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close up of baked bone in chicken thighs in a sheet pan
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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
Calories392 kcal
Cost $ 1.50 per person


  • oven
  • baking sheet


  • 4 chicken thighs bone-in and skin-on (about 1 1/2 pounds)
  • 2 tbsp olive oil
  • 1 oz taco seasoning or any other seasoning blend of your choice (for a homemade seasoning, see recipe in the notes)


  • 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, and press it on with your hands to get the seasoning to stick. 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.
  • Grease a baking sheet with a bit of olive oil (or line one with foil and then grease). Place the thighs on the pan 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).

Recipe Notes

If you want, you can glaze your chicken thighs! To do this, sauté 3 minced garlic cloves with 2-3 tbsp of butter on medium heat for about 1 minute. Then, stir in ¼ cup of honey and 2 tbsp 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.


Calories: 392kcal | Carbohydrates: 4g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 683mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 778IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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