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These crispy baked chicken thighs are moist and juicy in the middle with the most delicious crisp skin. They are oven-baked and need very little prep.
If you are after a chicken recipe with barely any hands-on time, my baked chicken thighs in the oven are your answer.
The short marinating time infuses the chicken thighs with a lot of flavor while baking them in the oven, which crisps the skin beautifully and results in juicy, flavorful chicken. I keep the seasoning mix simple, and it’s easy to prepare in advance. My family regularly enjoys these during busy weeknights when I need a hands-off yet delicious dinner.
Table of Contents
Why I love this recipe
- There is minimal prep work. All you have to do is toss the chicken thighs in the marinade, then bake them up.
- It’s juicy and full of flavor. Thanks to the combination of herbs, garlic, and lemon zest.
- Versatile. These chicken thighs also pair well with a variety of side dishes, including roasted vegetables, rice, and pasta.
If you love baking chicken like we do, try my baked chicken legs, oven baked chicken wings, baked chicken leg quarters, and baked chicken breasts.
★★★★★ REVIEW
“This was the first time that I was ever able to get really crispy skin on a marinated chicken piece. The flavor was excellent. It was easy to prepare. Thank you for sharing!” – Chris
Key Ingredients
- Bone-in skin-on chicken thighs. I prefer using skin-on chicken thighs or bone-in skin-on chicken thighs. The skin keeps all the juices sealed in the thighs and creates a crispy coating.
- Herbs. I use dried oregano and dill for this recipe.
- Seasoning. I like to keep things simple with salt, pepper, and paprika.
- Honey. When used in a marinade, honey helps tenderize the meat and infuse it with sweet flavors. It also caramelizes beautifully when baking the chicken.
- Garlic. I prefer using minced garlic, but garlic powder is a suitable alternative if you don’t have any on hand.
- Lemon zest. To add a touch of freshness and cut through the sweetness of the honey.
- Olive oil. To pull together all marinade flavors.
How to make crispy baked chicken thighs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season the chicken thighs with salt and pepper.
Step 2- Whisk the marinade ingredients in a bowl.
Step 3- Combine. Put the chicken thighs in the baking pan or baking sheet. Coat them with the marinating mixture.
Step 4- Bake for 35 to 40 minutes or until they reach an internal temperature of 165°F.
Arman’s recipe tips
- Use bone-in chicken thighs for the juiciest results. While boneless chicken thighs cook faster, the bone imparts a rich chicken flavor.
- Pat the chicken dry before seasoning them. I find that doing this helps achieve crisper results.
- Use a thermometer to determine whether the chicken thighs are done. Insert the thermometer into the thickest part of the chicken. If it reads 165°F, remove the chicken from the oven.
- Rest! Once you remove the chicken thighs from the oven, allow them to rest for 5 to 10 minutes. The juices will redistribute inside the chicken thighs and make them juicier.
- Don’t cover the chicken thighs while they rest, as the trapped steam will soften their crispy skin.
Storage instructions
To store. Leftover baked chicken should be refrigerated and eaten within 3 to 4 days. Store them in an airtight container or wrapped in foil.
To reheat. Reheat chicken thighs in an oven preheated to 400°F for 5-10 minutes or until they are heated through.
To freeze. Place the cooked and cooled chicken thighs in a ziplock bag and store them in them freezer for up to 6 months.
Frequently asked questions
To prevent chicken thighs from drying out while baking, avoid overcooking them. Use a meat thermometer to check the internal temperature, and remove the chicken thighs from the oven when they reach an internal temperature of 165°F (74°C).
Generally, bone-in chicken thighs take 30 to 45 minutes to cook through. Boneless chicken thighs cook faster. Depending on their size, cooking may take 15 to 20 minutes.
More delicious chicken thigh recipes
- Chicken Adobo
- Air fryer chicken thighs
- Sous vide chicken thighs
- Huli Huli chicken
- Peruvian chicken
- Or any of these healthy chicken thigh recipes
If you tried this Crispy Baked Chicken Thighs recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Crispy Baked Chicken Thighs
Video
Ingredients
- 6 chicken thighs bone-in and skin-on
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 6 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 2 teaspoons honey
- 1 small lemon zested
Instructions
- Preheat the oven to 220C/450F. Lightly grease a baking dish.
- Pat the chicken dry to ensure there is no moisture. Season the chicken thighs with salt and pepper.
- Combine the olive oil, garlic cloves, paprika, oregano, dill, honey, and lemon zest in a small bowl.
- Place the chicken thighs in a baking pan and coat well with the marinade.
- Bake the chicken for 35-40 minutes until they reach an internal temperature of 165F.
Notes
- Spice it up. Add some red pepper flakes to the marinade if you like spicy chicken.
- Use Italian seasoning. Being a blend of aromatic herbs, Italian seasoning is one of the easiest ways to make chicken more flavorful with minimal effort.
- Marinate it. Instead of simple seasonings, why not use a chicken drumstick marinade or 4 ingredient chicken marinade before baking them in the oven?
- Sprinkle some cheese. Add an extra crispy layer by adding a teaspoon or two of grated parmesan cheese.
Nutrition
Originally published August 2023, updated and republished April 2025
Love these crispy baked chicken thighs so much- I make these at least once a week! I make this once a week.
This was the first time that I was ever able to get really crispy skin on a marinated chicken piece. The flavor was excellent. It was easy to prepare. Thank you for sharing!
Thank you, Chris!
Tried this for the first time last week and loved the flavor and crispy skin! I hadn’t bookmarked it last week and was so happy to have found it again today and made it again today. I bookmarked it and it will be my go to! Thanks!
Love to hear that, Bea!!!
These thighs are amazing! So tender and juicy. I added some mixed veggies and oh my what a dinner. Thanks for the recipe! A big 10 stars…
Just presented this to my family for tea, four of us and all hungry so increased the portions accordingly based on 3 thighs each. Served with boiled rice containing garden peas and sweetcorn. All gone in a flash! Really good, thank you.
I wasn’t sure about including the marinade when putting the chicken in the oven so I left it without. Looking back I think I’ll try including it next time and add some onions.
These are perfect for a sheet pan dinner, which I love. I add a variety of seasoned veggies to the sheet pan and bake it all together. The chicken comes out crispy and juicy and has tons of flavor.
They were delicious nice and crispy and juicy definitely will make again.
I love the dark meat. Paprika is not my favourite but it seemed to work here.
I’m cooking chicken thighs tomorro. Sounds yummy
Delicious! Thanks for the recipe.
These look wonderful
Thanks Camille!
Great recipe I appreciate the comments on using bone in chicken thighs. Leftovers good cold. I like mine served with Indian spiced lentils.
Tasty, crispy and finger licking good and this makes for great eating😛
Seasoned to perfection, they were juicy and delicious. We loved them😛