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.
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 recipe at the bottom for quantities.
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.
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.
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.
4. Dot the chicken thighs with butter, if using, and then bake in the oven for 20 minutes.
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.
6. You can finish the chicken under the broiler for 1-2 minutes for some crispiness. Just watch it so it doesn’t burn!
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.
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
Vegetable sides
Salad sides
- Cucumber Tomato Avocado Salad
- Tossed salad greens with homemade ranch salad dressing or homemade honey mustard salad dressing
- Creamy Coleslaw
More easy chicken thigh recipes
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Oven Baked Chicken Thighs
Recipe details
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.
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.
Lue says
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.
Nora says
I’m so glad, Lue!
Pamela says
So easy to prepare. So delicious to eat!
Nora says
I’m so glad, Pamela!
Oregongal says
I substituted smoked paprika and used oregano in lieu of dried parsley. I did not add butter before baking. This was excellent!
Nora says
I’m so glad to hear it!
janet says
What do you do with the butter?
Nora says
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!
CSS says
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.
Nora says
I’m so glad to hear it!