These crispy baked chicken thighs are always on rotation in my house, my go-to easy weeknight meal loaded with flavor and so juicy inside!
Baked Chicken Thighs
Whenever I need to whip up a quick family-friendly dinner, I make baked chicken thighs. I usually marinate them the night before for extra flavor, which is also perfect for those busy weeknights. Just take them out of the fridge and pop them in the oven! I usually serve it with rice, beans, and a big salad, and I have a very happy family. If you want to make them in the air fryer, check out my air fryer chicken thighs recipe.
Why This Baked Chicken Recipe Works
- Flavorful: The marinade consists of Italian dressing, two spice blends, and other spices, resulting in some of the most delicious chicken. Plus, the longer you let the chicken marinate, the better they taste.
- Easy: You don’t have to do any prep for the marinade. Just measure out the dressing and spices and mix everything together.
- Kid Friendly: My whole family is happy when I make this!
Chicken Thigh Ingredients
- Skin-On Chicken Thighs: Buy bone-in chicken thighs with the skin on.
- Chicken Thigh Marinade: Italian dressing is one of the easiest chicken marinades since it’s packed with so much flavor.
- Seasoning: Salt, garlic powder, dried or fresh oregano
- Sazon: Use store-bought or homemade sazon, which consists of coriander, achiote, cumin, garlic powder, salt, and pepper.
- Adobo Seasoning is a mix of Latin spices, including onion and garlic powders, salt, pepper, and others.
How to Bake Chicken Thighs
- Marinate Chicken: Evenly coat the thighs with Italian dressing, salt, and spices. For extra flavor, cover the container and marinate the chicken for a few hours or overnight. If not, you can still bake them right after seasoning.
- How Long to Bake: Transfer the chicken skin-side down onto a large baking sheet with a wire rack and bake 20 to 25.
- Flip the chicken over so it is skin side up: Continue to bake the chicken thighs at 425°F for 20 to 24 minutes until golden brown and crispy and cooked through and tender inside. You can double-check that they’re done by using a meat thermometer. The internal temperature should read 170F.
Variations
- Chicken: Use skin-on chicken breasts or drumsticks in place of thighs.
- To make leaner, remove the skin. If using boneless skinless chicken thighs, I would broil instead of bake.
- Seasoning: add paprika, black pepper, onion powder, etc
Side Dish Suggestions
- Black Beans and Rice with cabbage slaw.
- Vegetables: Roasted Asparagus, Roasted Broccoli, Roasted Parmesan Green Beans
- Starchy Sides: Roasted Sweet Potatoes, Avocado Quinoa Salad
Storage Tips
Store leftover chicken in the refrigerator in an airtight container for up to four days, and reheat them in the microwave until warm.
Oven-Baked Chicken Thighs FAQ
Cooking the chicken on a wire rack circulates hot air around the thighs, which prevents them from steaming and getting soggy. If you don’t have a rack, you can still make this recipe: place them on a foil-lined sheet pan or one sprayed with oil.
Higher temperatures produce crispier chicken, so I cook mine at 425°F.
Don’t cover the thighs because the skin won’t crisp up.
More Chicken Thighs Recipes You’ll Love
- Air Fryer Chicken Thighs
- Baked Chicken Thighs with Brussels and Sweet Potato
- Yogurt-Marinated Chicken
- Chicken Thighs with Shallots in Red Wine Vinegar
- Sheet Pan Italian Boneless Chicken Thighs
Crispy Baked Chicken Thighs
Equipment
Ingredients
- 8 chicken thighs, with bone and skin on
- 1/4 cup Italian dressing
- 3/4 teaspoon kosher salt
- 1/2 teaspoon adobo seasoning
- 1 teaspoon garlic powder
- 1 1/2 tablespoons sazon, or 1 packet store bought like Goya or Loisa
- 1/2 teaspoon dried oregano, or 1 teaspoon fresh
Instructions
- In a large mixing bowl, season the chicken thighs with Italian dressing, salt and remaining spices on both sides to evenly coat. For the most flavor, cover and marinate overnight or as much time you can before ready to bake. If you don’t have time, don’t worry you can still bake them right away..
- Preheat the oven 425F. Transfer the chicken thighs skin side down to a large sheet pan with a rack. If you don’t have a rack, you can use nonstick foil or spray the sheet pan pan with oil. Bake 20 to 25 minutes.
- Flip the chicken thighs over skin side up and continue baking 20 to 24 minutes, or until golden brown and crispy and cooked through in the center.
Can you do this with drumstick also? I have drumsticks I need to use.
Great flavor and didn’t need anything to dip it in.
This recipe is definitely going into my regular rotation! The chicken turned out perfectly, and I was impressed by how flavorful the seasoning was all the way through the thigh meat. I didn’t have Italian dressing on hand, so I substituted with a G. Hughs sugar-free honey Dijon dressing, which worked beautifully. I also made your Sazón seasoning mix and tried an adobo seasoning recipe; will be making this from scratch for now on. Thank you.
Great recipe! Easy, inexpensive, and delicious. This will definitely be a new go to recipe.
Amazing flavor, it has been added to my regular menu rotation. Easy to make.
Absolutely delicious!! And so simple! I love how easy this recipe is and that it comes out feelings every time! My teenage boys request this one often 🙂 We’ve also thrown it on the bbq and that takes the crispy up even more, yum! But honestly this is fantastic just the way it’s written- thank you for sharing!!
My pleasure!!
Made this with bone-in breasts and cooked in the rotisserie basket on the grill. Great flavor!!
I didn’t have bone in skin on thighs, which I found out after they thawed. Nevertheless I made this just modifying cooking times. These were so good I came back here for the seasoning instructions and I thought I might as well leave a comment. I am going to make a bottle of this seasoning for future cooks. You have to make this recipe.
Glad you enjoyed them!
Is the Sazon .5 Tbls – or 1.5 Tbls? I ask because in your pollo sabroso recipe (Which I make all the time) you suggest 1 packet = 1/2 Tbls of homemade. So this amount above threw me – because it reads to me as 1.5 tbls which seems like a lot! But you go on to say 1 packet…. so I’m completely overthinking it 😉
This recipe is so good that I’m using the marinade on boneless chicken breast cutlets on the grill tonight!
I’ve made this several times and it’s delicious and simple to make.
It turned out perfectly. I made my own adobo seasoning, sazon from Gina’s recipe, and italian dressing from another recipe, and marinaded the chicken for 24 hours with them. Delicious!
Just tried this recipe tonight, and it was perfect! I marinated the chicken for 4 hours, and the skin came out perfectly crisped and flaky. The chicken itself was juicy, and flavorful. Definitely adding this into the rotation!
The chicken came out moist and flavorful!
Tried this recipe! It was so tasty.
I didn’t have Italian dressing, but I used raspberry vinegarette and it worked like a charm. If you want to tone the zestiness I put in a little honey. Amazing flavors.
This is a keeper! I made this as is which has great flavor and the tenderness I like. Trying it next with chicken drumsticks.
Sounds delicious & so easy. Never thought of using a rack but makes sense. I use Italian dressing a lot on various food. Adds great flavor. Can’t wait to make this!!
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Even the 3 and 5 year olds ate every bite without asking for ketchup or Chick Fil A sauce, which never happens. I doubted the skin would be that crispy, but it absolutely was!! Great recipe, and the cooling rack is a game-changer. Adding to the rotation! 5 stars
Thanks Lauren!
Absolutely amazing!! The flavors were mouthwatering. Can’t wait to try more of your recipes!
Hello and thank you for what you do!
My question is: you mentioned broiling for boneless skinless thighs. How hot and for how long should one do this?
about 5 to 6 min on each side 6 inches from heating element.
Hi Gina! What about for boneless skin on chicken thighs (bought by accident)? I’m thinking if I followed your recommendation here that the skin would get burnt.
You can try this one- https://www.skinnytaste.com/air-fryer-boneless-chicken-thighs/#recipe instructions for baking are in the variation section of the narrative.
These are amazing. So easy to make and the flavors were awesome. I’ve never used adobo powdered seasoning or sazon and they give such wonderful flavors.
Glad you enjoyed them!
I’m always looking for new recipes. My wife thought this would be worth a try. Made it this week. OM Goodness such simple ingredients resulting in delicious tasting, crispy chicken thighs.
This recipe is the dream: easy to prep and delicious. My children enjoyed them greatly. I had 10 thighs because I just decided to use the whole pack, but that didn’t dilute the flavor at all. Thank you!
Great as usual Gina! I don’t think I’ve ever had a crispy chicken thigh. This was a revelation!! And delicious!
delicious!
Is this right? Bake for 20-25 minutes, flip, then bake another 20-24 minutes? For a total of almost 50 minutes baking time?
Yes, for on the bone thighs.
This was FABULOUS. I used 4 large chicken thighs and halved the recipe, only had a couple hours to marinate. Broiled for a few min at the end. Seriously the juiciest chicken thighs Ive ever had!
Absolutely delicious! Tasty juicy and crispy. My family loved these chicken thighs. So easy to make !!
Can these be done in an air fryer? What would be the settings?
https://www.skinnytaste.com/air-fryer-chicken-thighs/
The marinade is very tasty, but you must be using tiny thighs, because I used 5.5 oz thighs and there was only enough marinade for 4 of them! So now the nutritional values are twice what they should be.
My kids are picky eaters, and the entire family loved this chicken dish. I had never used adobo seasoning or sazon before so I wasn’t sure what the the flavor would turn out like. It was delicious and very easy to put together. I will definitely be making this again.
Loved this! Usually don’t do bone in recipes but the picture looked too good. Absolutely will make again! Perfect!
So very easy and tasty. Thankfully, my children enjoyed it too!
My new favorite chicken marinade. I usually discard the skin, but this was a really nice treat. Made it last night, and just came home from work today and the house still smells amazing. Best part? Super easy!
These are honestly the best baked chicken thighs I’ve ever had. The crispy skin! The juicy meat! The flavors from the marinade! Oh my goodness! Make these! You will not be sorry.
Phenomenal! Our new go to recipe!
I’ve used skinnytaste for every dinner for 8 years. This is the best recipe yet. It was easy and delicious.
Thanks Carissa!
Simple and delicious. The marinade was perfect! Served with you quick Cuban black beans which were also delish.
This chicken was delicious. Crispy on the outside and tender on the inside. My husband rated it an A+
Thanks Susie!
Very good guick and easy , perfect for a week nite if your pressed for time.
Can you make this is an air fryer? If so, how long and what temperature? Thanks.
https://www.skinnytaste.com/air-fryer-chicken-thighs/
Just made this and it is excellent!Crispy outside, juicy inside, flavor is awesome! It did splatter and smoke up the oven a little, but oven might’ve needed cleaning! Highly recommend this recipe.
Yes that usually means it needs to be cleaned 🙂
I made this and the suggested Rice and Beans for my BFF and her hubby for dinner this weekend and it was outstanding. Let that chicken marinade for 24+ hours to get that flavor developed. So very yummy!
Isn’t it so good!!!
The flavor of this dish was very good but the chicken skin never ever got close to being crispy. When the chicken was fully cooked and checked with a thermometer , the skin was still wet and rubbery. I didn’t want to dry out the chicken by cooking it longer. I would definitely de this marinade again, probably just get skinless thighs next time.
Love it, tried it with thighs and now legs. Reminds me of El pollo Loco.
How long do you cook the legs for? I was hoping someone in the comments would mention this 😁 we have a pack of thighs and legs to use.
Two days later the taste is incredible and I reheated with a little Red Pepper spread with eggplant & Garlic.
perfect!!
Absolutely perfect. I whipped up a quick and incredibly simple Italian marinade to cut down on salt and sugar from bottled. Marinated about five or so hours. The other spices were spot on. I baked the thighs in my breville for 20 minutes per side and the skin was crispy and tasty and the meat was very juicy. My thighs were on the bigger side. Served with Gina’s roasted baby potatoes (which is why I used the breville for my thighs) and roasted yellow squash (threw them in the already heated oven quick for ten minutes after the potatoes were cooked). Excellent meal and we will be having it a lot!
It’s always on rotation in my house!
I just made this and it’s absolutely delicious!!
I recommend marinating overnight.
I just made this and it’s absolutely delicious!!l
I highly recommend marinating overnight.
These tasted great and I highly recommend the recipe but they created soooo much smoke throughout the house yikes lol
Weird! Maybe your oven is dirty?
It was delicious but I had the same issue with the smoke. The grease from the chicken was the cause, I turned the heat down to 400 and that made a difference but the smoke detector had already gone off. 😂
I used a bottled marinade for this and followed all the other steps. Delicious!!!!
Can you recommend an oven-safe wire rack that fits a Nordicware half sheet pan like yours? I didn’t think my cooling racks are ok in the oven.
Sure look in the recipe card above my ingredients.
@bettina – Nordicware sells racks that fit these pans, FYI. I’ve picked mine up at their store.
Gina, I can see why your family loves this! They were perfectly seasoned and perfectly moist. I marinated mine overnight. The only adjustment was to shorten the cooking time maybe 5 minutes and the thighs I had were large.
BTW, to the person who asked if you could do this with boneless, skinless chicken thighs, I would choose another recipe. The temp is too high. You don’t have to eat the skin (we didn’t). But it basted the thighs and the bone gave them great flavor.
I served them with your roasted sweet potatoes.
Made this last night with roasted sweet potato and it was delicious! My 2 year old loved it as well! The skin took a little to get crispy, so I turned the oven to broil for about 1-2 mins to get it crispier. Thanks for sharing!
Awesome
anybody tried this with boneless skinless thighs?
I would broil it 10 to 12 min on each side instead.
Thank you!!! Was scrolling for this!
Just wondering the weight of each chicken thigh before cooking as that will affect the nutritional info. Thanks so much!
This sounds delicious! We love chicken thighs and are always looking for new recipes. Do you use Adobo with pepper or without pepper? Thank you.
Either works!
So simple and so delicious. Wonderful for a midweek meal.
The recipe says bake for 20 to 25 minutes and then turn over and bake for 20 to 25 minutes. I double checked the total cooking time but it contradicted the recipe. Mine came out dry as heck!
Impossible if it’s a bone in thigh, did you use a different cut?
For some reason this recipe will not print. I only get a blank page. I’m using Safari with Apple iOS.
So weird!
Hi Gina,
Would you mind sharing your Italian dressing recipe? Thanks so much!
https://www.instagram.com/reel/CYpfI1igfcN/?igshid=YmMyMTA2M2Y%3D
Great recipe and tips for baking better chicken thighs. I would leave the skin on while baking for extra moisture
How much Sazon do you add if using homemade instead of a packet?
I used 3 since it equaled 1 and 1/2 tablespoon
So easy & absolutely delicious! Which Italian dressing do you use? The WW app indicated Wishbone Italian Dressing…is that the Italian dressing that you use?
That works! I usually make my own.
Can you share the recipe? Or is it on the website?
https://www.instagram.com/reel/CYpfI1igfcN/?igshid=YmMyMTA2M2Y%3D