This post may contain affiliate links. Please read our disclosure policy.
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.
When the weather turns even slightly chilly, 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.
These easy Baked Chicken Thighs swimming in a garlic herb butter sauce 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. It’s similar in flavor to these Braised Chicken Thighs but in a lighter sauce with crispier skin.
Ingredients for Baked Chicken Thighs
- Chicken Thighs – Skin on, bone in chicken breasts bake up juicy and tender. Boneless, skinless chicken breasts won’t crisp up the same way and take much less time to cook which can lead to dry chicken.
- Olive oil and Butter – The combination of oil and butter together prevents the butter from burning while also lending richness to the sauce.
- Garlic and Herbs – Garlic flavor is mellowed with the long simmer in the sauce while the herbs infuse it with freshness.
- Chicken Stock – We use chicken stock, not broth, but either can be used in this recipe and add depth to the sauce.
For the full recipe and instruction list see the recipe card below.
How to Make Crispy Baked Chicken Thighs
On the stovetop
- 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.
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 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.
Tips for Extra Crispy Chicken Thighs
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.
How Long To 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.)
What To Serve With Chicken Thighs
- This Cheesy Corn Casserole just adds to the comfort epicness.
- Helllooooo Twice Baked Potatoes
- Easy Potatoes Au Gratin is always a FAVE!
- Oven Roasted Asparagus is kid approved!
- Brown Butter Mascarpone Mashed Sweet Potatoes….nuff said.
More Oven Baked Chicken Recipes
- Super easy, tender, juicy Oven Baked Chicken Breasts. (OMG…delish)
- This Chicken Marinade is a great starter for Oven Baked Chicken Thighs.
- Parmesan Crusted Chicken….aka CHEESE Crusted Chicken
- Truly Crispy Oven Fried Chicken. Duh.
- Crispy Baked Chicken Thighs with Scalloped Potatoes is one pot magic
- Skillet Chicken Cacciatore….a classic in a pan
- And, when you’re craving BBQ but it’s just too darn cold outside, these Baked BBQ Chicken Thighs are always a winner!
- Chicken Fricassee Recipe
- Braised Chicken Thighs with Garlic and White Wine
Want even more family friendly dinner classics? Be sure to follow us over on Instagram!
Baked Chicken Thigh Recipe
Equipment
- 1 skillet
Ingredients
- 8 bone-in chicken thighs
- 2 tbsp olive 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can dried thyme be used instead of fresh? If so, how much. This sounds so tasty but I’m not one to have fresh herbs handy.
Yes, you can use half the amount of dried thyme called for in the recipe. The flavor of dried herbs is more concentrated than fresh. Enjoy!
This is my second time making this dish, and my family greatly enjoys it! Easy to make, flavorful and goes well with a variety of side dishes.
I’m so happy they love it!
Stupid question coming up. What’s the difference between a plate and a platter? .
hi will try thia thought I saw if you didnt want to pan fry first? but cant find now was I dreaming? thanks for your help Cant wait to try – any other meat?
You don’t have to pan fry them first. You can bake them in the oven, skin side up, for about 10 minutes longer than the time in the recipe instructions.
Oh I have to try soon. Sounds so delicious and easy to make.
You definitely should!
So crispy, flavorful and delicious. Yum!
I have always loved chicken thighs. This recipe is perfect anytime and I love having the different temperatures and cooking times as a guide!
Thank you so much!
This is perfect for busy weeknights! So easy and delicious!
Fantastic chicken recipe, thank you!
Thank you!