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If you’ve already tried my baked chicken legs, you know how delicious oven-baked chicken can turn out. Using bone-in chicken makes it practically foolproof, so I knew I had to tackle bone-in chicken thighs next.
The prep work is shockingly fast, because there’s no marinade, so all you have to do is stir together a few spices and make sure the chicken gets fully coated. The meat is fall-off-the-bone tender, and the skin becomes perfectly crispy without relying on the broiler.
In fact, the real star of this recipe is the seasoning. Just 4 pantry spices create the best chicken dry rub, plus a secret ingredient that makes the skin ultra-crispy. (Spoiler: it’s baking powder.)
Ingredients for Baked Bone-In Chicken Thighs
- Chicken Thighs. This recipe calls for bone-in, skin-on chicken thighs, which are easy to find in any grocery store. If you have skinless or boneless chicken thighs to work with, I recommend starting with a different recipe, since they don’t require nearly as much seasoning or as long a cooking time. (I’ll tackle those next.)
- Olive Oil. This addition helps the spices stick to the chicken. When I tested this recipe without oil, the spices blackened too quickly, so I don’t recommend skipping this! You can use any other oil you prefer, though.
- Pantry Spices. Granulated garlic, smoked paprika, salt, and black pepper are all you need for the best chicken seasoning ever. (It reminds me of KFC, only this chicken isn’t fried.)
- Baking Powder. This is the “secret ingredient” that makes the chicken skin ultra-crispy, almost like it has a crust! Don’t confuse this for baking soda, which has a much stronger flavor.
How to Bake Bone-In Chicken Thighs
Step 1:
Preheat the oven to 425ºF and arrange a wire rack in a rimmed baking sheet. I use a set that came together, though many wire cooling racks will fit perfectly into a half-sheet pan.
In a small bowl, combine the garlic powder, smoked paprika, baking powder, salt, and black pepper. Stir well to create a fast chicken seasoning.
Next, drizzle the chicken thighs with olive oil in a large bowl. Gently toss them with your hands until evenly coated, then sprinkle the seasoning over the top. Toss them again, making sure the coating is evenly sprinkled on all sides.
Step 2:
Arrange the seasoned chicken thighs on the wire rack in the rimmed baking sheet. Using a rimmed baking sheet is important so that no juices spill into your oven as the chicken cooks.
Place the pan in the oven and bake for 35 to 40 minutes, or until the chicken is golden and crispy. An instant-read thermometer can be used to test the internal temperature. It should reach above 165ºF when it’s done cooking; it’s likely to be closer to 175ºF, which is perfect for bone-in chicken.
Serving Tips
Let the chicken thighs cool on the wire rack for at least 10 minutes before serving. This will let the juices distribute for the juiciest chicken possible. (Without burning yourself!)
Bone-in chicken thighs can be served with any sides you love, but I think they pair particularly well with roasted potatoes, which you can add to the oven with 30 minutes remaining on the chicken thighs.
Storage Tip: Leftover baked chicken thighs can be stored in an airtight container in the fridge for up to 3 days. I like to reheat them in the air fryer at 350ºF for 5 to 8 minutes, until the skin feels crispy again and the center is heated through.
Baked Bone-In Chicken Thighs
Ingredients
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1.5 to 2 pounds bone-in chicken thighs (with skin on)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425ºF and arrange a wire rack in a rimmed baking sheet. I use a set that came together, though many wire cooling racks will fit perfectly into a half-sheet pan. In a small bowl, combine the baking powder, salt, garlic powder, smoked paprika, and black pepper. Stir well to create a fast chicken seasoning.
- Drizzle the chicken thighs with olive oil in a large bowl. Gently toss them with your hands until evenly coated, then sprinkle the seasoning over the top. Toss them again, making sure the coating is evenly sprinkled on all sides.
- Arrange the seasoned chicken thighs on the wire rack in the rimmed baking sheet. Using a rimmed baking sheet is important so that no juices spill into your oven as the chicken cooks. Place the pan in the oven and bake for 35 to 40 minutes, or until the chicken is golden and crispy.
- When the timer goes off, use an instant-read thermometer to test the internal temperature of the largest chicken thigh. It should reach above 165ºF when it's done cooking; it's likely to be closer to 175ºF, which is perfect for bone-in chicken. Let the chicken cool for 10 minutes to allow the juices to distribute evenly, then serve warm with your favorite sides.
Notes
Nutrition
More Recipes to Try
- Oven-Baked French Fries
- Cauliflower Fried Rice
- Zucchini Lasagna
- Chicken Vegetable Soup
- Cottage Cheese Dip
- Chicken Curry Soup
If you try these baked bone-in chicken thighs, please leave a comment and star rating to let me know how you like them.
