Nervous about cooking chicken on the bone, praying it's fully cooked once removed from the oven? These oven-roasted bone-in chicken thighs are seriously fool proof! Tender, oven baked juicy chicken thighs with a crisp skin each and every time you make them. This one will easily become a staple in your weekly dinner planning.
Chicken is always a part of our dinner rotation whether it's oven baked chicken with rice and canned fruit or panko breaded honey mustard chicken. It's versatile, easy to prep during the busy week, and great as leftovers (to pair with roasted sweet potato and Brussels sprouts). These juicy chicken thighs are a dinnertime game changer.
TL; DR Summary - Oven Roasted Chicken Thighs
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~50-55 minutes
- 📖 Dietary Info: Oil, poultry
- 😋 Taste: Juicy, savory, crispy (skin)
- 💖 Why You'll Love: Easy to prep ahead of time and bake when ready. Simple and delicious for any night of the week.
- 🍽️ Best Paired With: These chicken thighs are great over a bed of garlic herb red bliss mashed potatoes, sautéed broccoli rabe with garlic, or a side of herbed roasted baby potatoes.
Summarize this recipe and save it on
Jump to:
- TL; DR Summary - Oven Roasted Chicken Thighs
- Trusty Tips and Key Reminders
- The Main Ingredients
- Recipe Swaps and Substitutions
- How to make oven-roasted bone-in chicken thighs
- Mistakes I've Made (to avoid!)
- Bone-in Chicken Thighs FAQs
- Looking for other meal-prep friendly chicken dinners like this? Try these:
- Oven-Roasted Bone-In Chicken Thighs
Trusty Tips and Key Reminders
- Add an additional sprinkle of seasoning on top before the thighs go in the oven. This will ensure a nice coating of seasoning on top.
- Pat dry the chicken before coating with oil and seasoning.
- If necessary, you can cut off a little of the excess skin covering the chicken so that some of the flesh of the chicken gets browned and seasoned.
The Main Ingredients
- Bone-in Skin-on Chicken Thighs: I love using bone-in chicken parts for cooking; slow and low roasting because it adds so much more flavor to the meat. Plus, it comes out insanely tender and juicy.
- Olive Oil: Olive oil helps to coat the chicken and helps the seasoning cling to the chicken.
- Seasoning: We love using a seasoning from Primal Palate called New Bae, but you can virtually use whatever seasonings you have on hand.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Oil - The two types of oil I suggest using include standard olive oil or an avocado oil. These two are neutral in flavor and can withstand high heat.
- Seasoning - I love using an adobo or a cajun-style seasoning, but you can also use a traditional Italian seasoning or even a simple salt and fresh cracked pepper.
- Boneless - You can definitely do boneless chicken thighs, but your bake-time will decrease by approximately 20 minutes.
- One and Done Dinner: Throw a few veggies on the same pan as the chicken thighs (similar to how I make my chicken sausage sheet pan) and you've got a sheet pan ready in just under an hour. If you choose to do this, put the veggies on the pan approximately 20 minutes into the bake time so that they do not burn.
How to make oven-roasted bone-in chicken thighs
Step 1: Pat dry the chicken thighs and place into a large mixing bowl. Drizzle in the olive oil.
Step 2: To the chicken, add in the seasoning and toss to coat all of the chicken using tongs. Add more seasoning as desired to make sure the chicken is well coated.
Step 3: Preheat the oven to 400º and line a baking sheet with parchment paper. Lay out the chicken and bake for 55 minutes.
Mistakes I've Made (to avoid!)
- PLEASE be sure to pat dry the chicken to avoid the seasoning from slipping off. Use a sheet of paper towel and pat dry before adding to the mixing bowl.
- Don't be tempted to take the chicken out earlier than 50 minutes. Bone-in chicken takes longer to cook down, and I've learned that the hard way.
- Don't overcrowd the baking sheet, this will cause the chicken to steam cook versus roast. You want crispy skin, tender and juicy chicken, and leaving space between the chicken thighs will allow the air to circulate easier.
Bone-in Chicken Thighs FAQs
You can place the rest of the chicken in a airtight container and consume the remaining chicken within 3-4 days after cooking.
You can easily add this to a freezer pre-baking and thaw the night before you want to bake them!
I love using leftover roasted or baked chicken to make my cranberry chicken salad sandwiches, or throwing the leftover chicken into chicken matzo ball soup or on top of a barbecue chicken flatbread.
Looking for other meal-prep friendly chicken dinners like this? Try these:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Oven-Roasted Bone-In Chicken Thighs
Equipment
- 1 baking sheet pan
- aluminum foil
- tongs
Ingredients
- 5 chicken thighs
- 2 tablespoon olive oil
- 2 tablespoon seasoning adobo, garlic
Instructions
- Preheat the oven to 400º and line a baking sheet with parchment or aluminum foil.
- Pat dry the chicken thighs and place into a large bowl. Drizzle the olive oil and seasoning and toss to coat the chicken.
- Lay the chicken in an even layer on the baking sheet.
- Place the chicken in the oven and bake for 55 minutes. Let cool 5-10 minutes before serving.
Sha Peace says
love a one and done meals especially when it's Friday night. the chicken thighs recipe is simple,yummy and a go to meal for my family
Rosie says
We made these instead of a large turkey for Thanksgiving and they were great! Super juicy and tender just like you said it would be. This is my new go to recipe for chicken thighs. Thank you for the recipe.!
Cheryl says
I hate making chicken on the bone because I always dry it out, but this recipe is so perfect. The chicken comes out juicy every single time, and I've made this recipe a few times, finally had a chance to comment! I pair with some mashed potatoes and broccoli, and it's just so good.