Baked Chicken Thighs
Baked chicken thighs are one of the easiest dinners to get right, because the bone and skin keep the meat juicy while the skin turns golden and crisp. A quick rub of olive oil, garlic powder and oregano is all the seasoning they need. Two thighs per person bake on one tray in 45 minutes, leaving you free to prepare potatoes or a salad on the side.
- Total
- 1 h
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 450kcal
Keeping baked chicken thighs juicy
The bone and the layer of fat under the skin are what make bone-in thighs so forgiving, so you can cook them a few minutes longer than breast meat without drying them out. Use the thermometer rather than the clock: 75°C in the thickest part, away from the bone, is the target.
Choose thighs of a similar size, or put the smaller ones in 5 minutes later. If you have only boneless thighs, shorten the bake to 25–30 minutes, and check the temperature early.
The method for baked chicken thighs
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, and line a large baking tray with baking paper.
- Dry the chicken Take the thighs out of the packet and pat them thoroughly dry with kitchen paper, especially the skin. Do not rinse them, because that only spreads bacteria around the sink.
- Season Mix the olive oil, salt, pepper, garlic powder and oregano in a small bowl. Rub the mixture over the thighs and under the skin where you can.
- Bake Arrange the thighs skin-side up on the tray with a little space between each. Bake for until the skin is deep golden and the juices run clear.
- Check Push a meat thermometer into the thickest part of a thigh, away from the bone. It should read at least 75°C, and the meat should be steaming hot all the way through with no pink.
- Rest Leave the chicken on the tray for before serving, with lemon wedges on the side if you like.
What to serve with baked chicken thighs
Roast or boiled potatoes, rice, or a simple green salad all go well with the crisp skin and the pan juices. Lemon wedges squeezed over at the end add a fresh sharpness.
To cook the vegetables on the same tray, try the chicken thigh traybake. The same method works for baked chicken drumsticks, though they need a slightly different time.
Common problems and fixes for Baked Chicken Thighs
- The skin is pale and rubbery instead of crisp.
- The skin was probably damp or the tray crowded. Dry the thighs well with kitchen paper, leave a gap between them, and bake them skin-side up at the full 200°C (180°C fan).
- The meat is dry.
- Boneless thighs or overcooking are usual causes. Stick with bone-in thighs and take them out as soon as the thermometer reads 75°C rather than adding extra time.
- The tray smokes in the oven.
- Fat has dripped onto a hot, unlined tray. Line it with baking paper and use a tray with a rim, and carefully pour off any excess fat halfway through if there is a lot.
Frequently asked questions about Baked Chicken Thighs
How long do you bake chicken thighs at 200°C?
Bone-in, skin-on thighs take 40–45 minutes at 200°C (180°C fan), gas 6. Boneless thighs need only 25–30 minutes.
How do you get crispy skin on chicken thighs?
Dry the skin well with kitchen paper, rub on a little oil, and bake skin-side up on a tray with space between each thigh. A hot oven does the rest.
What temperature should chicken thighs reach?
The centre of the meat must reach at least 75°C, with no pink and clear juices. Thighs are safe to eat at that point, but they are also more tender than breast meat when cooked a little beyond it.
Can I cook chicken thighs from frozen?
No, thaw them completely in the fridge first, which takes about 24 hours. Frozen thighs cook unevenly and can stay raw near the bone.
How did you like the recipe?
4.7 / 5 · 45 ratings
