The best easy baked chicken thighs recipe – easy, perfect crunchy baked chicken thighs that are juicy and moist, with a crunchy outside using simple ingredients you already have on hand!

This baked chicken thigh recipe is my favorite way to make crispy baked thighs that won’t dry out, right out of the oven.

This recipe is easy enough for beginners – simply season and bake – but flavorful enough for cooks used to more complicated recipes.

You can also top it with my favorite Easy Broccoli Pesto for a delicious kick on this classic chicken.

This baked chicken thigh recipe is naturally gluten free and low carb – making this a keto chicken thigh recipe you’ll want to eat again and again if sticking to a keto diet.

I get lots of comments and questions on my posts, so I try to provide as much information as possible into my posts for readers.

I try to provide lots of tips to help make this chicken great every time you make it – including why this method works and how to troubleshoot.

If you would rather skip to the recipe, please scroll to the bottom of the page where you will find the easy printable recipe.

This step is optional, but I personally love to brown my chicken thighs in a pan for the best results.

Brown chicken thighs in a large, heavy cast iron skillet in 2 tbsp olive oil, butter, or fat of your choice – about 2 minutes on each side until just golden brown, and transfer to a baking sheet.

For crispier, faster cooking chicken, I roll the thighs flat.

This can look a little weird – but it allows for your chicken to cook evenly – no over cooking the outside while the middle is raw!

For easy, effortless cleanup, place chicken on parchment paper so they slide right off and you can throw the mess away!

As chicken thighs can vary wildly with size, liquid, and bones/skin – not to mention ovens vary- I recommend using a digital cooking thermometer to know when your chicken is done cooking.

For the best thermometer (that doesn’t involve constantly opening the oven!!) I LOVE these probe thermometers that send an update on temperature straight to your smart phone!

Click here for the thermometer.

If you’re wondering whether to pick boneless or skinless chicken thighs, the answer is easy – pick what you like the best!

I am providing recipe modifications for either bone-in or bone-out chicken; skin-on or skin-off chicken.

Boneless and skinless chicken thighs will cook faster, and are easy to eat. They also have less fat, and are easier to tell when they are done.

Bone-in, skin-on chicken will get even crispier and crunchier – and tends to be less expensive, though it does take a bit longer to cook.

For boneless, skinless chicken thighs, there are a couple of tips and tricks to get perfect crunchy chicken thighs that are moist and juicy inside.

For perfect crunchy bone-in, skin-on chicken thighs, there are a couple tips to keep your chicken thighs crispy and juicy inside.

While this recipe is for baked chicken thighs, I recommend ALWAYS browning your skin-on, bone-in chicken thighs in a pan before baking.

If you can’t pre-brown, broil your chicken thighs in the last few minutes, skin side up, to make sure it gets a lovely crunchy crisp.

If you want to remove the bones from your chicken thighs, which is not in any way necessary but some people prefer, follow these steps:

-Unroll chicken thigh.

-Lay flat and find bones with your hands.

-Lift bones slightly to find the membrane underneath that connects it to the chicken thigh.

-Using kitchen shears, carefully cut just underneath the bone to remove it.

If you’re looking for quick, easy, and delicious side dishes to go with these baked chicken thighs, please check out some of my favorites below:

If you love these easy baked chicken thighs, you’ll love my other simple and delicious low carb chicken thigh recipes – each one is full of whole, unprocessed foods, and is packed full of flavor – not carbs.

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