Baked Chicken Thighs are wonderfully seasoned with a crispy skin and super juicy, following an effortless method that consistently delivers delicious results! Easy to bake in the oven and taste great with your favorite sides. It’s made in one pan and no marinating needed.
Baked Chicken Thighs
It doesn’t take a lot of fancy ingredients to have a delicious meal. This baked chicken thighs recipe is a great example of that. I’ve made this recipe so many times, and each time it comes out perfectly.
Sometimes, simple is better and can be exactly what you need on a busy weeknight. In these chicken thighs in the oven, the garlic butter sauce is amazing. I use this sauce as a base for so many recipes like my Baked Chicken Breast, Baked Chicken Drumsticks, Baked Salmon Recipe and Garlic Butter Lamb Chops Recipe, because it adds a lot of flavour to any dish.
The best part is that butter sauce goes well with any kind of protein too. I love it with baked pork chops and rainbow trout recipe and I also use this sauce a lot to make shrimp recipe and cod recipe. So good!
Plus, you may already have all of the ingredients you need to make this dish! That makes these chicken thighs the perfect solution when you can’t make it to the grocery store.
ingredients to Make Baked chicken thighs
- Chicken thighs – Use bone-in, skin-on to get the outside crispy while keeping the inside moist.
- Salt and pepper
- Olive oil – Substitute any other neutral cooking oil like avocado, canola, or vegetable.
- Garlic – Crush fresh cloves or use minced from a jar.
- Butter – I used grass-fed butter, but you can use any type of butter you prefer. Be sure to use unsalted butter.
- Fresh parsley – or use any fresh herb of your choice to garnish. Don’t have any? No problem, you can use dried herbs such as Italian seasoning!
How to Prepare Chicken Thighs Recipe
I find it best to just sear the meat to get the skin nice and crispy, then bake in a garlic butter sauce. It’s that simple! Please don’t skip the sauce if you want to enjoy these juicy chicken thighs recipe for dinner.
Prep the ingredients
- Use a paper towel to pat dry the chicken thighs. This helps the seasoning stick to the meat better and get a nice sear. If your chicken thighs have moisture on them, they’ll steam instead of sear in the pan.
- Season both sides of the chicken thighs with salt and pepper.
- Mince the garlic and chop the parsley, then set aside. So, you don’t have to do it while cooking the chicken. Preparing everything in advance makes cooking go much smoother and easier.
Brown the chicken
- Add olive oil in a skillet over medium-high heat. Place the chicken thighs in a single layer in a large cast iron skillet and cook until skin is golden brown and crispy. Don’t move it around as it’ll affect the sear you’ll get. When the chicken thighs are ready to be flipped, they’ll no longer stick to the pan.
- If you’ll be using a regular nonstick skillet, heat some oil in the pan first before adding the chicken thighs so it doesn’t stick.
Make garlic butter and bake the chicken thighs in the oven
- On the side of the pan, melt the butter.
- Add in the garlic and stir to combine. Cook a little longer, until it is fragrant. Make sure it’s not on high heat as you don’t want the garlic to burn.
- Then, place the skillet in the oven and bake until the chicken thighs is cooked all the way through. If you are not using a cast iron skillet, transfer everything to a sheet pan so you can safely finish it in the oven. When in the oven, if your chicken thighs are getting very dark, cover it with a foil, until the chicken thighs are completely cooked.
Baste and serve
- Remove from the oven and spoon the garlic butter over the chicken a few times to coat it.
- Then, garnish with the chopped parsley and serve this chicken thighs recipe with your favorite sides.
how long to bake chicken thighs?
It depends if you have boneless or bone-in chicken thighs.
1. For boneless chicken thighs, it cooks quickly, in about 15 to 20 minutes, depending on the size of your chicken thighs.
2. For bone-in thighs, it needs at least 25 and 30 minutes to be fully cooked.
3. How do you know when this chicken thighs recipe is cooked? Just use a meat thermometer to measure the internal temperature of the thighs, which should be 165°F. We want to have a tender chicken, so don’t overcook it.
Preheat the Oven: Make sure your oven is fully preheated before putting the chicken in. A hot oven ensures that the chicken cooks evenly and the skin gets crispy.
Use a Meat Thermometer: To ensure that the chicken is cooked to perfection without overcooking it, invest in a meat thermometer. Chicken thighs are done when the internal temperature reaches 165°F (74°C).
Allow Resting Time: After you’ve baked the chicken thighs, let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in tender and moist meat.
Storage And Reheating
To Store: Transfer the chicken thighs to an airtight container within 2 hours for proper food safety. How long will baked chicken thighs last in the fridge? You can keep in the refrigerator for up to 4 days. Be sure to store this juicy baked chicken thighs with the garlic butter pan juices so it stays moist and flavourful when reheated.
To Freeze: You can definitely freeze baked chicken thighs. Simply allow it to cool and then transfer it to a freezer safe container or bag and freeze for up to 3 months. When ready to enjoy, all you have to do is thaw it in the fridge overheat and reheat it. The skin might not be crispy when thawed and reheated but you can always place it under the broiler to crisp the skin back up.
To Reheat: I like to reheat in the oven until warmed through. Or, cut the meat off the bone and heat in a pan on the stove in a little bit of oil. If you reheat it in the microwave, the skin will be soggy.
What Goes With This Recipe?
Because this chicken thighs recipe is made with a simple garlic butter sauce, the side dish possibilities are endless! Here are a few ideas to get you started:
- Roasted Vegetables – They’re great side to go with any kind of protein, especially chicken.
- I also love to serve this baked chicken thighs with my Mushroom Cauliflower Rice Skillet. This is my most popular cauliflower side dish and I know why. It’s so good!
- Roasted green beans is a good side dish to good with these baked chicken thighs.
- Potato salad – My favorite potato recipe, because it’s super flavourful and goes well with anything!
- Broccoli salad – Such an easy and flavourful salad. My kid loves it with baked chicken thighs.
- Cauliflower potato salad – Also it’s a delicious salad and it’s low-carb. Even better!
Frequently asked questions
The biggest difference between the two is the fat since chicken thighs are fattier than the breasts. You probably know that fat adds a lot of flavor and that is why thighs are more flavourful than breasts. Chicken thighs are also moisture and have a bigger amount of calories than chicken breast.
Yes, chicken thighs are considered dark meat as well as drumstick (the legs of the chicken). The chicken breast and wings are classified as white meat.
Yes you can, but you need to use boneless skinless chicken thighs. The thighs are usually more moist than chicken breast but it works.
You can definitely swap for boneless skinless chicken thighs. You would not get that crispy skin though!
If swapping for boneless skinless thighs, you can skip putting it in the oven to finish off as they cook in less than 20 minutes on the stovetop alone. Just sear each side for 5 to 6 minutes. Again, you can use a meat thermometer to check that the thighs have reached an internal temperature of 165F.
More Chicken Thigh Recipes
If you liked this baked chicken thighs recipe, try one of these other easy to make dishes. Plus, they’re all one pan recipes just like this one!
- Grilled Chicken Thighs
- Baked Chicken Thighs with Vegetables
- Spicy Chicken Thighs with Cauliflower Rice
- Baked Chicken Thighs with Brussel Sprouts
- Air Fryer Chicken Thighs Recipe
- 5 chicken thighs skin on and bone in
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup butter
- 5 cloves garlic crushed
- Fresh parsley chopped
- Preheat your oven to 400F degrees. Move oven rack to center. Pat chicken thighs dry with paper towel and season all over with salt and black pepper.
- Heat olive oil in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy. It’s about 5 minutes (they will not be cooked through at this point).
- Flip your chicken over once the skin is crispy. If your chicken thighs releases a lot of fat, dispose it using a spoon.
- Place butter in the same skillet. When the butter is melted, add minced garlic. Stir the garlic around the pan for 30 seconds.
- Place the whole skillet in the oven and bake for 30 mins for until chicken gets the internal temperature at 165°F.
- When the chicken is cooked, spoon some of the garlic butter sauce over the top of each chicken thigh. Top with parsley before serving.
- Click HERE to watch the web story.
- If you do not have an oven-safe skillet, you can transfer the chicken thighs to a baking dish to bake.
- To tell if the thighs are cooked, use an instant-read thermometer to measure the internal temperature of the thighs, which should be 165°F.
- Make sure to get chicken thighs with the bone in and skin on for maximum flavour.
- To store: Store leftover thighs in an airtight container for up to 4 days.
- To reheat: Reheat the chicken thighs in the oven to keep the skin crispy.
- To freeze: You can freeze cooked chicken for up to 3 months in a freezer-safe bag.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Watch the Web Stories for chicken thigh recipes below: