Crispy Baked Chicken Thighs Extra Juicy

Love baked chicken recipes? Try my baked chicken legs, baked chicken leg quarters, and baked chicken breasts. If you are after a chicken recipe with barely any hands-on time, my baked chicken thighs in the oven are your answer. The short marinating time infuses the chicken thighs with lots of flavors while baking them in the oven, which crisps up the skin beautifully and results in juicy and flavorful chicken.

Why I love this recipe

There is minimal prep work. All you have to do is to toss the chicken thighs in the marinade, let them sit in the fridge for half an hour, and then bake them up. It’s juicy and full of flavor. Thanks to the honey used in the marinade, the chicken thighs turn out tender and juicy. The herbs, garlic, and lemon zest impart rich flavors making the chicken taste so much better than your average chicken thighs. It’s versatile. Like oven fried chicken, oven-baked chicken thighs are great for lunch and dinner. They are perfect as an everyday meal and for special occasions or holidays. These chicken thighs also go well with various side dishes, including roasted vegetables, rice, and pasta.

Ingredients needed

Chicken thighs. I prefer using skin-on chicken thighs. The skin keeps all the juices sealed in the thighs and creates a crispy coating. Herbs. I use dried oregano and dill for this recipe. Paprika. Adds sweet and mildly spicy flavor. Honey. When used in a marinade, honey helps tenderize the meat and infuse it with sweet flavors. It also caramelizes beautifully when baking the chicken. Garlic. I prefer using minced garlic, but garlic powder would work well if you don’t have any on hand. Lemon zest. To add a touch of freshness and cut through the sweetness of the honey. Olive oil. To pull together all marinade flavors. Salt and pepper. To taste.

How to make crispy baked chicken thighs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Marinate the chicken thighs. Season the chicken thighs with salt and pepper then whisk together the marinade. Step 2- Combine. Put the chicken thighs in the baking pan or baking sheet. Coat them with the marinating mixture. Cover with food wrap and refrigerate for 30 minutes. Step 3- Bake. While the chicken thighs marinate, preheat the oven to 220C/425F degrees. Remove the chicken from the fridge and bake it for 35 to 40 minutes or until they reach an internal temperature of 165F. Step 4- Serve warm, sprinkled with fresh dill and slices of lemon.

Arman’s recipe tips

Use bone-in chicken thighs for the juiciest results. While boneless chicken thighs cook faster, the bone imparts a rich chicken flavor. Pat dry the chicken before seasoning them. I find doing this helps achieve crispier results. Use a thermometer to determine whether the chicken thighs are done. Insert the thermometer into the thickest part of the chicken. If it reads 165F degrees, remove the chicken from the oven. Once you remove the chicken thighs from the oven, allow them to rest for 5 to 10 minutes. The juices will redistribute inside the chicken thighs and make them juicer. Don’t cover the chicken thighs while they rest, as the trapped steam will soften their crispy skin.

Flavor variations

While we adore this recipe as it is, the beauty of working with simple protein is just how easy they are to customize. Here are some ideas: How long you should bake chicken thighs depends on a few factors – the size of the chicken thighs, the temperature of the oven, and whether they are bone-in or boneless. Generally, bone-in chicken thighs take 30 to 45 minutes to cook through. Boneless chicken thighs cook faster. Depending on their size and oven temperature, cooking may take 15 to 20 minutes. Always check their doneness by using a meat thermometer. Chicken should always have an internal temperature of 165F.

Spice it up. Add some red pepper flakes to the marinade if you like spicy chicken. Use Italian seasoning. Being a blend of aromatic herbs, Italian seasoning is one of the easiest ways to make chicken more flavorful with minimal effort. Marinate it. Instead of simple seasonings, why not use a chicken drumstick marinade or 4 ingredient chicken marinade before baking them in the oven? Sprinkle some cheese. Add an extra crispy layer by adding a teaspoon or two of grated parmesan cheese.

Storage instructions

To store. Leftover baked chicken should be refrigerated and eaten within 3 to 4 days. Store them in an airtight container or wrapped in foil. This versatile and delicious chicken pairs well with just about anything.

Potatoes everything- Keep things simple with air fryer baked potato or air fryer baked sweet potatoes or something cheeky, like air fryer French fries. Potato salads work, too, like a Japanese potato salad or hot German potato salad. Sauteed vegetables– Sauteed carrots, sauteed broccolini, sauteed brussels sprouts, and sauteed eggplant are healthy and wholesome side kicks. Grains– Some rice makes a delicious base for the chicken or something lower carb, like cauliflower fried rice. Salads– Keep things light and green with a green goddess salad or orzo salad.

To reheat. Reheat chicken thighs in an oven preheated to 400F degrees for 5-10 minutes or until they are heated through. To freeze. Freezing bone-in chicken thighs is not the best idea. Instead, shred the baked chicken thighs before freezing them. Frozen baked chicken thighs will last up to 4 months in the freezer.