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Oven Baked Chicken Thighs are easy and delicious!

Oven Baked Chicken Thighs

Jack and I often say that chicken thighs are the unsung hero of the chicken aisle. While everyone at the supermarket is grabbing packages of boneless, skinless chicken breasts – we reach for the chicken thighs instead.


Oven Baked Chicken Thighs

Why are chicken thighs such a good choice?

  • The darker, chicken thigh meat has much more flavor and moisture than the white breast meat.
  • Thighs are also less expensive than breast meat – so they are very budget friendly.
  • And, you can buy them packaged as boneless, skinless chicken thighs – or as bone-in, skin-on thighs.

No matter which option you choose, this Oven Baked Chicken Thighs recipe can be used for both the boneless, or bone-in pieces.


Oven Baked Chicken Thighs

The best way to make Oven Baked Chicken Thighs

Because chicken thighs have so much flavor, you really don’t need to do much more than a simple seasoning before baking them in the oven.

Coat either bone-in, skin-on or boneless, skinless chicken thighs with some extra virgin olive oil. Then, sprinkle on a mix of kosher salt, freshly ground black pepper, garlic powder, and a touch of paprika.

Bake the chicken thighs in a 400 degree F oven – 30 minutes for the boneless; 40 minutes for bone-in. Use a probe thermometer to test for doneness; you want the internal temperature of the chicken thighs to be 160 degrees.

Oven Baked Chicken Thighs

Serve immediately with your family’s favorite side dishes.  Here are a few ideas:

You may enjoy these other chicken thigh recipes:

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Oven Baked Chicken Thighs

Oven Baked Chicken Thighs

  • Author: Martha
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: entree
  • Method: baked
  • Cuisine: American


812 bone-in, skin-on chicken thighs OR 8-12 boneless, skinless chicken thighs

3 tablespoons extra virgin olive oil

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika


The preparation below is for bone-in-skin-on or boneless-skinless. Everything is the same except the bone-in-skin-on cooks for ten extra minutes.

Line a sheet tray with foil and place a rack over the foil. This method solves a few issues; the rack helps the heat circulate around the chicken for even cooking, it also allows the grease to drip down to the pan below instead of the chicken sitting in the grease as it cooks, and lining the pan with foil helps with clean up. The skin-on chicken cooks uniformly with nice crispy skin and the boneless gets a nice browned top.

Preheat the oven to 400 degrees F.

Prepare the thighs by smoothing out the skin and wrapping any extra skin under the thigh. Each thigh should be neat with the skin covering the whole top and no extra pieces sticking out.

Spray the rack with kitchen pan spray and arrange each thigh on the rack, not touching each other.

Pat the tops dry with paper towels and then brush on the olive oil.

In a small bowl, mix the salt, pepper, garlic powder and paprika and then sprinkle over each piece. Try to sprinkle high up for even coating.

Place in the center of the oven and roast 30 minutes for boneless and 40 minutes for bone-in.

In each case, the internal temperature must be 160 degrees F when a probe thermometer is inserted.

Serve immediately.

If you prefer extra crispy, place the pan under the broiler for a minute or two.

Keywords: oven baked chicken thighs


Oven Baked Chicken Thighs

Oven Baked Chicken Thighs

Oven Baked Chicken Thighs

Oven Baked Chicken Thighs

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  • Meet The Author: Martha

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  • Barb Durkin wrote:

    I love whatever you and your husband are making! Everything is awesome and easy recipe! Please keep up the good work!

    • Martha wrote:

      Thank you Barb! 🙂

  • Laurie S wrote:

    Yes! We love chicken thighs at our house – economical, portion sized, moist, easy to cook. I usually opt for the boneless and skinless, and our store has various premarinated ones . I bake at 425 degrees for 25 minutes, then turn off the oven and let them do “carry over cooking” for about 5 more minutes.

    • Martha wrote:

      Thanks for the suggestion Laurie!

  • Geraldine wrote:

    This recipe looks great!! Can it be baked in a Pyrex and maybe add some potatoes ? I was thinking it would render juice that we could pour over the chicken and potatoes?

    • Jack wrote:

      I don’t see why not. Only hesitation would be that the juice may negate the crispy skin and turn it soggy.
      Good luck,

  • Dorothy Hasemann wrote:

    I have made several of your recipes. Love the peaches and cream sconces the gazpacho soup and many others. All your recipes are easy to follow and I love your blog. Lookin forward to try the chicken thigh recipe next thank you for all
    Your good recipes. Keep them coming. Dorothy

    • Martha wrote:

      Thank you for taking the time to write to us today Dorothy! You made our day. You are very welcome – we’re so glad you are enjoying the recipes. (Many more coming!) 🙂

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