These oven roasted chicken thighs have perfectly crisp skin and tender, juicy meat that practically falls off the bone. They are super easy to make and are packed with flavor from my perfect chicken seasoning.
Bone-In chicken thighs are the unsung hero of the home kitchen. They are one of the easiest, most budget friendly proteins you can make. You can do a million and one things with them and they are practically impossible to dry out.
The easiest thing you can do is roast them. Roasting means you are going to use some high heat to crisp up that delicious fatty skin. The thigh is self-basting and the natural fats drip down into the meat leaving it extra juicy.
It takes just a few simple steps. A little trim around the edges, a little seasoning, and some oven time and you can have the most tender, juicy chicken thigh meat you’ve ever had.
Make this recipe!
Oven roasting delivers tender, juicy chicken with perfectly crispy skin.
It takes just a few minutes to prepare and then all of the magic happens in the oven. This leaves you completely hands free to work on the side dishes.
It’s cheap! Chicken thighs are one of the least expensive proteins, and one of the most flavorful.
Ingredients
Bone-In Chicken Thighs and a dry rub are all you need for this recipe. I’ve given a recipe for my favorite homemade dry rub in the recipe below. You can use mine or your favorite.
Instructions
Step 1: Trim Chicken Thighs
- Preheat the oven to 425°. Line a sheet pan with parchment or foil to save on clean up time.
- Trim the skin on each thigh using a sharp knife or kitchen shears.
There is usually some skin wrapped around the underside of the thigh that is not attached to the meat. This piece doesn’t tend to crisp up well because it is sitting down in the cooking juices. For the best results, remove this extra skin before roasting.
Step 2: Season and Roast
- Season both sides of the chicken thighs and place them on a lined baking sheet.
- Cook them, skin side up, for approximately 45 minutes.
Diana’s Tips for Success
Take the time to trim the skin. A nicely trimmed thigh will cook up with perfectly crisp skin all over.
The oven roasted chicken thighs may reach the finished temperature of 165° before 45 minutes are up. However, let the chicken continue to cook. The fat from the skin will drip into the meat and baste it as it cooks leaving you with more tender, extra juicy meat.
You can use this roasting technique on other skin on chicken pieces. Legs, leg-thigh quarters, and bone-in breast pieces with skin are all great roasted.
Chicken leg pieces can be cooked exactly the same way as the thighs and can even be on the same baking tray.
The larger leg-thigh quarters and breast pieces need to be on their own try and will take longer to cook.
Related Recipes
- Dutch Oven Chicken Thighs with Lemon and Sage Butter Sauce
- One pan Chicken Marbella and Rice
- Chicken Breast in a Cast Iron Skillet
- Simple Whole Roasted Chicken
- Grilled Peanut Butter Chicken
- Italian Grilled Chicken
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"📖 Recipe"
Crispy Roasted Chicken Thighs
Equipment
- Baking Sheet
- Parchment Paper or Foil
Ingredients
- 6 Chicken Thighs bone-in
Chicken Seasoning
- 1 Teaspoon Granulated Onion
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Lemon Pepper
- 1 Teaspoon Paprika
- 1 Teaspoon Dry Parsley
Instructions
- Preheat the oven to 425°. Line a sheet pan with parchment or foil to save on clean up time.
- Trim the skin on each thigh using a sharp knife or kitchen shears.
- Season both sides of the chicken thighs and place them on a lined baking sheet.
- Cook them, skin side up, for approximately 45 minutes.
Notes
- There is usually some skin wrapped around the underside of the thigh that is not attached to the meat. This piece doesn’t tend to crisp up well because it is sitting down in the cooking juices.
- Take the time to trim the skin. A nicely trimmed thigh will cook up with perfectly crisp skin all over.
- Season very well. Coat both the underside and skin side of the chick thighs. There is no need to add any cooking oil. The skin from the chicken has plenty of fat and will get very crispy.
- The chicken thighs may reach the finished temperature of 165° before 45 minutes are up. However, let the chicken continue to cook. The fat from the skin will drip into the meat and baste it as it cooks leaving you with more tender, extra juicy meat.
- You can use this roasting technique on other skin on chicken pieces. Legs, leg-thigh quarters, and bone-in breast pieces with skin are all great roasted.
- Chicken leg pieces can be cooked exactly the same way as the thighs and can even be on the same baking tray.
- The larger leg-thigh quarters and breast pieces need to be on their own try and will take longer to cook.
Nutrition
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Cyndy
Perfectly easy and so delicious - loved the poultry rub too. I added a dash of cayenne too! A great weeknight dinner idea.
MacKenzie
My family loved these chicken thighs. They were so moist and flavorful on the inside and crispy on the outside. I served with a side of broccoli for a complete healthy meal. Can’t wait to make again!
Gina
Crispy skin is a weakness and thighs are my favorite pieces of chicken. This recipe is certainly a keeper. Delish!
Tara
Crispy skin with tasty flavoring - this recipe is so yummy! Will definitely make it for dinner again.
Charla
What a delicious chicken recipe and I can almost here the crunch from over here.