If you’re wondering how long to put chicken thighs in the oven, you’ve come to the right place. The answer depends on a few key factors, but don’t worry—we’ll cover everything you need to know to get perfectly cooked chicken every single time.
Chicken thighs are a fantastic choice for dinner. They’re forgiving, flavorful, and often more affordable than other cuts. Whether you prefer them bone-in or boneless, skin-on or skinless, the oven is a reliable way to cook them. This guide will walk you through the times, temperatures, and tips for success.
How Long To Put Chicken Thighs In The Oven
Let’s get straight to the numbers. Oven temperature is the biggest factor that determines cooking time. Here’s a general breakdown for a standard batch of chicken thighs.
- At 350°F (175°C): Bone-in, skin-on thighs need about 40 to 50 minutes. Boneless, skinless thighs need roughly 25 to 35 minutes.
- At 375°F (190°C): Bone-in thighs take 35 to 45 minutes. Boneless thighs take 20 to 30 minutes.
- At 400°F (200°C): This is a very popular temperature. Bone-in thighs cook in 30 to 40 minutes. Boneless thighs are done in 18 to 25 minutes.
- At 425°F (220°C): For extra crispy skin, bone-in thighs take 25 to 35 minutes. Boneless thighs take 15 to 22 minutes.
Remember, these are estimates. The only way to know for sure is to use a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) in the thickest part, not touching bone.
Why Temperature and Size Matter Most
Two chicken thighs are rarely exactly the same size. A package can contain smaller and larger pieces. This means they won’t all finish cooking at the same time.
Bone-in thighs take longer because the bone acts as a heat barrier. The skin also protects the meat and requires time to crisp up. Boneless thighs are more direct exposed to the heat, so they cook faster. If your thighs are particularly large or you have a very full baking sheet, you’ll need to add a few extra minutes.
The Role of Your Oven
Ovens can run hot or cold. An oven thermometer is a cheap tool that tells you your oven’s true temperature. If your oven is off by 25 degrees, it will throw off all your timing. Also, cooking on the middle rack promotes even heat circulation. Avoid overcrowding the pan, as steam will prevent browning.
Step-by-Step: How to Bake Chicken Thighs Perfectly
Follow these simple steps for the best results. We’ll use 400°F as our example temperature, as it’s a great balance of speed and quality.
- Preheat your oven. Always start with a fully preheated oven. This ensures immediate cooking and proper browning.
- Prepare the chicken. Pat the thighs completely dry with paper towels. This is the secret to crispy skin. If you’re using boneless thighs, you can trim any excess fat.
- Season generously. Drizzle with oil and rub your chosen seasonings all over the chicken. Don’t forget under the skin if it’s loose.
- Arrange on a pan. Place the thighs on a baking sheet or in a baking dish. Use a rack if you have one for even crisping. Leave space between each piece.
- Bake. Put the pan in the center of the preheated oven. Set your timer for the lower end of the time range (e.g., 30 minutes for bone-in at 400°F).
- Check temperature. When the timer goes off, insert a meat thermometer into the thickest part of a few thighs. If it reads 165°F, they’re done. If not, check every 3-5 minutes.
- Rest before serving. Let the chicken rest for 5-10 minutes after taking it out. This allows the juices to redistribute, making the meat more tender and juicy.
Bone-In vs. Boneless Chicken Thighs
Your choice here changes the game. Bone-in, skin-on thighs are prized for their deep flavor and juicy texture. The bone and fat keep the meat moist during the longer cooking time. The skin becomes wonderfully crispy.
Boneless, skinless thighs are about convenience and quicker cooking. They’re great for weeknights, salads, and recipes where you want to slice the chicken easily. Because they leaner, they can dry out if overcooked, so monitoring the temperature is even more crucial.
Essential Tips for Flavor and Juiciness
Great chicken thighs start with good technique. Here are some pro tips.
- Dry Brining: For the ultimate flavor and texture, salt your chicken thighs and leave them uncovered in the fridge for a few hours or overnight. This seasons the meat deeply and helps dry the skin for crispiness.
- Don’t Skip the Rest: Letting the chicken rest after baking is non-negotiable. Cutting in too early releases all the flavorful juices onto your cutting board.
- Get the Skin Crispy: For skin-on thighs, start them skin-side down in a hot oven-safe skillet on the stovetop for 2-3 minutes. Then, flip and transfer the whole skillet to the oven. This renders the fat and creates an incredibly crispy finish.
- Use a Marinade or Rub: Chicken thighs can handle bold flavors. A simple marinade of olive oil, lemon juice, and herbs works wonders. A dry rub with paprika, garlic powder, and brown sugar creates a tasty crust.
Common Mistakes to Avoid
Even simple recipes can go wrong. Avoid these pitfalls for better chicken.
- Not Using a Thermometer: Guessing leads to overdone or underdone chicken. A instant-read thermometer is your best friend in the kitchen.
- Overcrowding the Pan: If the thighs are touching, they’ll steam instead of roast. Use two pans if necessary.
- Using a Cold Baking Sheet: Adding chicken to a room-temperature pan can make the skin stick. A preheated pan (or one lined with parchment) helps.
- Basting Too Much: Opening the oven door frequently causes temperature fluctuations and slows cooking. Trust the process.
Recipe Idea: Simple Garlic-Herb Baked Chicken Thighs
Here’s a foolproof recipe to put your knowledge to the test.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Pat 6 bone-in, skin-on chicken thighs dry. Place them in a bowl.
- Add 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and ½ tsp black pepper. Toss to coat evenly.
- Arrange thighs skin-side up on the prepared sheet.
- Bake for 35 minutes, then check the temperature. They likely need 5-10 more minutes.
- Once at 165°F, remove and let rest for 10 minutes before serving.
Adjusting for Different Preparations
Sometimes you want more than just plain baked chicken. Here’s how to adjust.
For Breaded or Baked “Fried” Chicken
If you coat thighs in breadcrumbs or a flour mixture, they may need a slightly lower temperature (375°F) to cook through without the coating burning. Cooking time will be similar to standard bone-in thighs. Always place breaded chicken on a rack to keep the bottom from getting soggy.
For Chicken Thighs with Vegetables
Adding potatoes, carrots, or broccoli to the pan? Choose hardier veggies and cut them small. Toss them in oil and seasoning, and add them to the pan first. Give them a 15-minute head start in the oven before adding the chicken thighs on top. This ensures everything finishes together.
For a Sauce or Glaze
If you’re using a sugary glaze (like BBQ or honey garlic), apply it in the last 10-15 minutes of cooking. If you add it too early, the sugar can burn and create a bitter taste. For liquidy sauces, you can bake the chicken in them, but note the skin won’t get crispy.
Storing and Reheating Leftovers
Leftover chicken thighs are a gift. Store them in an airtight container in the fridge for up to 4 days.
To reheat while keeping them juicy, avoid the microwave for whole thighs. Instead, use a toaster oven or regular oven preheated to 350°F. Place the thighs on a sheet and warm for 10-15 minutes, until heated through. You can also reheat them in a skillet over medium-low heat with a splash of water or broth, covered, until warm.
Frequently Asked Questions (FAQ)
How long does it take to cook chicken thighs at 400?
At 400°F, bone-in, skin-on chicken thighs take 30-40 minutes. Boneless, skinless thighs take 18-25 minutes. Always verify with a meat thermometer.
What is the cooking time for chicken thighs at 350 degrees?
At 350°F, plan for 40-50 minutes for bone-in thighs and 25-35 minutes for boneless thighs. This lower temperature is gentler and good for slower cooking with sauces.
How long to bake chicken thighs at 425?
At 425°F, bone-in thighs will be done in 25-35 minutes, and boneless thighs in 15-22 minutes. This high heat is excellent for achieving very crispy skin quickly.
Should I cover chicken thighs when baking?
Generally, no. Covering them (with foil) will steam the skin, making it soft. Bake them uncovered for a crispy exterior. The only exception is if you are cooking them in a lot of liquid or sauce and don’t care about crispy skin.
How do I know when baked chicken thighs are done?
The safest and most accurate method is to use an instant-read meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. When it reads 165°F (74°C), the chicken is safe to eat. The juices should also run clear, not pink.
Can I put frozen chicken thighs in the oven?
It’s not recommended. Baking frozen thighs leads to uneven cooking—the outside can overcook while the inside remains frozen or undercooked. For best results, thaw them in the fridge overnight first. If you must cook from frozen, you’ll need to add at least 50% more cooking time at a slightly lower temperature, and the texture may suffer.
Troubleshooting: If Something Goes Wrong
Even with careful planning, things can happen. Here’s how to fix common issues.
- Skin is not crispy: The chicken was likely too wet when it went in the oven, or the oven wasn’t hot enough. Next time, pat dry thoroughly and try a higher temperature (425°F) or start on the stovetop. You can also broil for the last 1-2 minutes, watching closely.
- Chicken is dry: It was probably overcooked. Boneless thighs especially can go from juicy to dry quickly. Use a thermometer and pull them at 165°F. Also, consider brining or marinating for added moisture.
- Chicken is undercooked: Simply return it to the oven! Check the temperature every 5 minutes until it reaches 165°F. If the outside is browning too fast, you can loosely tent it with foil.
- Sticking to the pan: Use parchment paper, a silicone baking mat, or a well-oiled rack. Let the chicken rest for a few minutes after baking; it will release from the pan more easily.
Mastering oven-baked chicken thighs is a simple skill that pays off for countless meals. By understanding the basic principles of time, temperature, and technique, you can consistently produce tender, flavorful chicken that your whole household will enjoy. Remember to trust your thermometer more than the clock, and don’t be afraid to experiment with different seasonings to find your favorite combination.