Boneless, skinless chicken thighs are one of the most forgiving cuts you can buy. They have more fat than breasts, so they stay tender even if you leave them in a few minutes too long. Baked in a hot oven with a simple rub, they take about 30 minutes start to finish, and the same method supports many variations.
Serves: 4. Prep: 10 minutes. Bake: 25 to 30 minutes at 400°F (200°C).
Ingredients
- 8 boneless, skinless chicken thighs, about 2 pounds (900 g)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or oregano
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly oil a baking dish.
- Pat the thighs very dry with paper towels. Trim any large pieces of fat or gristle.
- Mix the salt and all the spices in a small bowl. Toss the chicken with the oil, then rub the spice mix over every surface.
- Arrange the thighs in a single layer with space between them. Crowding makes them steam rather than roast.
- Bake for 25 to 30 minutes, until the thickest part reaches at least 165°F (74°C) on an instant-read thermometer.
- Rest for 5 minutes before serving so the juices settle.
How long to bake chicken thighs at 400 degrees
Time depends on size more than anything else. Use these ranges as a guide, and let the thermometer make the final call:
- Small thighs (about 4 ounces / 115 g): 20 to 25 minutes
- Medium thighs (5 to 6 ounces / 140 to 170 g): 25 to 30 minutes
- Large thighs (7 to 8 ounces / 200 to 225 g): 30 to 35 minutes
If you are unsure which size you have, buy a thermometer. Our guide to using an instant-read thermometer shows where to probe and what temperatures to aim for.
Safe temperature vs. best texture
Chicken is safe at 165°F (74°C), and that is the number to treat as your minimum. Thigh meat has more connective tissue than breast meat, though, and many cooks prefer it at 175°F (80°C) because it turns even more tender. If your thighs hit 165°F and still seem a little firm, give them another 3 to 5 minutes. Do not do the same with breast meat, which dries out quickly. For that cut, see how to keep chicken breast juicy.
Why they stay juicy
- Dry surface, then oil. Patting the meat dry lets the spices stick and encourages browning.
- High heat. 400°F browns the outside before the inside overcooks.
- Single layer. Steam from crowded meat softens the surface.
- A short rest. Cutting in right away lets juices run onto the plate.
Crispy baked chicken thighs
Boneless, skinless thighs cannot get crispy skin, because there is none. They can, however, get nicely browned edges if you bake them at 425°F (220°C) and use a rack. If you want truly crispy, use bone-in, skin-on thighs. Pat them completely dry, then toss with 1 teaspoon baking powder (not baking soda) and 1 teaspoon kosher salt per 2 pounds of chicken, plus your spices. Place them skin side up on a rack set over a baking sheet and bake at 425°F (220°C) for 40 to 45 minutes, until the skin is deep golden and the meat reaches 175°F (80°C). The baking powder raises the pH of the skin, which helps it brown and blister. For a stovetop alternative, read does the cold pan chicken thigh method really work.
Honey mustard chicken thighs
Whisk together ¼ cup (85 g) honey, 3 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 2 minced garlic cloves and ½ teaspoon salt. Season the thighs with salt and pepper and bake them plain for 15 minutes at 400°F (200°C). Brush on half of the glaze, bake 8 minutes more, brush on the rest and bake another 3 to 5 minutes until the thickest part reaches 165°F (74°C). The sugar in honey burns easily, so the glaze goes on late. Spoon the pan juices over the chicken at the end. Serve with fluffy stovetop rice to catch the sauce.
Baked chicken thighs and potatoes
Cut 1½ pounds (680 g) baby potatoes in half and toss with 2 tablespoons olive oil, ¾ teaspoon salt and ½ teaspoon pepper. Spread them cut side down on a large sheet pan and roast for 15 minutes at 425°F (220°C). Season the thighs with the spice mix above, nestle them among the potatoes and bake 22 to 25 minutes more, until the chicken reaches 165°F (74°C) and the potatoes are golden and tender. Add a handful of green beans or broccoli for the last 12 minutes. If your potatoes come out limp, our guide on why roasted vegetables turn soggy explains the fix. For a lemony version, try the one-pan lemon garlic chicken thighs with crispy potatoes.
Easy flavor variations
- Italian: use Italian seasoning, a pinch of red pepper flakes and finish with grated Parmesan and lemon.
- Taco-style: swap the spices for 1 tablespoon taco seasoning.
- Lemon pepper: add lemon zest and plenty of black pepper, then squeeze lemon over the cooked chicken.
- BBQ: brush with barbecue sauce for the last 10 minutes.
Storing, reheating and meal prep
Cool the chicken and refrigerate it within two hours. It keeps for three to four days in a sealed container. Reheat in a covered dish at 325°F (165°C) for 10 to 15 minutes, or in the microwave in short bursts. The thighs freeze well for up to three months, which makes them a strong candidate for meal prep and the plans in our freezer-friendly meals guide. Wash your hands and tools after handling raw chicken, and use a separate board, as described in cutting board safety. Leftovers are excellent in our chicken and broccoli casserole with rice.
Common questions
Should I cover the chicken with foil? No. Covering traps steam and prevents browning.
Can I bake from frozen? It is safer and more even to thaw first, in the fridge overnight. If you must bake from frozen, expect about 50% more time and check the temperature in several spots.
Why is my chicken dry? Usually overcooked, or the thighs were very thin. Check the temperature a few minutes early.
What is the pink in the middle? Color is not a reliable sign of doneness. Use a thermometer.
For more ideas, see our list of 10 favorite ways to cook chicken.
