Description
This best baked chicken thighs recipe delivers juicy, tender chicken with crispy, golden skin using simple ingredients and foolproof technique. Perfectly seasoned with garlic, lemon, and fresh herbs, these easy baked chicken thighs are restaurant-quality yet simple enough for weeknight cooking. Ready in under 45 minutes with minimal prep.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs (about 2–2.5 pounds)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- Juice of 1 fresh lemon (about 3 tablespoons)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika (optional but recommended)
- Lemon slices for garnish (optional)
Optional Additions for One-Pan Meal:
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 1 medium red onion, cut into wedges
- ½ cup chicken broth for added moistur
Instructions
- Preheat oven and prepare baking dish. Position an oven rack in the upper-middle position and preheat to 425°F (220°C). This temperature creates the perfect balance – high enough to crisp skin without burning, low enough to cook through without drying out the meat. Line a 13×9-inch baking dish with aluminum foil for easy cleanup, or use it unlined – both work perfectly.
- Prepare the chicken. Remove chicken thighs from packaging and pat completely dry with paper towels. Moisture on the skin prevents proper crisping, so don’t skip this crucial step. Dry skin is essential for achieving that golden, crispy exterior.
- Create the seasoning mixture. In a small bowl, combine olive oil, minced garlic, lemon juice, thyme, rosemary, paprika, salt, and pepper. Stir until well combined. The mixture should be fragrant and well mixed. This simple seasoning blend is all you need – the quality of ingredients matters more than complexity.
- Arrange chicken in baking dish. Place dried chicken thighs skin-side up in the prepared baking dish, spacing them so they’re not touching. Skin-side up position is crucial – it allows the skin to crisp in direct oven heat. Arrange thighs in a single layer without overlapping.
- Apply seasoning mixture. Using a pastry brush or the back of a spoon, coat each chicken thigh evenly with the olive oil and herb mixture. Make sure to coat both the top and sides of each thigh. Don’t worry about the bottom sides – they’ll cook through and stay moist from their contact with the pan.
- Add optional vegetables if using. If making a one-pan meal, arrange baby potatoes, carrots, and onion wedges around the chicken at this point. Toss vegetables lightly with any remaining seasoning mixture and a drizzle of olive oil. Vegetables should be in single layer, not piled on top of chicken.
- Bake until chicken is golden and cooked through. Bake for 35-40 minutes until the skin is deep golden brown and the thickest part of the chicken (between the bone and skin, not touching bone) reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. The skin should be crispy and have some browning and caramelization.
- Check for doneness carefully. Use a meat thermometer for accuracy – this is the foolproof way to know when chicken is done. Insert the thermometer into the thickest part of a thigh without touching bone. The temperature should read exactly 165°F (74°C) for food safety.
- Rest before serving. Remove from oven and let chicken rest in the baking dish for 5 minutes before serving. This brief rest allows juices to redistribute throughout the meat, keeping it incredibly juicy when you cut into it. Don’t skip this step – resting makes a noticeable difference in juiciness.
- Garnish and serve. Arrange baked chicken thighs on a serving platter, drizzle with pan juices, and garnish with fresh lemon slices and additional fresh herbs if desired. The pan juices are delicious drizzled over the chicken – don’t waste them. Serve immediately while hot, with your choice of sides.
Notes
- Meat thermometer is key – It guarantees perfectly cooked chicken every time without guessing
- Pat chicken completely dry – This is essential for crispy skin; don’t skip this step
- Skin-side up orientation – This position allows skin to crisp properly in direct oven heat
- Don’t crowd the pan – Thighs should not touch; this allows even cooking and proper crisping
- Upper-middle oven rack – This position is ideal for browning skin while cooking through
- Rest before serving – Five minutes allows juices to redistribute for maximum juiciness
- Make one-pan meal – Add vegetables around chicken for complete dinner
- Leftover potential – Excellent for meal prep; reheat and shred for use in salads, tacos, or sandwiches
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (approximately 5 ounces)
- Calories: 285
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 105mg