The Best Easy Baked Chicken Thighs Recipe

4.60 from 15 votes
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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!

Closeup picture of crispy chicken thigh skin with cracked pepper

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.

Just Take Me To The Best Baked Chicken Thighs Already!

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.

picture of a baked chicken thigh on a baking sheet

Tips to Perfect Crunchy Baked Chicken Thighs


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.

Roll out

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!

Use Parchment Paper

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

Go Off Temperature, Not Cooking Time

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.

What Type of Chicken Thighs to Bake

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.

Picture of 5 baked chicken thighs on a baking sheet

How To Bake Boneless Skinless Chicken Thighs

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.

picture of baked chicken thighs on a baking sheet

How To Bake Bone-In, Skin-On Chicken Thighs

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

Crisp skin

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.

How To Remove Chicken Thigh Bones

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.

picture of 5 baked chicken thighs on a baking sheet with cracked pepper

What To Serve With Crunchy Baked Chicken Thighs

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:

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Other Easy Keto Chicken Thigh Recipes You’ll Love:

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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closeup picture of two chicken thighs on a baking sheet

The Best Easy Baked Chicken Thighs Recipe

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Two pictures of baked chicken thighs

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The Best Easy Baked Chicken Thighs Recipe

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!
Course Chicken
Cuisine American
Keyword baked chicken thighs, crispy chicken thighs, crunchy chicken thighs, easy baked chicken thighs, keto chicken thighs, low carb chicken thighs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 274kcal
Author Courtney ODell



  • Add all ingredients into a bowl or plastic bag and let marinate for 30 minutes to overnight.
  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Optional – brown chicken thighs on the outside in a pan over high heat until just golden brown. (If pre-browning, reduce total cook time by 5-8 minutes.)
  • Place chicken thighs on parchment paper, taking care to not space too close together.
  • Bake for 10 minutes, then flip and take temperature. Bake another 10 minutes and check the chicken’s temperature.
  • As chicken is about 150 degrees, turn on the broiler to high and let crisp until 165 degrees internally (only about 5 minutes – take care to not burn the chicken! Watch it closely.)
  • Serve immediately.
  • Leftovers can be kept in an airtight container in the refrigerator for up to 4 days – 3 months if frozen.


Serving: 1g | Calories: 274kcal | Carbohydrates: 1g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 164mg | Sodium: 1012mg

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.60 from 15 votes (15 ratings without comment)

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Recipe Rating


  1. Flower says:

    I would really like to try this recipe but I have one question. Do you know why the sodium Value is so high? I don’t see anything in the recipe that would cause it to be 1012 mg except for the salt, but 2 teaspoons does not seem that high for six thighs.

    1. Courtney ODell says:

      It is definitely off – I use a software that automatically calculates it and it always throws sodium really terribly. I am looking for a new software but haven’t found one that does other things I need (it also converts recipes so it can be printable – but man does it ever come up with insane sodium values, though the calories are pretty accurate – please use your own fitness tracker to double check all recipes you make online!)

  2. Flower says:

    I would assume I can air fry the thighs at the same temperature and time as in the oven. Am I right?
    Do you have any tips for air fryer chicken thighs?

  3. Ivory says:

    Since my kitchen will be closed today, I will try making this Monday. Yours looks so yummy! Thanks for sharing. Happy V-Day. Stay warm.