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.
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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
- Preheat the oven to 425°F convection or 450°F conventional oven if you don't have convection.
- Pat dry and trim chicken thighs.
- Season both sides of the thighs with salt and pepper or All-Purpose Seasoning, which adds garlic, or use the seasoning of your choice.
- Place them on a baking sheet with a rack and a heavy spray of PAM.
- Bake until an internal temp of 185°F—about 30-35 minutes of cooking time.
- 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
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. 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.
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.
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.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo 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 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.
Prep a baking sheet by lining it with aluminum foil, and 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 coarse 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
Oven Baked Chicken Thighs
Ingredients
- chicken thighs - do as many as you want
- coarse salt and pepper to taste - or seasoning of your choice
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 with no meat. Also, remove any fat that is easily removed.
- Prep a baking sheet by lining it with aluminum foil, and 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 coarse 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.
Your Own 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 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 which is just a small convection oven.
- 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 to keep any splatter contained.
- If your oven has a convection roast and convection bake, use the bake mode. Or skip the convection entirely.
- 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.
- The oven should be clean so the smoke isn’t coming from a previous splatter.
- 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
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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.
judy
Love the dog
Cindy Clanton
Our favorite chicken recipe!
Marie
My love the chicken thighs they were awesome. And will your recipe again. Thanks
Cassie
Hello! I am currently making chicken skins in the crockpot, I seared them first in a skillet and got them crisp but after some time in the crockpot they seem soft and soggy. I want to crisp the skins up but they're already done cooking internally. Can I bake them the same with just for less time to crisp the skins but not overcook?
DrDan
Hi Cassie,
Welcome to the blog.
I doubt if there is a way to get crispy chicken skin out of a crock pot. And baking like my recipe will not do the trick. The only thing I can suggest is a few minutes under a broiler but I doubt if that will be adequate. I think that once chicken skin has been cooked in a crock pot, there is no hope for crispy.
Sorry I'm not very helpful.
Dan
Ruth
I have made these thighs and your drumsticks, many times. I noticed the comments about putting water in the pan to prevent the smoking so I tried it. I may have put too much water in the pan initially, but I found that my thighs, that were on a rack, btw, were steaming and not getting crispy skin. After the 30 min on bake at 425 F, (not convect because I don't have it), I carefully poured off the pan drippings and put the chicken back in to try to crisp up the skin. It worked to some extent but I was afraid to leave it in too long for fear of drying out. The chicken still tasted great and was tender but I missed my really crispy skin. Next time I may pour the liquid off sooner.
DrDan
Hi Ruth,
Glad you enjoy those recipes.
The water will stop the smoke. But if you haven't had that problem, I wouldn't do it. I think your lack of convection may also be a contributing factor to the effect on the crispy skin. With convection, that humidity would be moved around the oven.
Thanks for the report.
Dan
Laura Dean
Tried to post picture of my Great White Pyrenees. Love yours!
DrDan
Hi Laura,
Welcome to the blog.
Molly and Lilly say thanks. Give your Pyrenees a good ear rub from me.
As typical of wordpress blogs, only the administrator can put in an image and it must be on the web somewhere to link it in.
Dan
Chicken Staple
Another suggestion that works great. Trim fat and clean thighs as mentioned, but cover with foil at 375 for about 50 minutes. Uncover, and drain broth...or save and use. Bake again for about 1/2 hour and you'll have tender thighs with a crispy skin.
Erin Carlson
Can you please explain trimmable fat? This has me a little confused. Thanks
DrDan
Hi Erin,
Welcome to the blog.
I mean if you can cut it off easily. Along the edge of the skin, that big chunk of fat on the underside, etc. Do not take the skin off and go digging into the meat.
Interesting enough, competition grillers and smokers do take the skin off and dig out any pieces of fat. I don't think it is worth your time.
Hope that clarifies.
Dan
Jennifer
When making the chicken ..do u cover with foil?
DrDan
Hi Jennifer and welcome to the blog.
No covering with foil. I do put foil under the rack for cleanup reasons. It would be a heck of a mess with the fat if you don't do that.
If you covered with foil, you would "steam" the skin and it would be wimpy and not crispy.
Dan
Kat R
This is my go-to recipe. I used to avoid cooking with thighs because they always used to turn out either slimy or overcooked. These instructions were a godsend, and this is now my favorite thing to cook for dinner. I’ve used it 7 times with many different dry rubs. A big hit in my house is mesquite dry rub. Anyway, thank you so much for posting this recipe. I’m so satisfied with the way these turn out!
DrDan
Hi Kat,
Glad it is working so well for you.
Thanks for the note.
Dan
Nancy
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
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
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
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
Warming in the air fryer works well for us. Really it works for most left-over chicken.
Debbie
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
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
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
Hi Fran,
Thanks for the note and suggestions.
Dan
Cathy
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
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
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
This chicken was super duper yummy!