This foolproof method results in PERFECT baked chicken thighs with the most deliciously crispy skin and juicy meat - every time! Plus four critical tips for perfect baked chicken, and a delicious spice rub.
Once you've learned how to make the perfect baked chicken breast, it's time to master perfect baked chicken thighs!
This recipe has been tested 15 + times, to absolute perfection! During recipe testing, we noted four critical steps to achieve the perfect crispy baked chicken thighs that are juicy and tender on the inside, and crispy on the outside.
This no-fail recipe uses a combination of the perfect temperature, spice rub, and cooking time - resulting in the best crispy baked chicken thighs you've ever had!
reasons you'll love this recipe
- the flavor and textures are on point - with crispy skin, and juicy meat
- they are oven-ready in just 10 minutes
- this is a simple, classic recipe that goes with everything
Recipe Video
Learn all the tips and tricks for making perfect baked chicken thighs by watching the video below! You can find more of my recipe videos on my YouTube channel.
Ingredient Notes
- Chicken thighs - we're using bone-in, skin on chicken thighs for the ultimate juicy and tender meat. Boneless, skinless chicken thighs are not recommended for this recipe. For best results, ensure your thighs are of similar size.
- Oil- the oil helps the rub stick to the chicken, and helps the outside brown up. We recommend extra virgin olive oil or avocado oil.
- Spice rub - we're using onion powder, garlic powder, salt and pepper, oregano, and basil for classic flavor that goes with everything!
4 tips for Success
The details will make or break this recipe, and it's all in the preparation!
- Start with dry chicken thighs - You will want to blot any extra moisture off the skin and underside of the thighs with a paper towel. This is particularly important if you have thawed chicken thighs.
- Use oil - but not too much! Using too much oil will cause the thighs to splatter everywhere in your oven (ugh), and can make a paste with the rub, preventing that perfect, crispy skin. You just want a really thin coat...1 tablespoon for 2 lbs! I recommend olive oil or avocado oil.
- Use a rack - I tested with and without a rack, and it was very clear: chicken thighs baked on the rack got crispy all around. Thighs without the rack were crispy on the top but not on the sides. Sitting up and away from the pan keeps the thighs crispy!
- Use a rub - but not too much! Too much rub on your chicken thighs will cake and get soggy in the oven. No one wants soggy chicken thighs! This rub seems scant but it is *just* enough to get flavor and crispy skin.
- BONUS - don't forget to rest. Resting your chicken is important to allow juices to evenly distribute. If you cut into the thighs just after baking, they will run out everywhere 🙁 Give your chicken thighs 5 minutes to rest before serving. Serve immediately after the resting time is over. As these thighs sit, they get less crispy.
Step by step directions
Prepare
Heat oven to 400°F. Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Blot chicken thighs with a paper towel until they are completely dry, then transfer to a large bowl.
Add oil
Toss with oil until thinly coated, then transfer, skin side up, to the wire rack on the baking sheet.
Stir together rub
Stir together rub, then sprinkle over thighs. Rub it in using your hands.
Bake
Bake chicken in the oven: cook time will depend on the size of your thighs and the oven setting you use:
- Convection - if you use a convection oven, your thighs will take between 25-35 minutes earlier and you will not need to broil
- Bake - if you do not have convection setting on your oven, your thighs will be ready between 35-40 minutes and you will need to broil 2-4 minutes to get that crispy skin.
Allow resting for 5 minutes before serving.
💡 Tip - Make sure your chicken thighs are cooked through by using a digital thermometer in the thickest portion of the thigh. When it registers 165°F, they are done!
FAQ
Our tried and true method when it comes to juicy, perfect baked chicken is to cook it at a higher temp to lock in all the juicy flavors!
No! If you want crispy skin and juicy, tender meat - it's best to cook uncovered.
For this recipe, we use a 400°F oven temperature, which is getting quite hot for glass, so I suggest using metal. I recommend a sturdy baking sheet over a dish, as this allows for good air circulation around the chicken breasts as they bake.
Yes - you will want to follow these instructions for crispy air fryer chicken thighs!
How long to bake chicken thighs?
This recipe bakes at 400°F, as this is the perfect balance between crispy skin and juicy chicken.
How long to bake chicken thighs depends on two things: the size of your chicken thighs, and the oven setting that you use.
If you have the convection setting on your oven we highly recommend using it for the crispiest chicken thighs!
How long to bake chicken thighs at 400°F
- convection- 25-35 minutes (small- 25 minutes, large- 35 minutes), no need to broil
- non-convection- 35-40 minutes (small-35 minutes, large- 40 minutes), broil until skin is crispy
Storage + Meal Prep
- Fridge - Cool completely, then store in an air tight container in the fridge for up to 4 days.
- Freezer - Cool completely, then wrap in plastic wrap or parchment paper. Store in a larger meal prep container or freezer bag. Freeze for up to 3 months.
- Reheat - heat up single servings in the microwave until steaming hot. Warm larger portions in a covered dish in a 350°F oven for 15-20 minutes, until warmed through. Crisp up under the broiler or in an air fryer
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Crispy Baked Chicken Thighs
Ingredients
- 2 lbs bone-in, skin on chicken thighs roughly 6 thighs
- 1 tablespoon olive oil or avocado oil
Rub
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon basil
Instructions
- Prepare - Heat oven to 400°F. Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Blot chicken thighs with paper towel until they are completely dry, then transfer to a large bowl.
- Add oil - Toss with oil until thinly coated, then transfer, skin side up, to the wire rack on the baking sheet.
- Rub - Stir together rub, then sprinkle over thighs. Rub it in using your hands.
- Bake - Bake chicken in the oven: cook time will depend on the size of your thighs and the oven setting you use:1. Convection - if you use convection, your thighs will take between 25-35 minutes earlier and you will not need to broil2. Bake - if you do not have convection setting on your oven, your thighs will be ready between 35-40 minutes and you will need to broil 2-4 minutes to get that crispy skin.
- Serve - Check that your chicken is cooked through to reach an internal temperature of 165°F by measuring with a digital thermometer. Allow to rest for 5 minutes before serving.
Tips:
- Start with dry chicken thighs - You will want to blot any extra moisture off the skin and underside of the thighs with a paper towel. This is particularly important if you have thawed chicken thighs.
- Use oil - but not too much! Using too much oil will cause the thighs to splatter everywhere in your oven (ugh), and can make a paste with the rub, preventing that perfect, crispy skin. You just want a really thin coat...1 tablespoon for 2 lbs! I recommend olive oil or avocado oil.
- Use a rack - I tested with and without a rack, and it was very clear: chicken thighs baked on the rack got crispy all around. Thighs without the rack were crispy on the top but not on the sides. Sitting up and away from the pan keeps the thighs crispy!
- Use a rub - but not too much! Too much rub on your chicken thighs will cake and get soggy in the oven. No one wants soggy chicken thighs! This rub seems scant but it is *just* enough to get flavor and crispy skin.
- BONUS - don't forget to rest. Resting your chicken is important to allow juices to be evenly distributed. If you cut into the thighs just after baking, they will run out everywhere. Give your chicken thighs 5 minutes to rest before serving. Serve immediately after the resting time is over. As these thighs sit, they get less crispy.
Video
Nutrition Information
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Davina says
Delicious!!! I am always so happy to find tasty AIP elimination friendly recipes!
Denise Bustard says
So happy to hear you enjoyed, Davina! Thanks so much for reporting back 🙂
Valerie says
Could this be made with skinless thighs?
Denise Bustard says
Hi Valerie! While the spice rub would be great on boneless skinless chicken thighs, the cook method would be different (no rack), and the cook time would need to be reduced (I generally do 425F for 25 min)
Sal says
Great recipe simple plain instructions . Thank you
Jasmine @ Sweet Peas & Saffron says
Hi Sal, happy to hear that you enjoyed and found the instructions easy to follow! Thanks for leaving a review!
Nick says
Guess I should ha e watched the video first. It said not to use a lot of seasoning to keep it crispy,so I didnt. Then I watched the vid and there was a pot of seasoning used. Still turned out good...bland but good.
Mysterygirl says
Thanks Denise. I think this will be my preferred method of cooking chicken thighs in my toaster oven from now on. I used a minimal amount of canola oil spray and Blue Apron's barbecue spice blend (smoked paprika, sweet paprika, ground fennel seeds, ground coriander, garlic powder, brown sugar) and salt and pepper.
I did have to put the lid of my toaster oven broiler pan upside down right ON the bottom element, with foil covering it on top to catch the dripping fat from the racked chicken above. Don't try this at home - but I will again and again because it resulted in the crispiest chicken skin in memory. I have a convection toaster oven, which as you say, helps. I enjoyed it with Louisiana hot sauce and a buttered ear of fresh corn. A coleslaw or Asian slaw would be an excellent additional side.
Denise Bustard says
Thank you so much for coming back to leave a review! That's so cool that you made them in your toaster oven. Thanks for sharing all your tips!
Melissa says
What was the original recipe? I made it once and my family loved it. Came back tonight to make it again and it was completely different.
Denise says
Hi Melissa, I just revamped this recipe to work out some of the issues with the previous one. Send me an email at sweetpeasandsaffron@gmail.com and I will email you the old recipe 🙂
Natalie says
Everyone in my family and my daughter's 9 year old friend loved the chicken. The friend said it was the best chicken she's ever had! This recipe is a keeper.
Denise says
Woohoo! So happy to read your review, Natalie!
Melissa says
Absolutely delicious! Followed the recipe and cooking instructions exactly and they came out perfect! 🙂
Denise says
So happy you enjoyed, Melissa! Thanks so much for leaving a review 🙂
Beth says
Holy cow I am never baking my chicken thighs another way! These are incredible!
Denise says
So happy you enjoyed! Thanks so much for taking the time out of your day to leave a review 🙂