Home Ā» Recipes Ā» Dinner Ā» Chicken Ā» Crispy Baked Chicken Thighs
crispy chicken thighs on baking sheet

Crispy Baked Chicken Thighs

CRISPY BAKED CHICKEN THIGHS are the low carb answer to your weeknight dinner! These turn out so juicy on the inside and crisp on the outside with just a couple of ingredients and a few minutes of prep. 

crispy baked chicken thighs on cookie sheet

Keep it simple, silly.

How many times a week do I have to repeat that to myself when trying to figure out what to make for dinner? 

I mean, I love an elaborate meal just as much as the next person, but busy weeknights are for simple, cozy dinners that the family will eat without fuss. 

Enter these crispy baked chicken thighs! 

crispy chicken thighs on baking sheet

We. are. obsessed.

I wanted a really crisp skin, but didn’t want to go to the work of breading or frying and I’m happy to say that both of those things are COMPLETELY unnecessary. This recipe is magic, just like my baked chicken legs.

How to bake chicken thighs:

This post contains affiliate links.

You’ll want to purchase skin-on, bone-in chicken thighs for this recipe or you won’t end up with that crispy exterior. 

Drop your chicken thighs in a large bowl or plastic bag and then drizzle with a bit of oil.

seasoned chicken thighs in glass bowl

I prefer to use avocado oil for this recipe, because we’re baking the thighs at a high heat. Extra virgin olive oil has a smoke point of 350-410 degrees, so I use avocado oil anytime I’m cooking at higher heats. 

To season this baked chicken recipe, sprinkle some paprika, garlic powder, onion powder, salt, and pepper. <— Keep it simple, silly. 😉 

Regular paprika is great here, but we LOVE using smoked paprika.  Any brand will do, but the one linked is my personal favorite. 

How long do you bake chicken thighs?

chicken thighs on baking sheet

Place your chicken thighs on a baking sheet and pop them in a 400 degree oven for 35-45 minutes. 

The high temp (400 degrees) allows for the chicken skin to crisp up nicely.

The inside of the chicken will be so tender and juicy!

We use a meat thermometer to check for doneness. This helps make sure your chicken comes out perfectly cooked instead of dry and tough. 😉 

We sprinkle a bit of dried parsley on top just before serving. It adds a little pop of color and we do eat with our eyes first, right? 

Baked bone in chicken thighs are a new weeknight favorite in my house.

chicken thighs and broccoli on white plate

What to serve with my easy baked chicken thighs:

My kids love my cauliflower mac and cheese, so it’s always a hit with them. These cauliflower tots are a big hit too.

We also like to serve my extra cheesy broccoli cheese casserole, green beans almondine, or zucchini casserole to get something green on the table.

For dessert, give my mini cheesecakes a try! That strawberry topping is to die for.

oven baked chicken thighs on baking sheet

Follow me on social for more recipe ideas & inspiration!

crispy chicken thighs on baking sheet

Crispy Baked Chicken Thighs

Crispy skin, juicy meat, and so easy! This chicken thigh recipe is a weeknight favorite in our house.

Yield 4 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 3 pounds bone-in chicken thighs
  • 2 tablespoons avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • 1 teaspoon chopped parsley


  1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
  2. Add all of the ingredients except for the parsley to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
  3. Arrange chicken on the baking sheet and bake for 35-45 minutes or until a thermometer reads 165 degrees.
  4. Sprinkle chicken with parsley just before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 796Total Fat: 54gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 435mgSodium: 1122mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 0gProtein: 80g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

Want To Save This Recipe?

32 thoughts on “Crispy Baked Chicken Thighs”

  1. Hey there Thanks for this delicious reciepe! Looks amazing quick question- do you set oven to fanbake or just regular bake ?thankyou

  2. Matilde L Brewer

    Hi Karly! Could you also explain to me how would you do a whole (in pieces) chicken in the oven, and how long it would take?
    My mom used to cook it, but she is now 84 and started to have early dementia, so she doesn’t remember, and sometime I would like to do a whole chicken… I love your recipes for the chicken drumsticks and thighs!
    Thank you.

    1. Karly Campbell

      Hi Matilde! I would follow this same recipe and cook through, 30-40 minutes. I’ve never done a whole chicken in pieces, but some of the pieces might cook a bit faster than others. It shouldn’t be a significant difference, but you could check the different pieces at the 30 minute mark with a thermometer and remove them to a foil covered plate to rest while other parts finish up. Probably not necessary though. šŸ™‚

  3. I did these in my air fryer, 30 mins at 400 degrees, flipping after 15 mins, & they were really perfect. I’m watching my salt, so I left that out, but these were just like fried chicken in my air fryer. Thanks!!

    1. Karly Campbell

      I’m sure you could! You’ll need to adjust the time and temp a bit to get it right, but the chicken + seasonings should all work well in an air fryer.

  4. In the nutritional information you state that it has 4 servings and a serving is 1. In one of the comments you say a serving size is 1/4 lb of wings. With 3 lbs of wings that is 48 oz and 1/4 would be 12 oz per serving. Am I calculating wrong?

    1. Karly Campbell

      Hi Mara! I’m not sure where you’re seeing anything about wings at all, since this recipe is for chicken thighs. We usually plan on 1-2 chicken thighs per person when serving and a pack of 3 pounds is usually around 8 chicken thighs. It varies, of course, because they’re all different sizes. I based the nutrition on a 3 pound pack of thighs divided into 4 servings.

    1. Karly Campbell

      Hi Nicole! They’ll probably cook much quicker – around 20 minutes. Just keep an eye on them and check with a thermometer to make sure they hit 165.

    1. Karly Campbell

      I never do, but if you’re worried about the bottoms getting crisper, you could try baking on a cooling rack over a baking sheet so the air can flow all the way around. šŸ™‚

      1. I made these for my fiance, I ended up not turning them, and they were wonderful! He loves chicken thighs, and Iā€™m not the biggest fan, but after trying this recipe, I love them! A++++

  5. Eric Marinich

    Hi Karly! Thank you for the recipe. I tried the drumsticks recipe and they came out perfect. Can you clarify for me – is one chicken thigh 796 calories? Or is that for more than one? I’m really hoping it’s not for one piece.

    1. Karly Campbell

      Hi Eric! It’s for 1/4 of the 3 pound package. It’d depend on how many thighs you had in the pack. šŸ™‚

  6. What about reheating the chicken the during the week, does the skin become soggy when you microwave? Looks great and cant wait to try thoughhhh

    1. Karly Campbell

      Hi Joe! The skin definitely won’t stay as crisp if you microwave it. The microwave doesn’t really reheat food and retain that crisp texture, unfortunately.

  7. Did this recipe by placing the thighs, skin-side down, in a hot cast iron skillet. Let the skin sear for a couple minutes, then place the whole deal in the oven as directed. Makes for very crispy and delicious skin.

  8. Erica Berger

    Hi! ,can I take the skin off? (Can’t have bc of cholesterol). Also, can it be parsley from the spice jar? Thanks

    1. Karly Campbell

      If you take the skin off the chicken won’t get crispy on the outside, but otherwise it should work fine. Yes, dried parsley is perfect.

    1. Karly Campbell

      Yep, you’ll just want bone in breasts and adjust the bake time accordingly, since breasts are larger.

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top