Easy Baked Chicken Thighs Recipe

I've used a similar recipe for years. 30 minutes at 350 degrees won't do it, however. I do 45 minutes at 450 and get a nice crispy skin. Little remains of the fat, and the thigh remains tender and juicy.

Very tasty and easy! Added the salt, pepper, paprika, and butter and, through some experience and COMMON SENSE I added on some baking time. It doesn't take a rocket scientist to figure out that this isn't enough time to bake bone-in thighs unless they're really small. And if you're a rookie, using a thermometer (as the recipes suggests) is a great idea. I don't understand why someone bombs a recipe because of his or her own inability to recognize an undercooked piece of meat. Sorry for the rant.

Baked at 425 for 45 minutes on foil-lined cookie sheet sprayed with cooking spray. Sprayed each thigh with I Can’t Believe It’s Not Butter and sprinkled with salt, pepper, garlic powder, onion powder, chile powder. Skin was crispy and meat was moist and flavorful. Delish!

To be honest I can't give this five stars because I didn't technically make the recipe, but I followed it as a base. I used 6 chicken boneless skinless chicken thighs. I put a tablespoon or so of vegetable oil in the pan and lightly soaked the thighs. Then I added 1 teaspoon of salt and about 4 teaspoons of old bay seasoning. I did what others said to do and cooked it at 450 degrees for about 40 minutes. Making it this way comes out amazing! They will be super crispy on the outside and juicy on the inside!

Glad to see this recipe here. I put my seasonings (breadcrumbs, salt, pepper and poultry seasoning) in a bag and shake my bone-in skin-on chicken thighs. No way 375° for 30 minutes is enough. I usually cook one side (skin side down) at 400° for 35 minutes then turn and cook the other side (skin side up) for 25 minutes. I look for big thighs and the chicken comes out of the oven crisp on the outside and moist on the inside. I usually cook 6 thighs for the 2 of us. The first night, we each eat an intact chicken thigh. I shred the other 4 thighs and freeze 2 thighs worth of meat in a quart size Ziploc bags. Each bag of frozen thigh meat works in virtually any meal that calls for shredded or rotisserie chicken. Or... stretch things even a little further, throw the bones and some water in a crock pot for some homemade chicken stock or put the stock in a blender with the bones and make a meat rich treat for your favorite 4 legged friend. I am actually a very good cook but due to it's absolute simplicity and versatility, I think it is my most frequent go -to recipe and completely deserving of all 5 stars. Everyone who eats should have this recipe in their repertoire!

Agreed with others that this should be at 450 for 35 to 45 minutes if using bone in chicken thighs. Used the garlic n onion powder. Added salt n pepper, fennel n cayenne. Mixed the spices together and rubbed over the chicken with a bit of oil. Basic and simple with excellent results. Oh n made gravy with the drippings!

This was so yummy for being so simple and easy! The pan juices are great as well. Like other reviewers recommended, I cooked it for 45 minutes, which yielded moist chicken with a crispy skin. Other than that, the only change I made was to add some salt and pepper.

I pulled the skin back I use Abdul and Sassoon then put the skin back and do the same on the top and if you like it spicy I use Creole bold it turned out perfect

This was quick, easy, and I was able to make it in my convection toaster oven--a plus. I used 6 chicken thighs, as they were rather small, but they took up a 9x9 Pyrex dish. I used onion powder instead of flakes, because I had it on hand. I also added a little salt to the chicken first. I thought it was good, but it seemed a bit heavy-handed on the garlic--and I like garlic. When I make this again, I'll probably just toss the chicken in the garlic/onion/salt mixture, then place it in the pan, rather than sprinkling them on separately. It seems the best way to get it coated.

I made this & followed advice of some comments. Salted & peppered both sides of chicken thigh. Sprinkled garlic powder & onion powder on both sides. Added Montreal Chicken seasoning to both sides as well. Baked 450 for 30-40 min. Checked internal temp was at least 175 degrees & juices run clear. Very tasty & oh so easy!!!

I prepared the chicken with the spices but added my favorite spices as well. I added a tsp of smoked paprika, garlic & onion spice purchased at store and added Panko breadcrumbs. Placed in pan and cooked 350 for 30 minutes. Was perfect. Making this all the time

Had everything, cooking now

Nice recipe but 375° for 60 to 75 minutes was good for us.

Quick, easy and delicious! and probably the best way to serve chicken thighs, other than bourbon chicken. I cooked at 425 for 45 minutes to give it a little crispier edge. Easy to try different spices.. and coated with melted butter..

Made it today — perfection.

Dipped mine in flour and baked till crispy @350

Fast prep, incredible taste — love it.

Easy and delicious - thanks!

nothing special - cook longer at a higher temperature.

This recipe is exactly what it was meant to be-easy, quick to prepare, and very good. It is also adjustable to suit individual tastes although I made it as stated. We did not miss the salt and pepper at all. It took 40 minutes at 400 degrees for two bone-in chicken thighs. Thank you! Edit: 3/25/25 tonight i used a little less onion, sprinkled with allspice, and basted with a teriyaki glaze the last 10 minutes - so versatile! Yum!