. 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. This recipe can also be done in a toaster oven or an air fryer which is just a small convection oven.
    9. 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 to keep any splatter contained.
    3. If your oven has a convection roast and convection bake, use the bake mode. Or skip the convection entirely.
    4. You could turn down the oven by 25°-50°. This will increase the cooking time some and may cause some drying out. Remember to cook to an endpoint, not by time.
    5. The oven should be clean so the smoke isn’t coming from a previous splatter.
    6. Adding some water to the pan under the rack will prevent the smoking issue. It will cool the fat when it drips. This always works, but the moisture may interfere with some crispiness.

    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 gMonounsaturated Fat : 6 gCholesterol : 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.

    Molly and Lilly with pink puppy

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    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
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    1. DrPat

      November 18, 2023 at 1:00 pm

      5 stars
      Hi DrDan
      Followed your procedure for these baked chicken thighs. They turned out perfectly! Convection bake (not convection broil) and 35 minutes @ 425 in my Viking range, hit 185 internal temperature exactly. (Now I know why my previous preps have been a bit on the tougher side--need to get up to 185.)

      Didn't have the spatter issue others reported. I trimmed the skin and excess fat as suggested and positioned the food in the middle of my oven, in front of the convection fan. All the spatter ended up on the door, none on the ceiling or anywhere else. I just wiped off the door when the oven was cool.

      Thanks for all the tips and photos. They really help. You clearly put a lot of work into documenting the details to make the prep as foolproof as possible.

      Reply
      • Dan Mikesell AKA DrDan

        November 18, 2023 at 1:48 pm

        Hi DrPat,
        Welcome to the blog.
        It is relatively simple cook, as long as you have a few tips.
        I try to be detailed.
        Again, thanks for the note and rating.
        Dan

    2. Kels

      May 30, 2023 at 5:24 pm

      5 stars
      I used my convection setting on my toaster oven and they came out wonderful.

      Used salt, pepper, thyme, garlic powder, and onion powder on the skin. So crispy!

      Reply
    3. That I can use my toaster oven would be appreciate it thank you

      October 06, 2022 at 2:15 pm

      I like to use my toaster oven it helps my light bill not to be so high and the heat not to be so intense like a large conventional oven since I cook only for one maybe two people sometimes I only need the toaster oven any recipes That I can use my toaster oven would be appreciate it thank you

      Reply
      • Dan Mikesell AKA DrDan

        October 06, 2022 at 2:28 pm

        Welcome to the blog.

        Many (most?) recipes can work in toaster ovens. The big "maybe" is your toaster oven being big enough and being able to control the temperature (most important). I highly recommend a couple of thermometers to get an idea of what you can do and to monitor the results. All my recipes are cooked to an endpoint almost always an internal temperature. So an instant-read thermometer and an oven thermometer to know the temperature you are generating.

        Hope that helps.

        Dan

    4. 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

    5. 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

    6. 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
    7. 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
    8. 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

    9. 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

    10. 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!

    11. 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!

    12. 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
    13. 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.

    14. 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

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