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.
Servings 4 thighs
Calories432.1 kcal
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
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
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