Crispy Oven Baked Chicken Thighs have the most tender and juicy meat, with perfectly crisp skin. This is such a family favorite, we can’t get enough of it!
I know it feels like boneless, skinless chicken breasts are the coolest thing since sliced bread. I mean, they are everywhere right now. But we can’t get enough of the tender, juicy dark meat that chicken thighs have to offer. So often chicken is overcooked and dry, and you never know what you’re going to get when given chicken at dinner. Rest assured, these crispy oven baked chicken thighs are everything you’ve ever wanted out of a piece of chicken. It doesn’t get any better than this!
This recipe is so versatile, you can prepare any cut of chicken this way. Are you a drumsticks lover? Us too. Chicken breasts? Leave that bone in and skin on and you’ll never see chicken breasts the same again. You can even cut up a whole chicken and use it all in this recipe! Pair it with your favorite sides, like a good mashed potato, grilled corn, and crusty baguette, and you have yourself a to-die-for meal! Don’t take our word for it though, get cooking!
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Can I use any cut of chicken?
This recipe does not discriminate. You can use any and all of the chicken here, from wings to breasts. For juicy meat and crispy skin, keep the bone in and skin on.
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What should I serve with Crispy Oven Baked Chicken Thighs?
Keep things old fashioned and serve with creamy mashed potatoes and your favorite vegetable on the side. Also, good bread never disappoints on the side of oven baked chicken.
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Can I cook vegetables with the chicken in the same dish?
Single sheet pan recipes save SO much extra time and effort. So long as your dish is large enough, you can easily add cubed potatoes or any other vegetable. Just make sure to toss your veggies in oil first and check appropriate cooking times so you don’t under or over cook them.
If you like this recipe, you may be interested in these other delicious chicken recipes:
- Fajita Stuffed Chicken
- Grilled Lemon Chicken Kabobs
- Easy Garlic Lime Grilled Chicken Tacos
- Crispy Fried Chicken
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Thighs are not my favorite. But made this recipe and it was delicious!!!!
Can the chicken be prepped and spiced the night before so it ‘s ready to pop in the oven?
Yes, this can be made ahead and left in the fridge overnight.
Love this recipe!! Can’t wait to try it… family loves chicken and baked not fried is perfect!! Keep ‘me coming! Thanks!
This recipe looks so good. Just a caution to those using a baking dish. If you put the dish under the broiler, be sure it is broiler safe or it can break. A metal 9×13 pan always works.
Made these last night and they were delicious!! I’m not a huge fan of chicken thighs but they were so moist and the skin so crispy!! The rub was very flavorful…
Love the videos!!
This looks amazing – love crispy skin, and the tip to cut off all the extra skin flaps is great!
Descriptions are very thorough and easy for followers to replicate. Thestayathomechef.com gives lots of options for her recipes and sides as well. It’s a well thought out meal.
Can you do this with frozen chicken? Would that still work? I am almost always dealing with meat straight from the freezer at dinner time because I forget to prepare and defrost!
We do recommend thawing your chicken thighs first before cooking.
Have you done this in the airfryer? There wouldn’t be the drippings easily accessable to crisp up the skin at the end, but I am thinking it may come out crisp anyway in the airfryer.
We have not made this in the air fryer, but please let us know if you try it and how it turns out!
I have used my air fryer for a recipe so much like yours, this makes chicken thighs so crispy and tender.I just look on Pinterest for a similar time and temperature. Haven’t had mine long but use it all the time.
Love your basic recipes,easy to follow and understand