Oven-Baked Chicken Thighs

Author: Rachel

Published Date: September 11, 2021

Flavorful and crispy chicken skin with tender, juicy meat inside baked to golden brown perfection. This Oven-baked Chicken Thighs recipe is as easy and straightforward as it gets. An oil-free, simple chicken recipe that your whole family will enjoy that will leave you NEVER need to go through the hasell of frying chicken again!

Oven-Baked Chicken Thighs
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Home-style Oven-Baked Chicken Thighs

Have you ever experienced having a moment of panic when asked, “ What’s for dinner tonight?” Knowing you completely forgot? If you have, then I feel you! There are just some days when you are super busy that you lose track of time. And before you know it, it is almost time for dinner, and you have nothing prepared.

Well, chin up, busy mamas! I have just the perfect back-pocket recipe that comes in handy on those super hectic days. An easy baked chicken thigh recipe that tops the list of easy weeknight dinners. The most work I have to do is coat the thighs with the spices, and then I let my oven take over from there! You can even have time to freshen up and concoct a delicious Butterbeer to go with it while it bakes!

And it never disappoints! These chicken thighs come out perfectly every single time- with skin golden and crispy and meat oh-so-tender. And I don’t the all those luscious juices on the pan go to waste. I baste the crispy chicken thighs with it to make it even more robust and flavorful. 

Why this Recipe Works

  • It is baked, not fried. An oil-free, low carb, and healthy meal.
  • Bone-in, skin-on chicken thighs bake up extra moist and flavorful.
  • It is a 6-ingredient easy dinner recipe with 15 minutes of prep time and no elbow greasing required!

Ingredients Needed

I bet you don’t need a trip to the grocery store to make this easy chicken thigh recipe! These simple ingredients are all it takes to make a classic comfort chicken dish.

  • Chicken thighs, bone-in, and skin-on
  • Baking powder
  • Salt
  • Black Pepper
  • Paprika
  • Garlic powder
Baked Chicken Thighs Ingredients
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Kitchen Tools and Equipment Needed:

  • Oven – convection setting if possible
  • Baking sheet
  • Parchment paper
  • Mixing bowl

How to Make Oven-Baked Chicken Thighs


  • Preheat the oven to 425 degrees
  • Line a baking sheet with parchment paper
  • Pat the chicken thighs dry using paper towels


1.      In a small bowl, add all the dry ingredients and mix them together.

2.      Once done, rub the mixture all over the chicken thighs

3.      Place them evenly spaced on the prepared baking sheet.

4.      Bake for 35-40 minutes. Check about 15 minute into baking to make sure the coating is not drying out – use the juices from the chicken to baste the tops. Return to the oven. Once thighs are completely done baking, use the rest of the juices to baste each piece and serve!

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Expert Tips when making Oven-Baked Chicken Thighs

  • I do not recommend using baking soda in place of baking powder. The outcome will not be the same.
  • Use a baking stone if you have one. You can place the chicken directly on it without the need for parchment paper.
  • It is important to pat the meat dry and remove any extra moisture on them before baking. If you bake them while still moist, it will create steam, resulting in damp and limp skin instead of golden and crisp.
  • The baking time depends on the size of the thighs you are using. It is always best to check for doneness by using an instant-read meat thermometer. The internal temperature of the chicken should be at 165°F.


  • Feel free to use other cuts of chicken. Breast, wings, or drumsticks, or boneless chicken thighs will work too. Take note, though, that the cooking time will be different for each. 
  • You can make it flavorful in different ways! If you prefer using other herbs or seasoning, then go for it. This is a versatile recipe. You can use Italian seasoning, oregano, thyme, parsley, and basil. Add some cayenne pepper or chili flakes for a bit of heat!
Chicken Thighs Oven-Baked
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How to Store Leftover Chicken Thighs

Wrap the leftover baked chicken thighs well or place them on an airtight container and store them in the fridge for up to 4 days. They are best reheated in the oven to retain crispiness. Bake them at 425 degrees for 15 minutes. Or, for best results, reheat them in the air fryer at 375 degrees for 4 minutes.

Frequently Asked Questions

I have a big family – is it hard to increase this simple recipe? 

It really isn’t. If you double all of the ingredients, that will do 10 pieces of chicken. Triple it for 15 pieces. Quadruple for 20 pieces!

I don’t have a convection setting on my oven – will this still work?

Yes, you may have to add a few extra minutes of baking time. Just watch for the chicken to brown nicely and make sure the meat is at 165°F.

What can I serve it with?

You can pair this delicious yet simple baked chicken with almost anything! They pair nicely with creamy mashed potatoes and fluffy rice and pasta for a filling meal. Of you can keep it light by serving with a side of roasted veggies or a refreshing salad.

Can I make these in my air fryer?

Yes. Preheat the air fryer to 375 degrees. Cook skin side down for 12 minutes. Then flip them over and cook for another 12 minutes.

Should I cover the chicken in aluminum foil when baking?

No need. Baking it uncovered is the best way to get that golden and crisp skin.

Baked Chicken Thighs
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Oven-Baked Chicken Thighs
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Oven-Baked Chicken Thighs

4.14 from 15 votes
Print Recipe Pin Recipe
Servings 5
Calories 250 kcal
Flavorful spiced and crispy chicken skin with tender and juicy meat inside baked to golden brown perfection. These Oven-baked Chicken Thighs recipe is as easy and straightforward as it gets. An oil-free, simple chicken recipe that your whole family will enjoy! 


  • 5 chicken thighs, bone-in, skin-on
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic


  • Preheat the oven to 425 degrees (convection setting if possible).
  • Dry chicken thighs with paper towels really well to remove all the excess moisture.
  • Line a baking sheet with parchment paper.
  • Place all the dry ingredients in a bowl and mix them together.
  • Rub the spice mix all over each thigh.
  • Lay the chicken thighs on the parchment paper, leaving space between the pieces.
  • Bake for 35-40 minutes. Once the thighs are fully cooked, you can uses their juices to baste each piece


Do not use baking soda in place of baking powder – it will not turn out the same.
If you have a baking stone, this will work especially well, no parchment paper needed.


Serving: 5gCalories: 250kcalCarbohydrates: 1gProtein: 18gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 489mgPotassium: 239mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles

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  1. Could this be made with boneless/skinless thighs? I know it won’t be crispy but was wondering about the flavor, I’m trying to find some easy chicken bakes with flavor.

    1. Yes, you can absolutely use boneless/skinless thighs! I use boneless skinless a lot for other recipes and they are just as juicy and tender!

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