Classic comfort food, simple and easy Crispy Baked Chicken Thighs with Garlic Herb Sauce is one way to win over everyone at the dinner table. Tender, juicy, oven baked chicken thighs in a simple pan sauce will make the cut for the weekly menu every single week.

Crispy Baked Chicken Thighs on a white plate with green beans from TheSuburbanSoapbox.com

Crispy Baked Chicken Thighs

I’m watching the Rockefeller Christmas Tree lighting event and wishing, again, that I was there.  It’s a frigid 30-something degrees right now but there’s something so spectacular about this time of year with the festive twinkle lights and glitter in every single crevice of your hardwood floor.  Or is that just at my house. Anyway….I love this time of year even though the cold takes my breath away every time I step outside.

That’s when I start to crave simple comfort foods like this Crispy Oven Baked Chicken Thigh recipe.  It’s easy to throw together in a matter of minutes then you pop it in the oven to finish cooking leaving you with the juiciest chicken thighs topped with golden, crispy skin that I seriously told my husband I was going to make just crispy chicken skin someday soon.  Like a snack. To eat like potato chips. Are you still with me?  🙂 Sounds good, right????

Crispy Baked Chicken Thighs with Garlic Herb Sauce on a white plate with green beans.

But today we’re here for these easy Baked Chicken Thighs swimming in a garlic herb butter sauce that comes together right in the pan all on it’s own without much help from anything but a wooden spoon. The chicken thighs bake up perfectly while self basting in the sauce which lends to their overall tender flavor.

How do you make chicken thighs crispy in the oven?

There are actually two ways to get super crispy chicken thighs in the oven…one is to start on the stove top which is my favorite way. And the second is straight in the oven.  Both ways require a few quick tips to ensure your skin gets super crispy and golden:

Make sure your chicken thighs are room temperature before you start cooking. Cold chicken thighs will cook unevenly leaving you with dry chicken on the outside and undercooked chicken by the bone. Room temperature chicken will cook evenly all the way through resulting in tender, juicy chicken thighs.

Pat the chicken dry with a paper towel before cooking. Removing excess moisture will help the skin crisp up quickly!

Season both sides of your chicken with salt and pepper right before placing in the pan.

I used the same technique in this Chicken Provencal recipe, as well, and it turned out to be just magical. 

Overhead shot of Crispy Baked Chicken Thighs in a skillet with two white plates with chicken and green beans on a blue background.

To make your chicken thighs on the stove top:

  • Pat the skin dry on your room temperature chicken thighs and season with salt/pepper.
  • Heat a large skillet with 2 tablespoons of oil over high heat until screaming hot!
  • Place the chicken thighs in the pan skin side down.
  • Cook the chicken until the skin is golden brown and crispy. If the chicken sticks to the pan when you try to flip it….it’s not ready. When the skin is perfectly golden and crispy, the skin will release easily from the pan allowing you to flip with ease. Don’t force the flip!!
  • Turn all the chicken over and transfer the skillet to the oven to finish cooking.
  • Once the chicken is done, allow to rest for 5-10 minutes before serving.

To bake your chicken thighs in the oven:

  • Pat the skin dry on your room temperature chicken thighs and season with salt/pepper.
  • Place the chicken thighs, skin side up, on a large baking sheet.
  • Bake the chicken thighs in a 425˚F oven until the chicken is cooked through, the skin is crispy and golden brown.
  • Once the chicken is done, allow to rest for 5-10 minutes before serving.

Now I know what you’re thinking, why would I start on the stovetop when the baked chicken looks infinitely easier.  Well, I prefer the stovetop method because the chicken doesn’t have to spend as much time in the oven in order to get the crispy skin. Since the skin is crisped up in the skillet, it doesn’t have to bake as long leaving me with juicier, more tender chicken than the oven baked method.

PLUS, I get all that wonderfulness (brown bits) in the skillet which adds so much flavor to my garlic herb butter sauce. A pan sauce is like magic with Crispy Chicken Thighs.

If you don’t want to start your chicken on the stovetop, you can use the same oven method we did here with our chicken legs.

Overhead shot of Crispy Baked Chicken Thighs in a skillet.

How long do you cook chicken thighs in the oven?

Depending on how large your chicken thighs are and the oven temperature you’re using, cooking times can vary greatly.  Here’s a handy little guide on how to bake bone-in chicken thighs in the oven.

For oven temperatures of 350˚F:

  • Bone-in Chicken Thighs – 35-40 minutes
  • Boneless Chicken Thighs – 10-12 minutes

For oven temperatures of 375˚F:

  • Bone-in Chicken Thighs – 25-30 minutes
  • Boneless Chicken Thighs – 9-11 minutes

For oven temperatures of 400˚F:

  • Bone-in Chicken Thighs – 20-25 minutes
  • Boneless Chicken Thighs – 8-10 minutes

For oven temperatures of 425˚F:

  • Bone-in Chicken Thighs – 20-22 minutes
  • Boneless Chicken Thighs – 6-8 minutes (yes, seriously….unless they’re huge and then trust your trusty thermometer)

To guarantee your chicken is properly cooked, be sure to use an instant read thermometer inserted into the thickest part of the thigh not touching the bone. Chicken should be cooked to a temperature of 165˚ F (74˚ C.)

Close up of Crispy Baked Chicken Thighs on a white plate with green beans on a blue background.

This is just the beginning of many more easy chicken thigh recipes to come….they’re my favorite thing to cook when I’m looking for a comforting, home cooked dinner that’s easy and flavorful. Roasted Chicken Thighs soak up just about any flavor you can imagine so the ideas are limitless here. 

What To Serve With Them

Twice Baked Potatoes with Cheddar and Chives on a white marble board.

More Oven Baked Chicken Recipes

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Get the Recipe: Crispy Baked Chicken Thighs with Garlic Herb Butter Sauce

Yield: 4
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Super easy, extra Crispy Baked Chicken Thighs with Garlic Herb Butter Sauce is classic comfort food the whole family will love.
5 from 5 votes
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Ingredients

  • 8 bone-in chicken thighs
  • 2 tbsp canola oil
  • 4 tbsp butter
  • 3 garlic cloves, crushed and peeled
  • 3 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh chives
  • 1 1/2 cups chicken stock
  • Kosher salt and fresh ground black pepper

Instructions 

  • Preheat oven to 425 degrees.
  • Pat the chicken thighs dry with a paper towel and season liberally with salt and pepper.
  • Heat the oil in a large skillet over medium high heat.
  • Place the chicken thighs in the pan skin side down working in batches, if necessary. (don’t crowd the pan or the chicken skin will not get crispy, it will just steam in the pan.)
  • Cook the chicken thighs skin side down for approximately 4-5 minutes or until the skin is golden brown and crispy. The chicken will release easily from the pan when ready to flip. 
  • Flip the chicken over and cook for 4-5 minutes. Transfer the chicken to a plate or platter and add the butter to the pan. Cook the butter until melted.
  • Stir in the garlic and herbs. Cook for 1 minute.
  • Add the stock to the pan. Using a wooden spoon, scrape the brown bits off the bottom of the pan and stir to combine.
  • Return the chicken to the pan, skin side up, and transfer to the oven.
  • Bake the chicken thighs in the oven for 25 minutes or until an instant read thermometer reads 165 degrees and the skin is golden brown.
  • Remove the chicken from the oven and rest for 5-10 minutes.
  • Serve the chicken with the pan sauce immediately and garnish with fresh snipped herbs, if desired.
Calories: 837kcal, Carbohydrates: 5g, Protein: 49g, Fat: 67g, Saturated Fat: 21g, Cholesterol: 316mg, Sodium: 453mg, Potassium: 727mg, Fiber: 0g, Sugar: 1g, Vitamin A: 860IU, Vitamin C: 9.6mg, Calcium: 55mg, Iron: 3mg
Author: Kellie
Course: Dinner
Cuisine: American