These crispy baked chicken thighs are always on rotation in my house. They’re my go-to easy weeknight meal, loaded with flavor and so juicy inside!
Crispy Baked Bone-In Chicken Thighs
Whenever I need to whip up a quick family-friendly dinner, I make baked chicken thighs. I usually marinate them the night before for extra flavor, which is also perfect for those busy weeknights. Just take them out of the fridge and pop them in the oven! I usually serve it with rice, beans, and a big salad, and I have a very happy family. If you want to make them in the air fryer, check out my air fryer chicken thighs recipe.
Why This Baked Chicken Recipe Works
Baked chicken thighs are the juicier, dark meat relatives of my crispy baked chicken breasts recipe. Chicken thighs take a little longer to cook than breasts, but luckily, with baking, that time is hands-free! This is the chicken thigh recipe I always come back to whenever I need perfectly cooked chicken with golden, crispy skin. Here’s why you’ll love it, too:
- Flavorful marinade: The marinade consists of Italian dressing, two Latin seasoning blends, and a few pantry spices, resulting in some of the most delicious chicken. Plus, the longer you let the chicken marinate, the better it tastes.
- 10 minutes to prepare: You don’t have to do any prep for the marinade. Just measure out the dressing and spices and mix everything together.
- Kid-friendly: My whole family is happy when I make this! You can easily adapt the seasonings to suit your tastes.
Ingredients You’ll Need
Below is everything you’ll need to make these simple marinated baked chicken thighs. See the recipe card below for the exact measurements.
- Skin-on chicken thighs: Buy bone-in chicken thighs with the skin on.
- Chicken thigh marinade: Italian dressing is one of the easiest chicken marinades since it’s packed with so much flavor.
- Seasoning: Salt, garlic powder, dried or fresh oregano.
- Sazon: Use store-bought or homemade sazon, which consists of coriander, achiote, cumin, garlic powder, salt, and pepper.
- Adobo seasoning is a mix of Latin spices, including onion and garlic powders, salt, pepper, and others.
How to Bake Chicken Thighs
Baking chicken thighs is so easy! Small things, like baking the chicken on a wire rack and flipping halfway through cooking, contribute to extra-juicy, crispy thighs in a big way. Here are the steps.
- Marinate the chicken. First, evenly coat the thighs with the Italian dressing, salt, and spices. For extra flavor, cover the container and marinate the chicken for a few hours or overnight. If not, you can still bake them right after seasoning.
- Bake. Arrange the chicken skin side down on a wire rack set over a large baking sheet. Bake 20 to 25 minutes at 425ºF.
- Flip the chicken over. Flip the chicken thighs so they’re skin side up. Bake for another 20 to 24 minutes, until golden brown, crispy, and cooked through and tender inside. You can double-check that they’re done by using a meat thermometer. The internal temperature for bone-in chicken thighs should read 170ºF.
Variations
- Chicken: Use skin-on chicken breasts or drumsticks in place of thighs.
- To make leaner, remove the skin. If you’re using boneless skinless chicken thighs, I would broil them instead of baking in this case.
- Seasoning: Try including different spices, like paprika, black pepper, onion powder, etc.
Oven-Baked Chicken Thighs FAQ
Cooking the chicken on a wire rack circulates hot air around the thighs, which prevents them from steaming and getting soggy. If you don’t have a rack, you can still make this recipe: place them on a foil-lined sheet pan or one sprayed with oil.
Higher temperatures produce crispier chicken, so I cook mine at 425°F.
Don’t cover the thighs because the skin won’t crisp up.
Storage and Reheating
- Refrigerate. Store leftover chicken in the refrigerator in an airtight container for up to 4 days.
- Reheat chicken thighs in the microwave or in a 350ºF oven until warm.
More Chicken Thighs Recipes You’ll Love
- Air Fryer Chicken Thighs
- Baked Chicken Thighs
- Yogurt-Marinated Chicken
- Chicken Thighs with Shallots in Red Wine Vinegar
- Sheet Pan Italian Boneless Chicken Thighs
Crispy Baked Chicken Thighs
WW Points
Ingredients
- 8 chicken thighs , with bone and skin on
- 1/4 cup Italian dressing
- 3/4 teaspoon kosher salt
- 1/2 teaspoon adobo seasoning
- 1 teaspoon garlic powder
- 1 1/2 tablespoons sazon , or 1 packet store bought like Goya or Loisa
- 1/2 teaspoon dried oregano , or 1 teaspoon fresh
Instructions
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In a large mixing bowl, season the chicken thighs with Italian dressing, salt and remaining spices on both sides to evenly coat. For the most flavor, cover and marinate overnight or as much time you can before ready to bake. If you don’t have time, don’t worry you can still bake them right away..
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Preheat the oven 425F. Transfer the chicken thighs skin side down to a large sheet pan with a rack. If you don’t have a rack, you can use nonstick foil or spray the sheet pan pan with oil. Bake 20 to 25 minutes.
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Flip the chicken thighs over skin side up and continue baking 20 to 24 minutes, or until golden brown and crispy and cooked through in the center.