Crispy Baked Chicken Thighs - Spend With Pennies

Crispy Baked Chicken Thighs – Spend With Pennies

Oven baked chicken thighs always come out juicy, tender, and delicious.

This recipe couldn’t be easier to prep, bone-in thighs are seasoned, baked, and then popped under the broiler for crispy crunchy skin and juicy meat.

This recipe has really fast prep and needs just a few staple ingredients.
They’re so delicious, with tender, juicy meat and crispy skin (the best part!).
They can be made ahead and enjoyed all week long.
I use a simple seasoning blend, but you can experiment with your favorite seasoning blends, spices, and herbs.

Baked Chicken Thighs before seasoning & baking

The Essentials for Baked Chicken Thighs

Chicken: This recipe uses bone-in chicken thighs. Since chicken thighs are dark meat, they’re extra flavorful and tender. Boneless and skinless thighs, legs, or drumsticks will also work; adjust baking time as needed (use this recipe for chicken breasts). Thaw frozen thighs before using.

Seasonings: The savory flavor in this recipe comes from poultry or Italian seasoning. Taste test your seasoning before adding additional salt as this can differ by brand!

One Recipe, Endless Possibilities

Replace the chicken seasoning in the recipe below with 2 to 3 teaspoons of your favorite seasoning blend premade chicken seasoning blend.
Brush on your favorite BBQ for the last 15 minutes of cooking time to make them sticky and delicious.
Toss in dill and lemon zest for a refreshing twist, or try homemade Lemon Pepper.

How to Bake Chicken Thighs

This chicken recipe is easy to make and will disappear in minutes!

Pat chicken thighs dry with a clean paper towel.
Drizzle with oil and season generously.
Bake the thighs until they reach 165°F.
Broil to crisp the skin if desired.

Serve with roast potatoes and green beans for a perfect meal.

I cook chicken at 425°F; the higher the temperature, the crisper the skin.
This recipe is for 6 oz bone-in thighs; larger thighs will need a longer cooking time.
Place chicken thighs on a rack if possible so the fat drips away. If you don’t have a rack, they can be cooked directly on the baking sheet.
Bake chicken thighs to an internal temperature of 165°F with a meat thermometer.

Save It for Later

Keep leftover oven-baked chicken thighs in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat portions in the microwave. Use leftover chicken thigh meat to make chicken salad, or buffalo chicken dip.

Freeze-cooled thighs in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating.

Holly’s Favorite Chicken Thigh Recipes

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Baked Chicken Thighs

Baked chicken thighs are an easy-to-make meal with crispy skin and tender meat.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.
Dab the chicken skin dry with a paper towel to remove any moisture.
Drizzle the chicken with olive oil and season generously with the seasoning, salt and pepper. Rub the seasoning and oil into the chicken skin.
Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F.
Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.

Seasoning: Replace the chicken seasoning with 2 to 3 teaspoons of premade chicken seasoning blend. My personal favorite is Hey Grill Hey Chicken Seasoning. Note that salt levels can vary by brand, so taste some of the seasoning to ensure it has enough salt. If needed, add additional salt to the chicken.
Baking time: Chicken thighs can vary in size from 5 to 10 oz, the cooking time is for 6oz chicken thighs. If the thighs are larger, they may need extra time.
Leftovers: Leftover chicken can be stored in the fridge in an airtight container for up to 4 days. Cooked and cooled chicken thighs can be frozen for up to 4 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

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