Go Back
+ servings
close up of baked chicken thighs in a baking dish
Print SAVE Pin
4.67 from 3 votes

How to bake chicken thighs (and how long)

Find out how to bake chicken thighs that are bone-in and skin-on and for how long to come out juicy and tender.  It makes an easy dinner meal, and you can even freeze some for later. 
Course:Main Course
Keywords:baked bone in chicken thighs, how to bake chicken thighs
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 thighs
Calories399 kcal
Cost $ 1.50 per person



  • 4 chicken thighs bone-in and skin-on (about 1 ½ pounds)
  • 2 tablespoon olive oil
  • 1 oz taco seasoning or any other seasoning blend of your choice (for a homemade seasoning, see recipe in the notes)
  • 1 ½ teaspoon salt NOTE: Skip salt if your taco seasoning already has salt.
  • Freshly ground black pepper to taste
  • 2 tablespoon honey OPTIONAL (skip if you're on a keto diet, or you can use sugar-free honey)
  • 1 lemon
  • 2 tablespoon parsley chopped (OPTIONAL)


  • Start by preheating the oven to 425°F (220°C) for about 20 minutes. Choose thighs that are similar in weight to bake at the same time.
  • Brine them in salty water for at least 15 minutes if you have time to do so; otherwise, skip this step. Make sure to pat them dry very well; otherwise they won’t get a golden and crispy skin!
  • Brush the chicken thighs all over with oil, season them well on all sides with the taco seasoning and salt. If possible, gently lift the skin to scrub a little bit of oil and seasoning under, especially if you usually remove the skin of the thighs before eating.
  • Then sprinkle pepper and brush honey on the thighs. Grease a baking sheet or baking dish with a bit of olive oil (or line one with foil and then grease). Place the thighs on the pan/dish and transfer to the middle rack of the preheated oven.
  • Bake them for 30 to 40 minutes, depending on the size of the thighs: 3-4 oz (30 minutes), 5-6 oz (35 minutes), and 8 oz (40 minutes). Take them out of the oven when they reach 160°F (71°C). Of course you can bake them without skin, but it won’t be as crispy and flavorful. The skin contains fat which flavors and moisturize the meat itself while baking.
  • Let them rest for 3-5 minutes before serving. The internal temp will rise during this time, reaching around 165°F (74° C). Squezze lemon on top and garnish with chopped parsley.

Recipe Video

Recipe Notes

NOTE: Honey and parsley are optional ingredients. Therefore, they are not calculated in this recipe.  
If you want, you can glaze your chicken thighs! To do this, sauté 3 minced garlic cloves with 2-3 tablespoon of butter on medium heat for about 1 minute. Then, stir in ¼ cup of honey and 2 tablespoon of Dijon mustard and let it cook for 1-2 minutes or until thickened. Then glaze the thighs with the sauce.
How to Reheat Chicken without Drying it Out
There is more than one way to reheat chicken thighs. Two of my favorites are the microwave and oven, in order of convenience:
  1. Microwave: Place the thighs into a microwave-safe dish, brush with olive oil to keep them moist, and cover the dish with microwave-safe plastic wrap. Heat for 2 – 3 minutes. Make sure the plastic wrap doesn’t touch the chicken, as it could contaminate it with chemicals.
  2. Oven: Preheat oven to 325°F and line a baking sheet with foil. Place the thighs in the center of the foil, brush with oil, and pull the sides up to wrap the chicken in the foil like a parcel. Cook until internal temperature reaches 165° F.
Store baked chicken thighs in an airtight container in the fridge for up to 3-4 days. Freeze for up to 3 months! This is one of those easy freezer meals that you will want to make again and again.
Mix together 4 teaspoon of paprika, 2 teaspoon of garlic powder, 1 teaspoon of brown sugar (skip the sugar if you are on a keto diet, or sub with dried herbs such as oregano or thyme), 2 teaspoon of onion powder, 1 teaspoon of salt, ½ teaspoon of ground cumin, and 1 teaspoon of black pepper. If you enjoy spicy food, mix in ½ teaspoon chili powder or cayenne.
You may also use any dry rub of your choice– about 3 tablespoon for 4 medium/large thighs.
The time will depend on the weight/size of your chicken thighs, as well as the temperature that you bake it in the oven. 
High temperatures work best to seal the juices in and give it a ‘seared’, golden exterior. I would say that 400-450 F temperatures work the best!
I often bake chicken thighs at 425° F degrees (220°C). It has produced some of the juiciest thighs ever!
At 425° F degrees (220°C), the baking time will depend on the size/weight as follows:
  • Small chicken thighs (3 to 4 oz) -- 30 minutes
  • Medium chicken thighs (about 5 to 6 oz) -- 35 minutes
  • Large chicken thighs (about 8 oz) -- 40 minutes.
 There are the main factors that may have caused your chicken thighs to be dry and tough:
  • You didn’t bring the chicken out of the fridge for 20 minutes before cooking: This is key for even cooking!
  • The thighs were overcooked: Make sure to take them out of the oven as soon as they reach an internal temp of 160° F (71°C).
  • After baking them, you didn’t allow the chicken thighs to rest for 3-5 minutes before cutting them. The resting time will re-distribute the juices and lock the moisture in.


Calories: 399kcal | Carbohydrates: 7g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 142mg | Sodium: 684mg | Potassium: 334mg | Fiber: 2g | Sugar: 2g | Vitamin A: 784IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 2mg

** 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.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.