Baked Chicken Thighs

6 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Baked Chicken Thighs are easy, simple have the crispiest skin EVER. They can be seasoned any way you want (ideas included) and they’re done in 40 minutes.

When you don’t have time to make a whole Perfect Roast Chicken, this recipe will save the day and your kids will go crazy for the crispy skin.


Don’t let how simple these baked chicken thighs are fool you, this chicken recipe is full of flavor. Dinner tonight is going to be crispy, rich and delicious.

If you need an easy recipe for a weeknight dinner, it doesn’t get much easier than crispy baked chicken thighs (the cook time is the longest part). Don’t let how simple it is fool you, this chicken recipe is flavorful and tasty, with no added oils or fats. Also, don’t be tempted to use skinless chicken thighs, the crispy skin is delicious.

All you have to do is make sure that your chicken thighs are dry, and season them with salt and pepper. Then, put them in a baking pan and you’re ready to roast them. No, seriously, that’s all you have to do. 35 to 40 minutes later, your chicken is done and ready to eat.

If there’s a big question mark in your mind about how a recipe that’s so easy can be so good, we’ve got some answers for you. Baked chicken may not be as much of a classic American dish as fried chicken, but it is better for you and has just as much flavor. Baking chicken is a great way to get flavor without having to use oil or adding extra fat, and the blend of salt on the skin helps the meat stay moist and flavorful. Plus, this is a great chicken thigh recipe to try if you’re limiting your carbs.

If you liked this recipe, next time you should try some of our other Crispy Baked Fish SticksOven Fried Chicken, or our Easy Chicken Casserole.

What to serve with Baked Chicken Thighs:

Here are some delicious side dishes to try for dinner tonight.

  • Baked Mac and Cheese: twice baked potatoes are a favorite because of how rich and creamy the insides turn out while the outside stays crisp.
  • Creamy Garlic Mashed Potatoes: this recipe is an absolute classic for a reason, since garlic mashed potatoes go great with anything.
  • Green Beans with Bacon: these are green beans that your whole family will eat. The bacon adds a different kind of crunch to the savory green beans.
  • Rainbow Roasted Vegetables: I love bringing in a rainbow to kids meals and this helps kids try new vegetables because they want to eat the whole rainbow.

Baked Chicken Thighs in bowl with rice and broccoli


When you know how to bake chicken thighs, you can easily modify the recipe to fit specific occasions. Even just experimenting with different seasonings can give your chicken a whole different taste. Try it with garlic powder, paprika or Italian seasoning to match the occasion. This is a fun, simple way to change up the dish without effecting the prep or cooking time. If you want to try a blend of seasonings, try mixing them together in a small bowl before spreading it on the meat so that it is thoroughly mixed together.


The nice thing about chicken that is isn’t cooked in a strong-tasting sauce is that you can use the leftovers to make any kind of dish you can imagine.

  • Tacos: pull the meat off of the bone of your chicken thigh and tear it into small pieces. Put those in a small bowl and reheat in a microwave. Once it’s warm, all you have to do is add it to a taco shell along with your favorite toppings.
  • Chicken Noodle Soup: pull the meat off and then use the bones to make a quick broth. Once your broth is done, add the chicken, fresh veggies and cooked egg noodles and simmer until done.
  • Chicken Salad: mix together your favorite blend of fresh fruit and vegetables and then cut up your leftover meat. Add the chilled chicken and serve with a dressing that compliments the salad theme.

Pan of Baked Chicken Thighs


Chicken thighs are mostly dark meat, and they are relatively lean when compared to other cuts. The meat is great for baking, and for tenderizing with rubs and marinades. Unlike chicken breasts that are mostly white meat, chicken thighs have a richer, deeper flavor because it has a slightly higher fat content.


When you cook chicken thighs, remember to test them with a probe thermometer before you eat them. According to the USDA’s website, your chicken is done when the internal temperature is 165 degrees F (73.9 degrees C). Anything less than that, and your insides will regret it.


  • Serve: don’t leave your chicken out at room temperature for longer than two hours.
  • Store: in an airtight container, cooked chicken can last in the fridge for up to 3 days.
  • Freeze: your baked chicken thighs will last for around 6 months.

Crispy Roasted Chicken Thighs

Pin this recipe now to remember it later

Pin Recipe

Baked Chicken Thighs

Baked Chicken Thighs are easy, simple and perfectly crispy. They can be seasoned any way you want and they're done in 40 minutes.
Yield 6 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder


  • 6 chicken thighs , bone in and skin on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon dried thyme


  • Preheat oven to 400 degrees.
  • Make sure your chicken thighs are dry and season with salt, pepper and thyme.
  • Place into baking dish and roast for 35-40 minutes.


Calories: 135kcal | Carbohydrates: 1g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 488mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Calcium: 10mg | Iron: 1mg

Two photos of baked crispy chicken thighs in a collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hello I was wondering if the baked chicken Thighs recipe if the thighs were on some kind of gravy. Thanks just wondering

  2. These look divine. I knew I could find a good crispy chicken thigh recipe on your site! 🙂 I’m wondering… I have a lot more thighs to cook than six. Could I put them on a sheet pan, instead, or should I just do batches in a dish? Thanx!

  3. Simple to prepare and delicious. I tried this recipe last night as I needed a quick, last-minute dinner idea. The chicken was juicy and flavorful. Thanks, Sabrina, for this winning recipe!

  4. The easiest recipe ever. Flavor is amazing. My husband has lost much of his sense of taste with chemo therapy, but this recipe has enough flavor for him to taste and enjoy. So glad to have given this a try. Make it all the time now.

  5. I am always looking for new chicken thigh recipes and this was a huge hit with my family! There weren’t any leftovers!