Oven Baked Chicken Thighs make such a great weeknight dinner. My chicken thighs marinade can be made the night before, making this a great 30 minute dinner!
There are so many nights when I just want an easy dinner that I can throw in the oven and walk away from while I help with homework, comb syrup out of hair (true story), and give snuggles.
I’m a girl who always gravitates towards stovetop meals and neglects my oven. But these baked chicken thighs are a great reminder of how perfect oven-ready meals are.
This chicken thigh recipe can be made the night before. Throw together a simple marinade and refrigerate overnight. The following day, you can just pop them in the oven when you get home from work.
Made This Chicken and the Root Veggie this week. I normally do not fix chicken thighs but I am now a converted believer. These were wonderful. The skin was nice and crispy, the flavor was awesome and my husband loved them!
Chicken Thighs Marinade
The marinade for this oven-roasted chicken thighs recipe follows the basic principles of a lot of great marinades: an acid, an oil, some sweetness, and seasonings. For all the measurements see the recipe card at the bottom of the post.
- Olive Oil: The base of the marinade. I like to use regular olive oil and not extra virgin when I’m making marinades.
- Honey: Adds some sweetness to balance the acidity of the lemon juice.
- Lemon Juice: The acid of the marinade. Acid in marinades helps to break down the meat a little so that the flavors can permeate it. Freshly squeezed lemon juice is always preferred to store-bought in recipes.
- Garlic: Adds a rich flavor profile.
- Dried Parsley
- Dried Thyme
- Dried Rosemary
- Salt and Pepper
How to Bake Chicken Thighs
Here is a brief overview of how to make chicken thighs in the oven. For the full recipe and all measurements and ingredients, scroll to the recipe card at the bottom of the post.
- Make the marinade. Whisk together the marinade ingredients in a small bowl.
- Add the marinade to the chicken. Pour the marinade over the chicken thighs and ensure they are fully coated. Refrigerate for 30 minutes or up to 24 hours.
- Bake. Bake on a rimmed baking sheet until fully cooked and a meat thermometer registers 165 degrees Fahrenheit.
How Long to Marinate Chicken
When marinating meat, you are looking to penetrate the surface, but not completely break it down.
Meat that marinates for too long can become mushy because the acid (in this case the lemon juice) in the marinade breaks down the meat. This will result in meat that is gummy rather than tender.
For chicken, marinate for at least 30 minutes, but no longer than 24 hours.
Bone-in or Boneless Chicken Thighs
Good news! This recipe for oven baked chicken thighs works for both boneless or bone-in chicken thighs.
This recipe calls for two pounds of bone-in skin-on chicken thighs. When you buy chicken thighs with skin on them you get that nice crispy layer of skin.
You can also use this marinade for one pound of boneless chicken thighs. Please keep in mind that boneless thighs will need less time, about 15 to 20 minutes, in the oven but you will still want to get them to 165 degrees Fahrenheit.
This is a great recipe to double if you are having company over. If you double the meat for this recipe, also double the marinade.
Chicken Thighs in Oven
These bake at a really high temperature, so this is a fast-cooking recipe. Bake these bone-in chicken thighs at 425 degrees Fahrenheit. Bone-in chicken thighs will take between 20 and 25 minutes, with boneless thighs taking a little bit less time.
Because oven temperatures can vary, the most important thing when baking chicken thighs, or any meat, is that you check the internal temperature of the meat with an instant-read thermometer. Chicken is considered fully cooked at 165 degrees Fahrenheit. See my recommendation below for an instant read thermometer that can be left in the meat while it is in the oven.
If you don’t have an instant read thermometer, keep in mind that the juices from the chicken should run clear when you cut into it. If there is a pink hue to them, the chicken is not fully cooked.
Instant Read Thermometer
Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. While you can reheat leftovers in the oven in a covered dish, you can also cut up the leftover chicken and use it to top a my arugula salad for an easy and delicious lunch.
What to Make With Oven Baked Chicken Thighs
Simple dinners are my family’s go to. Nothing goes better with oven baked chicken thighs than simple side dishes. These are some of our favorites.
- My number one pick is my recipe for roasted root vegetables. The flavors of sweet potato, carrot, and parsnips pair perfectly with this chicken recipe, and you can see them together in the photos. Additionally, they cook at the same temperature as the chicken.
- Smashed Brussels Sprouts are a fantastic vegetable side as well, and they also cook at 425.
- Parmesan Roasted Broccoli also cooks at the same temperature as the chicken, and it is always a hit with my kiddos.
- My family loves my chopped salad recipe and it really rounds out dinner.
- If you really need some comfort food, make my Colcannon. It is insanely good.
Easy Roasted Root Vegetables
Other Great Chicken Recipes
- Chicken Salad Recipe: This recipe has rave reviews. It’s perfect to make on Sunday evening and take sandwiches throughout the week for work day lunches.
- Chicken Nuggets: These are a million times better than fast food. Your whole family will love them!
- Instant Pot Chicken Soup: Let your pressure cooker do all the work in this amazing recipe!
If you try this awesome baked chicken thighs recipe or any of my other recipes, please leave me a comment and let me know what you think.
Oven Baked Chicken Thighs
Ingredients
- 2 pounds bone-in chicken thighs see note (907.18)
Chicken Thigh Marinade
- 1/3 cup olive oil (78.86 ml)
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
Instructions
- Make the marinade by combining all of the ingredients in a small bowl.1/3 cup olive oil, 2 tablespoons honey, 2 tablespoons lemon juice, 3 garlic cloves, 1 teaspoon dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper
- Put the chicken in a sealable container. Pour the marinade over the chicken thighs and move the chicken around as needed to ensure they are fully coated. Place the container in the refrigerator for 30 minutes or up to 24 hours.2 pounds bone-in chicken thighs
- Preheat the oven to 425 degrees Fahrenheit.
- Place the marinated chicken onto the rimmed baking sheet and bake for 20 to 25 minutes or until a thermometer inserted in the chicken reads 165 degrees Fahrenheit.
Notes
Chris says
Just a quick note to let you know how much I enjoy your recipes. Finding them in my inbox is always a pleasure. I just added chicken thighs to my shopping list! Thanks again
I’m so happy to hear that, Chris! Thank you for taking the time to come back and tell me.
Jamie says
Really enjoyed this dish. Definitely a keeper!
I’m so glad you liked it, Jamie!
Alexis says
I always come back to this recipe (bad memory) and have never left a review so it’s about time!
These always come out perfect. Husband is scared of undercooked meat so I always do 25 minutes in my oven on the convection setting. Then let rest on the pan on top of the stove for 5-6. Meat comes right off the bone! I never use the honey because generally I pair with creamy sides and I throw in a tsp or so of chili powder in the marinade (usually adobo). SO GOOD. Crispy skin and juicy inside. THANK YOU!
I”m so glad you enjoy these!
Carl Davis-Payne says
This is such an easy recipe to make. I have type 2 diabetes,always looking for meals I can enjoy. Adding this to my meal plan.
I’ so glad that you enjoy these!
Bob Landwehr says
I wonder if marinated would be good for some pork chops
Yes! This is a great marinade and could definitely work with other cuts of meat.
Kathy says
Would this recipe work for boneless skinless chicken breasts cut into similar sizing?
Thank you for this and all your great recipes with wonderful photos and easy directions, precise ingredient lists.
You definitely can use this with chicken breasts, but I would suggest using an instant read thermometer that you can leave in the meat while it bakes. The cooking time will be different, and this will ensure that the chicken will cook perfectly.