Crispy and Juicy Baked Chicken Thighs

Name: Crispy and Juicy Baked Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 6 chicken thighs, bone-in and skin-on; 2 tsp Italian blend seasoning; 1.5 tsp kosher salt; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp paprika; 1 tsp ground mustard; 1/2 tsp fresh ground black pepper; 1 tbs extra virgin olive oil

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Are you looking for an easy-to-make recipe for oven-baked chicken thighs that are both crispy and juicy? You’ve found it right here! They’re seasoned just right, and when they come out of the oven, they’re actually crispy on the outside and super juicy on the inside. Just how you like them!

oven baked crispy and juicy chicken thighs

Chicken thighs are a great option for cooks of any experience level. They’re simple and quick to prepare, budget-friendly, and they’ll make an excellent addition to your regular dinner lineup.

Why I love this recipe!

We take 6 bone-in, skin-on chicken thighs, add a simple seasoning blend, and bake them right in the oven. There’s no need to get messy with any additional steps or searing in oil first. Everything takes place right on a simple sheet pan, and the results are awesome. You’ll get delicious, tender, and juicy chicken with a great crisp on the outside that’s loaded with delicious flavor.

Oven baked chicken thighs served on a plate with green beans, mashed potatoes and gravy.

Why are chicken thighs easy to cook?

Chicken thighs are often considered easier to cook than chicken breasts for a couple of key reasons. First, their higher fat content makes them more forgiving during the cooking process, as they retain moisture better and are less prone to drying out. So a few extra minutes in the oven won’t make much of a difference. Also, the darker meat of chicken thighs contributes to a deeper, richer flavor than the leaner white meat of chicken breasts.

While both cuts are delicious in their own right, chicken thighs are treasured for their overall taste and ease of cooking.

Ingredients and Equipment

Of course, we start with 6 bone-in, skin-on chicken thighs. I always like to look for larger ones, but most are 6-8 ounces in size.

Our seasoning will consist of a handful of pantry staples including:

Italian seasoning
Parsley flakes
Onion and garlic powder
Paprika
Ground mustard
Kosher salt and black pepper

All the ingredients to make crispy and juicy oven baked chicken thighs

Italian seasoning is great because it incorporates several ingredients in one. Most contain a mix of oregano, basil, rosemary, thyme and sage. Though the ingredients can vary a bit depending on the brand, most contain these standards.

Ground mustard is an ingredient that really adds depth to the flavor of chicken. Its subtle, tangy kick balances very well with the other ingredients to enhance the overall taste of the chicken.

We’ll use some olive oil to bring it all together and to help the skin get nice and golden and crispy!

Equipment Needed

We’ll bake our chicken thighs on a sheet pan. The open design of a sheet pan allows for better air circulation around the chicken thighs, which yields better browning and crisping of the skin. You’ll get juicier meat with a deliciously crispy exterior.

Preparation

Start by trimming any excess skin and fat from chicken thighs. Then pat them as dry as possible with paper towels. This is important! We want to remove as much moisture as possible from the skin to ensure a nice golden, crispy skin when done.

Pro tip: Getting golden, crispy skin every time

The key to getting that beautiful golden and crispy skin on the chicken thighs is to make sure to pat the skin as dry as possible before seasoning. Right after you remove them from the packaging, use paper towels and pat all that moisture from the skin. I actually like to gently squeeze each one in paper towels to really mop up any moisture. Then, the oil and seasonings can work together to get nice and crispy.

Using a large bowl or a large zip-top bag, add the chicken and toss with oil until well coated. Add the seasonings and continue to toss until everything is well coated.

I’m a big fan of using a zip-top bag to add the seasoning. It really allows all the spices to mingle and spread over the chicken pieces. It also makes cleanup easier—there’s one less dish to wash!

You can also do this step ahead of time and let the seasonings marinate on the chicken. Just place it in the refrigerator until it is ready to cook. I find that even a short time, such as 30 minutes, works great. You can also do this step in the morning, and then you’ve got it all ready to go for dinner.

Cooking

Line a sheet pan with foil or parchment for easy cleanup. Place chicken thighs on sheet pan and put in a preheated oven at 425°F for 35-40 minutes. The ideal internal temperature of the thighs is 185°F – 190°F. While chicken is considered done at 165°, dark meat such as chicken thighs benefits from some extra cooking to help break down the collagens, creating a very juicy piece of meat.

Let rest and serve

When the chicken is done, remove from oven and let rest for at least 5 minutes. This gives the juices a chance to redistribute through the meat.

Oven baked chicken thighs served on a platter topped with fresh thyme sprigs.

You’re now ready to serve these awesome chicken thighs!

There are lots of wonderful side dishes to serve with baked chicken. Some of my favorites are fresh green beans and mashed potatoes. The possibilities for other side dishes are endless. Some others include…

Oven baked chicken thighs served on a plate with mashed potatoes and gravy, and fresh green beans.

Storage and Reheating

Storing our baked chicken thighs is pretty standard. Keep them in an airtight container in the refrigerator for up to 3-4 days.

For best results reheating, place the chicken thighs on a sheet pan lined with foil in the oven at 350°F, covered with foil for about 15 minutes. Remove the foil for the last 5 minutes to help crisp up the skin.

Frequently Asked Questions

What can I use in place of the Italian seasoning?

While Italian seasoning is a blend of several herbs, you can go with just oregano to keep it simple. If you really want, you can use 1 tsp of oregano, and then equal parts rosemary, basil and thyme.

I don’t have ground mustard, can yellow mustard be used?

If you don’t have ground mustard, just leave it out and don’t replace with yellow mustard. Instead, try about ½ tsp of white pepper or even ½ tsp of cayenne to help replace the kick the ground mustard provides.

Can this recipe be doubled?

Absolutely yes! Just double all the ingredients. Cooking time will be the same.

Can this recipe be used on drumsticks or chicken quarters?

It sure can. Cooking times will be similar but always keep an eye on that internal temperature for best results.

Can fresh herbs be used?

By all means, yes. I like to use a mix of fresh rosemary, thyme, oregano, sage and parsley. But you can really use whatever fresh herbs you like.

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