This post may contain affiliate links. Please read our disclosure policy.
These Baked Chicken Thighs are crispy on the outside, juicy on the inside, and finished with a simple garlic herb butter sauce that makes them taste like classic comfort food. The chicken starts skin-side down in a hot skillet to get that golden, crispy skin, then finishes in the oven until tender and cooked through.
Table of Contents
- Kellie’s Note Weeknight Repeat
- Why You’ll Love These Baked Chicken Thighs
- Ingredients for Baked Chicken Thighs
- How to Make Baked Chicken Thighs
- Can I Make These Chicken Thighs Without Searing First?
- Kellie’s Tips for Extra Crispy Chicken Thighs
- How Long to Bake Chicken Thighs
- Bone-In vs. Boneless Chicken Thighs
- Easy Recipe Variations
- What to Serve With Baked Chicken Thighs
- How to Store, Freeze, and Reheat Baked Chicken Thighs
- More Oven Baked Chicken Recipes
- Baked Chicken Thighs Recipe
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.
– Leo Correa
Kellie’s Note
Weeknight Repeat
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 and this Easy Apricot Chicken but in a lighter sauce with crispier skin.
This easy oven baked chicken thighs recipe is perfect for weeknight dinners, Sunday supper, or anytime you want a cozy chicken dinner with very little fuss. Spoon the garlic herb pan sauce over the top and serve with potatoes, rice, green beans, asparagus, or a simple salad.
Why You’ll Love These Baked Chicken Thighs
- Crispy skin: Searing the chicken first gives the skin a golden, crisp finish.
- Juicy meat: Bone-in chicken thighs stay tender and flavorful in the oven.
- Simple ingredients: You only need chicken, olive oil, butter, garlic, herbs, stock, salt, and pepper.
- Built-in sauce: The garlic herb butter sauce comes together right in the same skillet.
- Easy enough for weeknights: The oven does most of the work.
- Comfort food favorite: Serve it with potatoes, rice, vegetables, or a salad for a cozy dinner everyone will love.
Ingredients for Baked Chicken Thighs
- Chicken thighs: Use bone-in, skin-on chicken thighs for the juiciest meat and crispiest skin. Boneless, skinless thighs can be used, but they will cook faster and won’t get quite as crispy.
- Olive oil: Helps the chicken skin brown and keeps it from sticking to the skillet.
- Butter: Adds richness to the garlic herb sauce.
- Garlic: Crushed garlic cloves infuse the sauce with mellow, savory flavor.
- Fresh herbs: Thyme and chives add freshness to the buttery pan sauce.
- Chicken stock: Chicken Stock adds depth and helps create the simple skillet sauce. Chicken broth can also be used.
- Kosher salt and black pepper: Season the chicken generously for the best flavor.
For exact measurements, see the recipe card below.
How to Make Baked Chicken Thighs
- Preheat the oven: Heat the oven to 425°F.
- Dry and season the chicken: Pat the chicken thighs very dry with paper towels, then season both sides with salt and pepper.
- Sear the skin: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crisp.
- Flip the chicken: Turn the chicken over and cook for another 4–5 minutes, then transfer the thighs to a plate.
- Make the sauce: Add butter to the skillet. Stir in the garlic and herbs and cook for about 1 minute.
- Add the stock: Pour in the chicken stock and scrape up the browned bits from the bottom of the pan.
- Bake: Return the chicken to the skillet skin-side up. Transfer to the oven and bake for about 25 minutes, or until the chicken reaches 165°F.
- Rest and serve: Let the chicken rest for 5-10 minutes, then spoon the garlic herb sauce over the top before serving.
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.
Can I Make These Chicken Thighs Without Searing First?
Yes. For an oven-only method, pat the chicken dry, season well, and place the thighs skin-side up on a rimmed baking sheet or in a baking dish.
Bake at 425°F for about 35–40 minutes, or until the chicken reaches 165°F and the skin is golden and crisp. For extra crispy skin, broil for 1–2 minutes at the end, watching closely so it does not burn.
The skillet method gives you crispier skin and a richer pan sauce, but the oven-only method is still easy and delicious.
Kellie’s Tips for Extra Crispy Chicken Thighs
- Pat the chicken dry: Moisture prevents browning and can make the skin steam instead of crisp.
- Start with room temperature chicken: Let the chicken sit at room temperature for about 20–30 minutes before cooking for more even results.
- Don’t crowd the skillet: If the thighs are too close together, they’ll steam instead of sear. Work in batches if needed.
- Start skin-side down: This gives the skin direct contact with the hot pan so it can turn golden and crisp.
- Don’t force the flip: If the chicken sticks, it probably needs another minute. Crispy skin will release more easily from the pan.
- Bake uncovered: Covering the chicken traps steam and softens the skin.
- Use the broiler if needed: If the chicken is cooked through but the skin needs more color, broil for 1–2 minutes.
How Long to Bake Chicken Thighs
Cooking time depends on the size of the chicken thighs, whether they are bone-in or boneless, and whether you sear them first.
- Skillet-to-oven method: Sear first, then bake at 425°F for about 25 minutes.
- Oven-only bone-in thighs: Bake at 425°F for about 35–40 minutes.
- Boneless chicken thighs: Start checking around 20–25 minutes, depending on size.
- Doneness cue: Chicken thighs are done when the thickest part reaches 165°F on an instant-read thermometer.
Bone-In vs. Boneless Chicken Thighs
Bone-in, skin-on chicken thighs are best for this recipe because the skin gets crispy and the bone helps keep the meat juicy. They also create more flavor in the pan sauce.
Boneless, skinless chicken thighs will also work, but they cook faster and will not have crispy skin. If using boneless thighs, start checking for doneness early and cook until they reach 165°F.
Easy Recipe Variations
- Garlic Butter Chicken Thighs: Add an extra tablespoon of butter to the pan sauce for a richer finish.
- Lemon Herb Chicken Thighs: Add lemon zest and a squeeze of fresh lemon juice to the sauce before serving.
- Spicy Chicken Thighs: Add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning.
- BBQ Chicken Thighs: Skip the garlic herb sauce and brush the thighs with barbecue sauce during the last 10–15 minutes of baking.
- Rosemary Garlic Chicken Thighs: Swap the thyme for fresh rosemary.
What to Serve With Baked Chicken Thighs
These baked chicken thighs go with just about anything, especially sides that can soak up the garlic herb sauce.
- Potatoes: Mashed potatoes, twice baked potatoes, potatoes au gratin, roasted potatoes, or mashed sweet potatoes.
- Vegetables: Green beans, roasted asparagus, roasted carrots, Brussels sprouts, broccoli, or a simple green salad.
- Rice and grains: White rice, brown rice, wild rice, rice pilaf, or couscous.
- Comfort food sides: Corn casserole, dinner rolls, biscuits, or buttered noodles.
Spoon the garlic herb sauce over the chicken and any starchy side for the best flavor.
How to Store, Freeze, and Reheat Baked Chicken Thighs
- To store: Keep leftover baked chicken thighs in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat in a 350°F oven until warmed through. To crisp the skin again, broil for 1–2 minutes at the end.
- To microwave: Reheat gently in the microwave, but keep in mind the skin will soften.
- To freeze: Let the chicken cool completely, then freeze in an airtight container or freezer bag for up to 3 months.
- Best freezing tip: For the best texture, remove the meat from the bone before freezing.
- To thaw: Thaw overnight in the refrigerator before reheating.
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 Thighs Recipe
Equipment
- 1 skillet
- measuring cup
- measuring spoons
- kitchen tongs or spatula
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
- Chicken is done when an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, reads 165°F.
- For extra crispy skin, broil the chicken for 1–2 minutes after baking.
- Do not crowd the skillet when searing. Work in batches if needed.
- Boneless, skinless chicken thighs can be used, but they will cook faster. Start checking for doneness early.
- Chicken broth can be used in place of chicken stock.
- Dried herbs can be used in place of fresh herbs. Use about 1 teaspoon dried herbs for every tablespoon of fresh herbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven until warmed through. Broil briefly to re-crisp the skin.
- Cooked chicken thigh meat can be frozen for up to 3 months.
- These chicken thighs can be made up to 24 hours in advance. The skin will soften during storage, but it can be crisped under the broiler after reheating.
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!