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Home / Recipes / Dinner / Chicken / Oven Baked Chicken Thighs

Oven Baked Chicken Thighs

45 mins
| 40 Comments |
4.93 from 41 votes
Jump to Recipe 01/13/21 | Updated: 04/14/21 | by Nora
Oven Baked Chicken Thighs Image Pin 1

These Oven Baked Chicken Thighs are easy to make and come out so juicy and flavorful! Great for a healthy family dinner, and keto/low carb friendly, too.

overhead view of plate on wooden platter with chicken thighs

I’m a big fan of baked chicken – be it chicken thighs baked with orzo or oven fried chicken breast or the oven baked chicken thigh recipe I’m sharing here. It’s always a favorite with the family!

I prefer using bone-in, skin-on chicken here, but I’ll be giving you tips for other options as well in case you have something else on hand.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for oven baked chicken thighs with text labels
Ingredients for Oven Baked Chicken Thighs: Chicken thighs, Italian seasoning, dried parsley, salt, pepper, garlic powder, onion powder, ground paprika, olive oil and butter.

Ingredient notes

  • Dried herbs: You can use all Italian seasoning or all dried parsley if you don’t have both on hand. Dried oregano would be another substitute that works quite well.
  • Oil: I prefer using olive oil here, but feel free to use any vegetable oil you use in your cooking.
  • Butter: This is entirely optional for a touch more flavor/browning/juiciness. Just leave it out if you need your chicken thighs to be dairy free!

What kind of chicken thighs to use

I really prefer skin-on, bone-in chicken thighs for this recipe. It’s how the chicken comes out best!

But if you prefer boneless, skinless chicken thighs: They will bake a lot faster, they should bake in around 25 minutes. The chicken may come out less juicy. I highly recommend using the butter on top of the chicken to help keep it from drying out!

How to make baked chicken thighs in the oven

1. Start by combining the oil and all of the seasoning in a large bowl. This will form a sort of paste and it’s exactly what you want it to be.

glass bowl with chicken seasoning paste

2. Add the chicken thighs to the bowl (work in batches if the bowl is not large enough to comfortably hold all of the chicken).

Toss and dredge the chicken through the seasoning paste, then remove one by one, rubbing the seasoning well into the chicken.

raw chicken thighs in glass bowl
seasoned chicken thighs in glass bowl

3. You want to place a foil-lined pan in your oven as it heats up. Once the oven is hot, remove the pan and place the seasoned chicken thighs on it.

baking pan with seasoned chicken thighs

4. Dot the chicken thighs with butter, if using, and then bake in the oven for 20 minutes.

baking pan with seasoned chicken thighs dotted with butter

5. Baste the chicken with the emerging juices. Return to the oven to continue baking. Baste again 10 minutes later, then finish baking until the chicken is done.

black pastry brush basting a partly cooked chicken thigh

6. You can finish the chicken under the broiler for 1-2 minutes for some crispiness. Just watch it so it doesn’t burn!

pan with oven baked chicken thighs

Recipe tips

  • Make sure to rub the seasoning paste well into each chicken thigh to keep the seasoning on the chicken.
  • In case you don’t want to touch the raw chicken, OR the fat and juices from the chicken wash away a lot of the seasoning during baking: Combine ¼ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon Italian seasoning, ¼ teaspoon dried parsley, ½ teaspoon ground paprika and pepper to taste. Sprinkle evenly over the chicken thighs after the second basting, then finish baking.
  • The internal temperature of the chicken must reach 165°F before consuming. Be sure to check with a meat thermometer before removing the chicken from the oven, as each oven bakes differently/each chicken thigh is sized differently and may not use the exact baking time given in the recipe. See the USDA Minimum Safe Cooking Temperatures Chart.
  • Please use a rimmed pan or a baking dish, as there will be a lot of juices emerging from the chicken during baking.
close up photo of baked chicken thigh

Serving ideas

This is such a great recipe for a family meal. You can customize the side dishes to fit everybody’s needs and preferences – this is even great if you’re on a low carb or keto diet yourself, just skip the starchy sides.

Here are some of our favorites:

Starchy sides

  • Roasted Fingerling Potatoes
  • Mashed Sweet Potatoes
  • Rice

Vegetable sides

  • Sautéed Green Beans
  • Sautéed Zucchini

Salad sides

  • Cucumber Tomato Avocado Salad
  • Tossed salad greens with homemade ranch salad dressing or homemade honey mustard salad dressing
  • Creamy Coleslaw
close up photo of baked chicken thighs on plate

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
overhead view of plate on wooden platter with chicken thighs
Save Recipe Saved!

Oven Baked Chicken Thighs

These Oven Baked Chicken Thighs are easy to make and come out so juicy and flavorful! Great for a healthy family dinner, and keto/low carb friendly, too.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.93 from 41 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 35 mins
Total 45 mins
Servings 6 servings
Difficulty Easy

Ingredients
 

  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 pounds chicken thighs 6-8 pieces, patted dry
  • 1 tablespoon butter diced

Instructions
 

  • Prep: Preheat oven to 400°F. Line a rimmed baking sheet or large rimmed pan with foil and place in the oven as it heats up (you want the pan to be hot when you add the chicken).
  • Seasoning: Combine olive oil and all seasoning in a large bowl until a paste forms.
  • Season chicken: Place chicken thighs in bowl with seasoning (work in batches if bowl doesn't hold all of the chicken) and toss to coat. Remove each thigh individually, rubbing the seasoning into the skin.
  • Bake: Place chicken thighs on heated pan (careful, hot!); dot with butter. Bake in the hot oven for 20 minutes. Carefully remove and baste chicken with emerging juices from the pan. Return to the oven and bake for 10 more minutes, then baste again. Finally, finish baking for 5-15 minutes, until chicken reaches an internal temperature of 165°F.
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Notes

Ingredient notes

  • Dried herbs: You can use all Italian seasoning or all dried parsley if you don’t have both on hand. Dried oregano would be another substitute that works quite well.
  • Oil: I prefer using olive oil here, but feel free to use any vegetable oil you use in your cooking.
  • Butter: This is entirely optional for a touch more flavor/browning/juiciness. Just leave it out if you need your chicken thighs to be dairy free!

Recipe tips

  • Make sure to rub the seasoning paste well into each chicken thigh to keep the seasoning on the chicken.
  • In case you don’t want to touch the raw chicken, OR the fat and juices from the chicken wash away a lot of the seasoning during baking:Combine ¼ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon Italian seasoning, ¼ teaspoon dried parsley, ½ teaspoon ground paprika and pepper to taste. Sprinkle evenly over the chicken thighs after the second basting, then finish baking.
  • The internal temperature of the chicken must reach 165°F before consuming. Be sure to check with a meat thermometer before removing the chicken from the oven, as each oven bakes differently/each chicken thigh is sized differently and may not use the exact baking time given in the recipe. See the USDA Minimum Safe Cooking Temperatures Chart.
  • Please use a rimmed pan or a baking dish, as there will be a lot of juices emerging from the chicken during baking.

Nutrition

Serving: 1servingCalories: 347kcalCarbohydrates: 2gProtein: 21gFat: 28gSaturated Fat: 8gCholesterol: 131mgSodium: 892mgPotassium: 290mgFiber: 1gSugar: 1gVitamin A: 323IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Lycrecia Garrison says

    March 17, 2023 at 12:01 am

    5 stars
    I used boneless skinless thighs. They were very tender and juicy. And they tasted great!

    Reply
    • Nora says

      March 17, 2023 at 5:20 pm

      I’m so glad, Lycrecia!

      Reply
  2. Karen says

    March 15, 2023 at 11:41 pm

    If using boneless thighs is cooking reduced?

    Reply
    • Nora says

      March 16, 2023 at 9:20 am

      Karen, you’ll find in the ingredients notes “if you prefer boneless, skinless chicken thighs: They will bake a lot faster, they should bake in around 25 minutes. The chicken may come out less juicy. I highly recommend using the butter on top of the chicken to help keep it from drying out!”. Hope this helps.

      Reply
  3. Jack Reid says

    March 13, 2023 at 2:59 am

    4 stars
    Juicy and delicious. I added an 1/8 teaspoon of cayenne pepper at introduce a bit of spice.

    Reply
    • Nora says

      March 14, 2023 at 11:21 am

      That sounds great, Jack!

      Reply
  4. Rach says

    February 28, 2023 at 2:08 am

    5 stars
    Made it tonight and it was delicious! My chicken thighs were pretty small so I only had to cook for 20 minutes at 400

    Reply
    • Nora says

      March 04, 2023 at 11:35 am

      I’m glad it turned out well, Rach!

      Reply
  5. Debbie says

    November 08, 2022 at 11:41 pm

    5 stars
    Awesome. My husband asks for it every week!

    Reply
    • Nora says

      November 15, 2022 at 12:35 pm

      What a compliment, Debbie! So glad your family enjoys this recipe.

      Reply
  6. Kasey says

    June 10, 2022 at 3:30 am

    LOOOVE this so much. I was looking for a good chicken recipe for my chicken enchiladas and this is the money maker! I love everything about it. I cooked a huge family sized package of thighs and fed everyone that night chicken, mashed potatoes and gravy with a cesar salad and used the remaining thighs for my enchiladas. I forgot the butter initially but put it on the chicken after the first baking round. I broiled the thighs for the last 5 minutes and I used the juice for an amazing gravy.

    Reply
    • Nora says

      June 14, 2022 at 1:52 pm

      I’m so, so glad, Kasey!

      Reply
  7. Bicky says

    June 04, 2022 at 2:26 pm

    I used skinless/boneless thighs, added butter pats at the first baste, sprinkled more seasoning at the second baste and basted before serving. They were delicious, moist and not swimming in fat. Family loved them, this recipe is a keeper, thank you!

    Reply
    • Nora says

      June 14, 2022 at 1:50 pm

      I’m so glad, Bicky!

      Reply
  8. Lina says

    May 18, 2022 at 2:11 pm

    5 stars
    Made these for a special evening with friends. Wow! Hit of the night! One of my guests even took some home! Thanks for such a great recipe!

    Reply
    • Nora says

      May 18, 2022 at 2:22 pm

      I’m so glad this recipe was able to add so much to your evening! Thanks for the lovely feedback, I appreciate it.

      Reply
  9. FresnoGal says

    March 31, 2022 at 1:26 am

    5 stars
    My husbsnd and I loved the thighs. I never use salted butter in cooking and I need to watch due to my heart and age even tho not heavy! The salt was fine with unsalted butter. I know I always use less salt and taste. It was fine with unsalted butter and your recipe! We enjoyed it very much!

    Reply
    • Nora says

      April 08, 2022 at 9:33 pm

      I’m so glad!

      Reply
  10. Kim Houchens says

    March 19, 2022 at 7:39 pm

    These are delicious and my new favorite baked chicken thigh recipe.

    Reply
    • Nora says

      March 21, 2022 at 9:53 pm

      I’m so glad, Kim!

      Reply
  11. Jeannine says

    January 30, 2022 at 1:21 am

    Great will make again.

    Reply
    • Nora says

      February 05, 2022 at 2:26 pm

      I’m so glad, Jeannine!

      Reply
  12. Deb C says

    January 05, 2022 at 2:35 am

    4 stars
    Made this for dinner tonight. Overall good flavor but I will cut back on the salt next time…a little too salty.

    Reply
    • Nora says

      January 05, 2022 at 8:16 pm

      Deb, I recently noticed how different salts have a different “saltiness” to them. I’m sorry this was a little over-seasoned for you. I hope you’ll like it better ext time with a little less salt 🙂

      Reply
  13. Patrick says

    October 29, 2021 at 2:35 pm

    4 stars
    I was looking for simple but flavorful chicken thigh recipe amf this is it. I had a lage package of thigjs so I had to increase the amount of marinade so every thigh got coated. Also made the fingerling potato sife dish bit used small round white potato cut into rounds. Both came out really well bot I didn’t use tje broiler. Next time I Will

    Reply
    • Nora says

      November 01, 2021 at 5:03 pm

      I’m so glad, Patrick!

      Reply
  14. Amanda McFarlane says

    September 29, 2021 at 10:31 am

    5 stars
    Absolutely fantastic, juicy and tasty

    Reply
    • Nora says

      November 01, 2021 at 5:29 pm

      I’m so glad, Amanda!

      Reply
  15. LeAnn Miles says

    August 30, 2021 at 2:01 am

    5 stars
    Delicious chicken thighs! I put my ingredients in a bowl w/ a lid, added chicken & tossed gently & it covered perfectly.
    Oven baked chicken thighs served with Green beans, corn on the cob, & smoked Gouda cheese grits.

    Reply
    • Nora says

      September 25, 2021 at 5:34 pm

      I’m so glad, LeAnn! And that sounds like a great technique!

      Reply
  16. Lue says

    August 03, 2021 at 2:05 am

    5 stars
    I made this recipe and the chicken came out real nice and flavorful.. I had Basmati rice with my chicken and I use some of the juice from the chicken as a gravy.

    Reply
    • Nora says

      August 03, 2021 at 5:40 pm

      I’m so glad, Lue!

      Reply
  17. Pamela says

    July 03, 2021 at 10:42 pm

    5 stars
    So easy to prepare. So delicious to eat!

    Reply
    • Nora says

      August 03, 2021 at 6:10 pm

      I’m so glad, Pamela!

      Reply
  18. Oregongal says

    June 30, 2021 at 10:35 pm

    5 stars
    I substituted smoked paprika and used oregano in lieu of dried parsley. I did not add butter before baking. This was excellent!

    Reply
    • Nora says

      August 03, 2021 at 6:11 pm

      I’m so glad to hear it!

      Reply
  19. janet says

    April 14, 2021 at 3:17 am

    What do you do with the butter?

    Reply
    • Nora says

      April 14, 2021 at 3:43 pm

      Janet, sorry, the butter got forgotten in the instructions. As per the step photos in the post, you dot the chicken thighs with the butter right before placing them in the oven. I adjusted the recipe, thank you so much for bringing this to my attention!

      Reply
  20. CSS says

    March 30, 2021 at 11:44 pm

    5 stars
    Loved it! Simple and delicious. I just brushed with olive oil and sprinkled on seasonings on both sides. And I turned instead of basting, adding more seasoning each time.

    Reply
    • Nora says

      March 31, 2021 at 3:04 pm

      I’m so glad to hear it!

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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