March 30, 2025

Baked Chicken Thighs Recipe: Get Dinner on the Table Fast!

Baked chicken thighs are the unsung heroes of the dinner world. They’re juicy, packed with flavor, and so easy to whip up that even a first-time cook can look like a pro. If you’re tired of dry chicken breasts or just want a no-fuss meal that still tastes amazing, this is your ticket.

With crispy skin and tender meat, these thighs are about to become your weeknight go-to. Let’s dive into a recipe that’s simple, delicious, and guaranteed to make you feel like a kitchen rockstar.

Why This Recipe Works

This baked chicken thigh recipe is a winner for a few solid reasons. First, you get that golden, crispy skin without any fancy tricks—just an oven and a little seasoning. Second, the meat stays juicy and succulent, so you’re not chewing on something that tastes like cardboard.

Third, it’s made with basic ingredients you probably already have in your kitchen. And finally, the prep time is quick—less than 10 minutes, and then the oven does the heavy lifting. It’s practically foolproof!

Ingredients for Making Baked Chicken Thighs

Here’s what you’ll need to make 4 servings:

4 bone-in, skin-on chicken thighs (about 1.5 pounds)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (smoked or regular, your call)
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme if you’re feeling fancy)

Equipment You don’t need much to pull this off:

Baking sheet
Parchment paper or aluminum foil (optional, but it makes cleanup a breeze)
Oven
Tongs (for flipping, unless you’re brave with a fork)
Small bowl (for mixing spices)

Instructions

Follow these steps, and you’ll be eating in no time:

Preheat your oven to 425°F. Give it a few minutes to get nice and hot—patience here pays off.
Pat the chicken thighs dry with paper towels. Wet skin won’t crisp up, so don’t skip this!
In a small bowl, mix the salt, pepper, garlic powder, paprika, and thyme. Stir it up like you’re a spice DJ.
Rub the chicken thighs with olive oil. Get them coated evenly—it’s like a mini massage for your dinner.
Sprinkle the spice mix over both sides of the thighs. Don’t be shy; make sure every inch gets some love.
Place the thighs skin-side up on a baking sheet. If you’re using parchment or foil, lay that down first for less mess.
Bake for 35-40 minutes. The skin should be golden and crispy, and the internal temperature should hit 165°F if you’ve got a meat thermometer handy.
Pull them out and let them rest for 5 minutes. This keeps the juices locked in—no one likes dry chicken.
Serve hot and enjoy your masterpiece!

Tips & Variations for Baked Chicken Thighs

Want to level up? Try these tips:

For extra crispy skin, pop the thighs under the broiler for 2-3 minutes at the end. Keep an eye on them—they can go from perfect to charred real fast.
Use a wire rack on the baking sheet if you have one. It lets the heat circulate and crisps the bottom too.
Check the temp early if your thighs are smaller; overcooking is the enemy of juicy meat.

Switch it up with these variations:

Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a drizzle of hot sauce before baking.
Honey Glaze: Brush with a mix of 1 tablespoon honey and 1 teaspoon soy sauce in the last 5 minutes.
Herb Swap: Replace thyme with rosemary or oregano for a different vibe.

Serving Suggestions

Baked Chicken with Vegetables on a Baking Sheet

These thighs play nice with lots of sides. Pair them with:

Roasted potatoes—toss some baby spuds in olive oil and salt, then bake them alongside the chicken.
Steamed green beans—just a quick boil or steam, maybe a pat of butter if you’re feeling it.
A simple salad—think lettuce, tomatoes, and a vinaigrette to keep things light.

How to Store Your Leftover Baked Chicken Thighs

Got leftovers? Lucky you! Let the thighs cool completely, then pop them in an airtight container in the fridge. They’ll stay good for 3-4 days. To reheat, warm them in a 350°F oven for about 10 minutes so the skin stays crisp. Microwaving works too, but you’ll lose that crunch.

Once you’ve tried it, drop a comment below and let me know how it went. Did your family fight over the last piece? Did you add your own twist? I’d love to hear all about it.

Baked Chicken Thighs

Solo

Try these easy baked chicken thighs for dinner tonight. They're juicy, flavorful, and simple to make! Get the recipe and cooking tips now.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner

Cuisine American

Servings 4

Calories 314 kcal

Ingredients

4 bone-in skin-on chicken thighs (about 1.5 pounds)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika smoked or regular, your call
½ teaspoon dried thyme or 1 teaspoon fresh thyme if you’re feeling fancy

Instructions

Preheat your oven to 425°F. Give it a few minutes to get nice and hot—patience here pays off.
Pat the chicken thighs dry with paper towels. Wet skin won’t crisp up, so don’t skip this!
In a small bowl, mix the salt, pepper, garlic powder, paprika, and thyme. Stir it up like you’re a spice DJ.
Rub the chicken thighs with olive oil. Get them coated evenly—it’s like a mini massage for your dinner.
Sprinkle the spice mix over both sides of the thighs. Don’t be shy; make sure every inch gets some love.
Place the thighs skin-side up on a baking sheet. If you’re using parchment or foil, lay that down first for less mess.
Bake for 35-40 minutes. The skin should be golden and crispy, and the internal temperature should hit 165°F if you’ve got a meat thermometer handy.
Pull them out and let them rest for 5 minutes. This keeps the juices locked in—no one likes dry chicken.
Serve hot and enjoy