How to Bake Chicken Thighs and How Long

Bone-in, skin-on thighs are seasoned with a Mexican-inspired spice rub and baked at 425°F. Oven-baked chicken thighs have different cooking times depending on their size and oven temperature. Learning how to bake chicken breast requires different timing because the cut is leaner.

How Long to Bake Chicken Thighs

The table applies to bone-in, skin-on chicken thighs. At 425°F, allow about 30 minutes for 3–4 oz thighs, 35 minutes for 5–6 oz thighs, and 40 minutes for 8 oz thighs.

Note: Size and thickness can affect the cooking time. Cook the chicken until the thickest part reaches 165°F (74°C).

Ingredients

• Chicken thighs – 4 bone-in, skin-on thighs, about 1 ½ pounds. Choose similar-sized thighs for more consistent cooking times.
• Olive oil – 2 tablespoons. Helps the seasoning adhere to the chicken and promotes browning.
• Taco seasoning – 1 oz. Use your preferred blend and check its sodium content before adding salt.
• Salt – 1 ½ teaspoons. Skip or reduce it if the taco seasoning already contains salt.
• Black pepper – to taste. Freshly ground black pepper adds mild heat and complements the Mexican-inspired seasoning.
• Honey – 2 tablespoons, optional. Adds sweetness and promotes caramelization but can brown quickly at 425°F. If you have leftover honey, use it to make my Honey Butter Chicken.
• Lemon – 1. Fresh lemon juice adds acidity that cuts through the richness of the chicken skin and dark meat.
• Fresh parsley – 2 tablespoons, chopped, optional. Adds fresh herbal flavor to the baked chicken.

How to Bake Chicken Thighs in the Oven

Bone-In Chicken Thighs

1. Preheat the oven: Preheat the oven to 425°F (220°C). Choose thighs that are similar in size and weight for more consistent cooking times.
2. Brine the chicken: Brine the chicken (optional): If desired, brine the thighs using your preferred poultry brine in the refrigerator for 15 minutes to 4 hours. Remove the thighs from the brine and pat them thoroughly dry with paper towels.
3. Season the thighs: Brush the chicken with olive oil and season all sides with taco seasoning and salt. Gently lift the skin and spread some oil and seasoning underneath. Add black pepper and brush with honey, if using. PIC. 1
4. Arrange the thighs: Lightly grease a baking sheet or baking dish with olive oil. Place the thighs skin-side up in a single layer.
5. Bake the thighs: Place the pan on the middle oven rack and bake for 30–40 minutes. Allow about 30 minutes for 3–4 oz thighs, 35 minutes for 5–6 oz thighs, and 40 minutes for 8 oz thighs. PICS. 2–3
   Note: Insert an instant-read thermometer into the thickest part of the thigh, away from the bone. The chicken is done when it reaches 165°F (74°C).
6. Rest and serve: Let the chicken rest for 3–5 minutes. Finish with fresh lemon juice and chopped parsley, if desired.

Boneless Chicken Thighs

1. Preheat the oven: Preheat the oven to 425°F (220°C).
2. Season the thighs: Pat the chicken thoroughly dry. Brush with olive oil and season with taco seasoning, salt, and black pepper.
3. Arrange and bake: Place the thighs in a single layer on a lightly greased baking sheet or baking dish. Bake for about 25–30 minutes, depending on their size and thickness.
   Note: Insert an instant-read thermometer into the thickest part of the meat. The chicken is done when it reaches 165°F (74°C).
4. Rest: Let the chicken rest for 3–5 minutes before serving.

FAQ About Baked Chicken Thighs

What to Serve with Oven-Baked Chicken Thighs

• Potatoes: Serve with mashed potatoes or roasted potatoes for a filling side that pairs well with the juicy chicken and crisp skin.
• Rice or pasta: Serve with steamed rice, seasoned rice, buttered noodles, or a simple pasta to round out the meal.
• Roasted vegetables: Pair with roasted carrots and parsnips or roasted delicata squash for a warm vegetable side.
• Green vegetables: Serve with Instant Pot Brussels sprouts, steamed broccoli, green beans, or asparagus for a lighter side.
• Salads: Pair with a green salad, cucumber salad, tomato salad, or Brazilian potato salad for a fresh contrast to the seasoned chicken.

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4.88 from 8 votes

How to Bake Chicken Thighs and How Long

Crisp golden skin makes how to bake chicken thighs even better, with juicy meat, Mexican-inspired seasoning, and cooking times based on the size of the bone-in pieces.

Course:Main Course

Cuisine:American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 4 thighs

Calories432.1 kcal

Author Valentina Dimitrova

Cost $ 1.50 per person

Ingredients

• 4 bone-in skin-on chicken thighs – about 1 ½ pounds
• 2 tablespoons olive oil
• 1 oz taco seasoning or another seasoning blend of your choice
• 1 ½ teaspoons salt – skip the salt if your taco seasoning already contains salt
• freshly ground black pepper – to taste
• 2 tablespoons honey – optional; skip if you're on a keto diet or use sugar-free honey
• 1 lemon
• 2 tablespoons chopped parsley – optional

US Customary - Metric

Instructions

Bone-In Chicken Thighs

• Preheat the oven: Preheat the oven to 425°F (220°C) for about 20 minutes. Choose thighs that are similar in size and weight for more consistent cooking times.
• Brine the chicken (optional): If desired, brine the thighs using your preferred poultry brine in the refrigerator for 15 minutes to 4 hours. Remove the thighs from the brine and pat them thoroughly dry with paper towels.
• Season the thighs: Brush the chicken with olive oil and season all sides with taco seasoning and salt. Gently lift the skin and spread some oil and seasoning underneath. Add black pepper and brush with honey, if using.
• Arrange the thighs: Lightly grease a baking sheet or baking dish with olive oil. Place the thighs skin-side up in a single layer.
• Bake the thighs: Place the pan on the middle oven rack and bake for 30–40 minutes. Allow about 30 minutes for 3–4 oz thighs, 35 minutes for 5–6 oz thighs, and 40 minutes for 8 oz thighs.

  Note: Insert an instant-read thermometer into the thickest part of the thigh, away from the bone. The chicken is done when it reaches 165°F (74°C).
• Rest and serve: Let the chicken rest for 3–5 minutes. Finish with fresh lemon juice and chopped parsley, if desired.

Boneless Chicken Thighs

• Preheat the oven: Preheat the oven to 425°F (220°C).
• Season the thighs: Pat the chicken thoroughly dry. Brush with olive oil and season with taco seasoning, salt, and black pepper.
• Arrange and bake: Place the thighs in a single layer on a lightly greased baking sheet or baking dish. Bake for about 25–30 minutes, depending on their size and thickness.

  Note: Insert an instant-read thermometer into the thickest part of the meat. The chicken is done when it reaches 165°F (74°C).
• Rest: Let the chicken rest for 3–5 minutes before serving.

Recipe Video

Recipe Notes

Honey and parsley are optional ingredients, and they aren't included in the recipe calculation.

Storage and Reheating

Store: Place leftover baked chicken thighs in an airtight container and refrigerate for up to 3–4 days.

Freeze: Store the cooked thighs in a freezer-safe container for up to 4 months.

Reheat in the microwave: Place the chicken in a microwave-safe dish and cover loosely. Add a small amount of liquid if the chicken seems dry. Heat until the center reaches 165°F (74°C), then let it stand briefly before serving.

Reheat in the oven: Preheat the oven to 325°F (165°C). Place the chicken in a baking dish and cover with foil to help retain moisture. Reheat until the center reaches 165°F (74°C).

Nutrition

Calories: 432.1kcal | Carbohydrates: 15.6g | Protein: 23.9g | Fat: 31.1g | Saturated Fat: 7.4g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 15.1g | Trans Fat: 0.1g | Cholesterol: 141.6mg | Sodium: 1557.3mg | Potassium: 350.3mg | Fiber: 2.2g | Sugar: 10.6g | Vitamin A: 952IU | Vitamin C: 20.2mg | Calcium: 22.6mg | Iron: 1.8mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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