My easy, 3-ingredient baked chicken thighs are tender and juicy with a crispy outer skin that is perfectly seasoned! This method is so simple, you can have delicious chicken thighs on your table in 40 minutes flat!
Baked Bone-In Chicken Thighs Recipe
When imagining a chicken dinner, most people's thoughts veer right to chicken breast. Agreeably, chicken breast is versatile and easy to work with, but the flavor really lies in the dark meat of the chicken thighs.
Chicken thighs are fattier than their white-meat counterparts which keep the meat tender and moist, imbuing it with flavor as it cooks. Because of that, a little seasoning goes a long way with thighs.
These 3 ingredient baked chicken thighs will be your new go-to dinner!
With this easy, oven-baked method you are guaranteed perfectly crispy results without all the grease associated with frying!
❤️ Why You'll Love This Recipe!
It's so Easy! If you follow this recipe to a T, you are guaranteed juicy, delicious results!
Only 3 Ingredients! Chicken thighs, a little oil, and some seasoning is all you need!
They Go with Anything! Crispy-skinned chicken thighs can pair with all of your favorite sides!
If you have chicken thighs, you can likely source everything else from your cabinets.
- Chicken Thighs - 2 lbs. Bone-in, skin on.
- Olive Oil - 1 Tbsp. Extra virgin. You can also use canola, vegetable, or sunflower oil as a 1:1 substitute if you are out of olive.
- Chicken Seasoning - 2 tsps. Follow my extremely easy homemade chicken seasoning recipe, or use your favorite brand.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
You are just a few simple steps away from delicious crispy chicken thighs. You'll want a meat thermometer to remove any guesswork so you don't over or under-cook them.
- Prep. Preheat your oven to 425°F (218°C) and place a roasting rack or cooling rack (coated with non-stick spray) into a 9x13 baking dish. *If you don't have a roasting or cooling rack, line the baking dish with foil.
- Dry and trim. Remove any excess fat from the 2 pounds of chicken thighs and pat them dry using paper towels. (*see note).
- Season. Use a basting brush (*see note) to brush the 2 tablespoons of olive oil onto each of the thighs. Season each chicken thigh thoroughly, then transfer your thighs to the wire rack in your baking dish.
- Bake until golden. Place your baking dish in the middle of the oven's center rack and bake for 30-35 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
- Crisp. To make the skin extra crispy, set the thighs under the broiler for 2-3 minutes, monitoring closely (*see note).
Flavorful, juicy bone-in chicken thighs go well with traditional comfort foods like garlic red skin mashed potatoes, and a green veggie or two, like broccoli or sauteed asparagus. After baking, they will be fall-off-the-bone tender. Enjoy!
💭 Angela's Tips & Recipe Notes
- Removing the moisture is key. Using paper towels to thoroughly pat the chicken dry is key in getting perfectly crisp skin!
- If you don't have a basting brush, you can pour some oil in a small bowl and use a bunched-up paper towel to dip and brush the chicken with oil. It will absorb some, so you may need a little bit extra.
- Don't burn your chicken! If broiling, watch your thighs closely so the skin and/or seasoning doesn't burn. You can even leave the oven door open so you can watch closely while broiling.
- Try to use chicken thighs that are about the same size. This will help them all finish cooking at the same time.
🥡 Storing & Reheating
Leftover chicken should be kept in the refrigerator, in an airtight container, for 3-4 days before discarding.
You may freeze cooked chicken for up to 4 months as long as it is properly stored in a freezer bag or an airtight container.
Thaw frozen chicken by moving it to the fridge overnight.
Reheating Oven Baked Chicken Thighs
To reheat bone-in chicken thighs, preheat your oven to 350°F (175°C). Place the thighs in a baking dish with a few tablespoons of broth or stock for moisture and cover the dish tightly with foil.
Bake until the chicken is warmed through, usually about 15-20 minutes. *This will not yield crispy skin. To re-crisp skin, pop it back under the broiler for a few minutes, watching closely.
🍗 More Delicious Chicken Recipes!
- Doritos Chicken Casserole with Cream Cheese
- Chicken and Peppers
- Baked Huli Huli Chicken
- Creamy Parmesan Garlic Mushroom Chicken
- Cream Cheese Chicken
You will have to tweak this recipe ever-so-slightly if working with boneless, skinless thighs. The cooking time will be less, so use your meat thermometer to regularly check the chicken. Also, the exterior will not get crispy, so you can omit the broiling time.
You can! Preheat your air fryer to 380°F (195°C). Then, cook thighs skin side down for 12 minutes before flipping them and cooking them for 10 minutes more. To get extra crispy skin, I still like to pop them under the broiler for a minute or 2.
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Baked Chicken Thighs
- 2 lbs chicken thighs (approximately 4 large bone-in chicken thighs)
- 1 tablespoon olive oil (extra virgin)
- 2 teaspoon chicken seasoning (see recipe, or use Italian seasoning)
- Preheat your oven to 425°F (218°C) and place a roasting rack into a 9x13 baking dish. *A wire cooling rack works well too, just be sure to coat it with oil or non-stick cooking spray. You can also line your baking dish with aluminum foil if desired.
- Prep your chicken thighs by removing any excess fat or skin flaps as desired then pat each thigh dry using paper towels.2 lbs chicken thighs
- Brush the olive oil onto the top of each chicken thigh and apply seasoning generously. Transfer onto the wire roasting rack in your baking dish.1 tablespoon olive oil, 2 teaspoon chicken seasoning
- Bake in the middle of your oven's center rack for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as read by a digital meat thermometer.
- For extra crispy skin, broil on high setting for an additional 2-3 minutes.
- Removing any moisture from the chicken thighs helps to get them nice and crisp when baked.
- Watch closely when broiling so that the chicken skin (and seasoning) doesn't burn. If needed, leave the oven door open while broiling.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!