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You have to try this incredibly easy and delicious Baked Chicken Thighs recipe! Every needs a great recipe for a weeknight meal and these chicken thighs will be your next go-to recipe at home.
The skin is crispy and chicken is moist, thanks to a couple key techniques during the cooking process, so be sure to check out my key tips below and add this Baked Chicken Thighs recipe to your weeknight rotation!
Watch the Baked Chicken Thighs Recipe Video Below!
Table of Contents
This recipe only calls for a few ingredients to season the chicken thighs but results in maximum flavor. The seasoning is savor with a hint of smokiness from the paprika and a perfect main dish to go with my Creamy Mashed Potatoes or Roasted Brussels Sprouts!
If you are looking to make dinner all in one oven, try pairing these Baked Chicken Thighs with my Baked Mac and Cheese and my one-pan Honey Roasted Carrots.
Ingredients
- bone in, skin on chicken thighs – I recommend using bone-in, skin-on chicken thighs as the they are more forgiving to cook and will help retain moisture, preventing the chicken from drying out. They also allow for a slightly longer cooking time to allow the skin to crisp up.
- neutral oil– my go to neutral oil is avocado oil; you can also use canola, vegetable, or olive oil.
- kosher salt, see note
- Seasoning – You can use any of your favorite herbs and seasonings for Baked Chicken Thighs – below is my recommendation:
- freshly cracked black pepper
- garlic powder
- onion powder
- smoked paprika – this seasoning adds a bit of spice and smokiness to the chicken.
- dried rosemary
- dried thyme
- honey – to balance out the savoriness from the other spices with a hint of sweetness
- baking powder – this is my secret to getting crispy skin on the chicken thighs!
Refer to the recipe card for the full list of ingredients and measurements!
If you prefer other dark meat recipes, make my Grilled Chicken Thighs, Air Fryer Chicken Thighs, or Air Fryer Chicken Skewers! If you prefer to have the chicken without skin, try my super easy Chicken Skin Chips with the leftover skin.
Want to fry instead? Make my super easy Fried Chicken!
Recipe Instructions
1. Dry Brine the Chicken Thighs
Weigh the chicken thighs to get a total weight in grams, then multiply that number by .01 to get the weight of kosher salt you need.
Lay the chicken flat on a cutting board. Pull the skin back from the chicken thigh (without detaching completely) and season both sides evenly with the salt. Pull the skin back onto the chicken and sprinkle the baking powder onto the skin and rub it in until no longer visible. Let sit for 10-15 minutes while you prepare the spice mixture.
PRO TIPS
What is Dry Brining and Why?
My key tip for the juiciest, most tender Baked Chicken Thighs is to dry brine the chicken with 1.5% of its weight in kosher salt.
- Dry brining for at least 10 minutes allows the chicken to fully absorb the salt. When chicken absorbs salt, not only does it flavor the meat but it also helps absorb extra liquid, which keeps the meat moist and juicy when cooked.
- It’s my favorite ‘cooking hack’ because it’s so simple but effective.
Dry brining with 1.5% of the chicken’s weight in kosher salt is a restaurant tip I learned for my perfect Grilled Steak recipe! It ensures that you are using enough salt for the weight of your chicken thighs – rather than give an arbitrary amount, this means you can calculate exactly how much salt you need for the juiciest Baked Chicken Thighs in the oven!
Note: everyone has different tolerances and health needs – please adjust the amount of salt according to your own needs!
2. Rub Baking Powder into the Chicken Thighs
Lay the chicken flat on a cutting board. Pull the skin back from the chicken thigh (without detaching completely) and season both sides evenly with the salt. Pull the skin back onto the chicken and sprinkle the baking powder onto the skin and rub it in until no longer visible. Let sit for 10-15 minutes while you prepare the spice mixture.
2. Season The Chicken Thighs
In a bowl large enough to hold the chicken, combine neutral oil, honey, black pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, and honey.
Mix the spices until they are thoroughly combined. Pat the chicken dry with a paper towel and add in the dry brined chicken to the bowl with the spices mixture and mix until combined. Let the chicken sit while the oven preheats to 425°F.
5. Bake the Chicken Thighs
Place the chicken on a parchment paper lined tray skin side up and place a wireless thermometer (if desired) in the smallest chicken thigh.
Place in the center rack of the oven. Bake for 25-28 minutes until the internal temperature reaches 155°F.
6. Rest the Chicken Thighs Before Serving
Remove, cover with foil and rest until the internal temperature reaches 165°F. Serve with the rendered chicken juices and enjoy!
What Should I Serve with Baked Chicken Thighs?
You can also eat it as a main entree alongside sides like Crispy Smashed Potatoes, Baked Mac and Cheese, and creamy Mashed Potatoes! Don’t forget about roasted vegetables – my favorites are Roasted Green Beans with Bacon, Honey Roasted Carrots, Roasted Cauliflower and Roasted Brussels Sprouts!
Another delicious main dish to pair this with is Braised Short Ribs!
PRO TIPS
Expert Tips for Making The BEST Baked Chicken Thighs at Home!
Tips: Dry brining with a specific 1% weight of salt will ensure the chicken thigh is juicy throughout, guaranteed. Because we’re using bone in chicken thighs, I lowered my salt % a little lower than my other chicken recipes to account for the bone. Everyone enjoys different salt levels, so I recommend starting with 1% and adjusting from there based on how seasoned you enjoy your chicken!
Dry Brining
- Dry brining for at least 10 minutes allows the chicken to fully absorb the salt. When chicken absorbs salt, not only does it flavor the meat but it also helps absorb extra liquid, which keeps the meat moist and juicy when cooked.
- Use 1% of the chicken’s weight in kosher salt (weigh the chicken in grams and multiple by .01) – this is a restaurant tip I learned! It ensures that you are using enough salt for the weight of your chicken thighs – rather than give an arbitrary amount, this means you can calculate exactly how much salt you need for the juiciest Baked Chicken Thighs!
Customize the Seasoning
- You can use any of your favorite herbs and seasonings for Baked Chicken Thighs! I included my recommendation but feel free to adjust! Here are some more ideas:
- Add cayenne pepper for a spicy kick
- Add oregano, Italian seasoning, or herbs de provence
- Add brown sugar to add sweetness and slightly caramelize the chicken
A hot and fast cook temperature in the oven will ensure a juicy chicken thigh that won’t dry out.
A fool proof way to ensure chicken never dries out is by using a wireless thermometer or probe thermometer. I stick mine in the smallest chicken thigh, so I know when to take it out. Worst case I can cook the larger ones a little bit longer but you can’t undo overcooked chicken thigh!
Use a Thermometer
- My #1 tip to avoid overcooking your Baked Chicken Thighs is to use an internal thermometer. Remove the chicken from the air fryer as soon as it hits 155°F internal. The carryover heat will continue to cook the chicken and the thermometer should read at least 165°F. According to the USDA, chicken should be cooked to a internal temperature of 165°F to be safe to be eaten.
I recommend using bone-in chicken thighs for a couple of reasons. They are more forgiving to cook and will help retain moisture, preventing the chicken from drying out. They also allow for a slightly longer cooking time to allow the skin to crisp up.
Storage and Reheating
Store any leftover Baked Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can use the air fryer, microwave, or oven:
- Air fryer: reheat for 5-6 minutes at 350°F until the chicken is warmed throughout
- Microwave: reheat for 3-4 minutes at 80% power or the reheat setting until warmed throughout
- Oven: reheat for 20-25 minutes at 375°F in the center rack of the oven
If you tried this Baked Chicken Thighs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Baked Chicken Thighs – Juicy and Crispy!
Equipment
Ingredients
- 4 bone in, skin on chicken thighs
- 1 tablespoon neutral oil
- kosher salt, see note
- ¼ tsp freshly cracked black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1/4 tsp dried rosemary
- ¼ tsp dried thyme
- 1 tablespoon honey
- 1 tablespoon baking powder
Instructions
- Weigh the chicken thighs to get a total weight in grams, then multiply that number by .01 to get the weight of kosher salt you need.
- Lay the chicken flat on a cutting board. Pull the skin back from the chicken thigh (without detaching completely) and season both sides evenly with the salt. Pull the skin back onto the chicken and sprinkle the baking powder onto the skin and rub it in until no longer visible. Let sit for 10-15 minutes while you prepare the spice mixture.
- In a large bowl, combine neutral oil, honey, black pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, and honey. Mix until combined. Pat the chicken dry and add in the dry brined chicken and let sit while the oven preheats to 425°F.
- Place the chicken on a parchment paper lined tray and place a wireless thermometer (if desired) in the smallest chicken thigh. Place in the center rack of the oven. Bake for 25-28 minutes until the internal temperature reaches 155°F.
- Remove, cover with foil and rest until the internal temperature reaches 165°F. Serve with the rendered chicken juices and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
