There is something so satisfying about a roasted chicken. When you don’t feel like fussing with a whole chicken, my best baked chicken thighs will give you a warm, comforting chicken dinner in a fraction of the time.
Crisp, baked chicken thighs are my midweek go-to.
There’s something so satisfying about a quick chicken dinner. These baked bone-in chicken thighs are as easy as anything to make, and they pair perfectly with your favorite side dishes. Best of all, you can have the chicken on the table in under an hour from start to finish.
I love these chicken thighs with potatoes, roasted broccoli, or a simple side salad. They are just such a comforting meal option when you’re looking for a simple, classic dinner.
How to make baked chicken thighs
What you need
You only need a few ingredients for an easy chicken dinner.
- Bone-in, skin-on chicken thighs: This method is for bone-in, skin-on thighs. The skin and bone add so much flavor to the chicken. Best of all, you can use the drippings to make a quick gravy! Also, can we talk about how lucky I got with the price of those thighs? I feel like I haven’t seen chicken thighs for less than $2 a pound in a while! I’m pretty sure the store made a mistake! I recommend trimming off the excess fat on the bottom of the thigh. You can always fry them up for crispy chicken skin garnish!
- Olive oil: I grease the baking sheet with olive oil and coat the chicken with olive oil, too.
- Salt and pepper: You need about 1 teaspoon of kosher salt per pound of chicken. If using table salt, halve the amount of salt you’re using. I use freshly ground black pepper, but you can use regular old preground black pepper.
- Lemon and parsley: I finish the chicken with the juice from one lemon and freshly minced parsley.
How to make it
- Step 1: After you’ve trimmed the chicken, transfer it to a bowl and coat it with olive oil, salt, and pepper.
- Step 2: Arrange the chicken on a greased baking sheet. Ideally, you’d have a little space between each thigh, but it’s okay if they’re a little snug.
- Step 3: Bake! Transfer to a preheated oven and bake for about 30 minutes or until the thighs reach 165º. The exact time will depend on your oven and the size of your chicken thighs! I recommend checking the temperature after about 25 minutes and adjusting the time as needed.
- Step 4: After they reach 165ºF, remove them from the oven and squeeze the lemon juice over the chicken. Turn on the broiler.
- Step 5: Transfer to the oven and broil for 2 to 3 minutes to crisp up the skin.
After you broil the chicken, it should deepen in color and get a bit crispy. At this point, you can serve alongside your favorite sides or drain off the drippings and make a quick chicken gravy to serve alongside the chicken.
If you’re ready to dig in, simply arrange the chicken on a serving platter and finish with freshly minced parsley. You can serve with additional lemon wedges on the side if you like.
Best Baked Chicken Thighs
Equipment
Ingredients
- 3 to 4 pounds bone-in (skin-on chicken thighs, about 6 thighs total; excess skin trimmed)
- 2 tablespoons extra virgin olive oil (divided)
- 3 teaspoons kosher salt (use 1 teaspoon per pound of meat)
- 1 teaspoon freshly ground black pepper
- 1 lemon (halved)
- 1 tablespoon fresh parsley (loosely packed and minced)
Instructions
Prepare the chicken:
- Preheat oven to 425ºF.
- Lightly grease a baking sheet with 1 tablespoon olive oil. Place the chicken in a large bowl with 1 tablespoon of olive oil, salt, and black pepper. Use your hands to massage the oil, salt, and pepper into the chicken.
- Arrange the chicken on the baking sheet, ensuring a bit of space between each thigh.
Bake the chicken:
- Transfer the baking sheet to the oven and bake for 30 to 35 minutes or until the chicken reaches 165ºF. Remove from the oven and turn the broiler on.
Finish the chicken:
- Squeeze both halves of the lemon over the chicken. Transfer to the broiler for 2 to 3 minutes or until the skin crisps up and turns a dark golden brown. Turn off the heat and remove the chicken from the oven.
To serve:
- Arrange the chicken on a serving platter. Sprinkle fresh parsley on top. Enjoy!
