Crispy Bone-In Chicken Thighs
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This 25-minute, three-ingredient recipe for skin-on, bone-in chicken thighs will become your go-to method for baked chicken with perfectly crispy skin, juicy meat, and lots of flavor in every bite. Learn a few basic steps for preparing this basic, mouth-watering chicken thigh recipe that will have everyone asking for seconds!
Baked bone-in chicken thighs are so good! They emerge from the oven with puffy, deliciously crispy skin that’s super-tasty. This recipe is simple as can be, one of the easiest chicken thigh dinner recipes you can make, next to easy marinated chicken thighs. This recipe is perfect for busy nights when you don’t have too much time to cook but still want delicious chicken dinner ideas.
Bone-in chicken thighs with skin have an unbeatable rich and savory taste that comes from the combination of the meat, skin, and seasonings baked in a hot oven. Baked whole chicken legs (with leg and thigh) are another good choice.
What you’ll love about this recipe:
Once you’ve moved beyond how to bake chicken breasts, it’s time to try this method. Especially if you’re a fan of air-fryer chicken thighs or simply looking for foolproof, everyday dinner ideas.
Ingredient overview
- Bone-in, skin-on chicken thighs: Chicken thighs naturally contain more fat than white meat parts (breasts), which adds flavor and helps keep the chicken moist while it cooks. Unlike baked chicken breasts, chicken thighs are much less likely to dry out or become overcooked. Chicken thighs with bone and skin are often sold in packages in grocery stores. You’ll need 6-8 individual pieces for 4-6 servings, totaling about 3 pounds.
- Seasoning: Along with salt and black pepper, use 2 tablespoons of whatever chicken seasoning blend you enjoy to enhance the flavor of the chicken thighs. I like everything seasoning sprinkled on chicken because it’s an all-in-one mixture that literally has a little bit of “everything” — garlic powder, dried onions, salt, pepper and crunchy seeds. Some of my other favorite spice blends for poultry include grilled chicken rub, herbs de Provence, Italian seasoning, curry spices, or Southwest mixes.
- Olive oil: Olive oil helps to crisp up the skin and also adds flavor.
Prep and cooking steps
1. Pat the chicken as dry as possible on all sides with paper towels. TIP: This step is important for achieving crispy skin. 2. Arrange the chicken on a quarter-size sheet pan (about 13″x9″). If your pan isn’t nonstick, line it with parchment or foil for easy clean-up. Sprinkle salt, pepper and seasoning on both sides of the chicken thighs.
3. Note: Some seasoning blends already contain salt, so adjust the amount of total salt to taste. The seasoned chicken can be prepped and stored in the fridge up to one day ahead. 4. Drizzle the chicken with olive oil. Bake chicken thighs at 425 degrees for 25 minutes.
- After 25 minutes, you can use a digital meat thermometer to check the internal temperature is about 165 degrees.
- Make ahead and reheating: Baked chicken thighs will keep refrigerated up to 5 days, or frozen in an airtight container for 1 month. It’s best to reheat the chicken in a 350 degree oven until heated through — microwaving will make the skin less crisp.
Crispy Bone-In Chicken Thighs
Equipment
Ingredients
- 8 (1.3 kg) bone-in chicken thighs, 6-7 ounces each, with skin
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 6) chicken seasoning, or your favorite all-purpose seasoning (I used everything seasoning)
- Extra virgin olive oil
Instructions
- Place the oven rack in the center of the oven. Preheat the oven to 425 (220 C) degrees.
- Choose a rimmed baking sheet pan just large enough hold the chicken without crowding (approximately 13"x9"). Line it with parchment paper or foil for easy clean-up.
- Pat the chicken as dry as possible on all sides with paper towels (this step helps the skin crisp). Put the chicken thighs on the sheet pan. Sprinkle salt, pepper, and the seasoning blend evenly on both sides of the chicken. Arrange the pieces skin-side up and drizzle about a tablespoon of oil over them.
- Bake 25 minutes, or until the skin is puffed and golden brown. The internal temperature of the chicken should register 165-175 (76C) degrees on a meat thermometer.
- Serve the chicken with the pan juices spooned alongside.
Karen’s Notes and Tips
- Use a digital meat thermometer to check the internal temperature is 165-175 degrees.
- Make ahead: The seasoned, uncooked chicken can be prepped and stored in the fridge up to one day ahead. Baked chicken thighs will keep refrigerated up to 5 days, or frozen in an airtight container for 1 month. It’s best to reheat the chicken in a 350 degree oven until heated through — microwaving will make the skin less crisp.
- I like everything seasoning sprinkled on chicken because it’s an all-in-one mixture that literally has a little bit of “everything” — garlic powder, dried onions, salt, pepper and crunchy seeds. Use your favorite spice blend for poultry, including seasonings such as herbs de Provence, Italian seasoning, curry spices, or Southwest mixes.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Thank you, Karen: beautifully written, hence easy to follow recipe and the thighs are delicious. The best! I have made them several times, but am now thinking of doing a ‘batch’ and freezing them. Should they be defrosted before putting in the 350℉ oven or left frozen? if frozen, using a cold-start oven? If defrosted, how? overnight in refrigerator?/cold water in plastic bag?
Happy you enjoy them Nina! For the best results, I suggest defrosting overnight in the refrigerator. I haven’t tried the cold water method, but that process could work too. Be sure to place them into sealed, heavy-duty freezer bags and immerse in cold water until they’re thawed. Then reheat at 350F just until they are warmed through.
Is that baking pan your using really non stick? What brand is it? I really would like to use less foil.
Hi Lisa – Yes, the baking pan is nonstick. You can find it here and a similar one https://bit.ly/3RN9tMO
I don’t understand the boneless-skinless fixation, which has relegated chicken cuts like this to the back row. Good food is a matter of texture and flavor, and beginning with the main ingredient, this recipe extracts the maximum on all counts!
I agree wholeheartedly!
these are so easy to make! i love the crispy skin!