Baked Bone in Chicken Thighs

The ultimate comfort food! Baked Bone in Chicken Thighs are juicy, crispy on the outside, and bursting with flavor. Perfect for an easy weeknight dinner that will satisfy everyone at the table. Make it tonight!

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

8 pieces bones-in chicken thighs skin on
olive oil for drizzling
1.5 tablespoons baking powder
2 teaspoons paprika EACH
2 teaspoons garlic powder EACH
1.5 teaspoons chili powder EACH
1.5 teaspoons onion powder EACH
1.5 teaspoons salt EACH
1.5 teaspoons brown sugar EACH
1 teaspoon dried oregano EACH
1 teaspoon dried basil EACH
1 teaspoon pepper EACH
0.5 teaspoon dried thyme EACH
0.5 teaspoon ground cumin EACH

Equipment

Whisk
Oven
Baking Sheet
Frying Pan

Method

Prep pan: Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup and top with a baking rack. Lightly spray the rack with nonstick cooking spray.
Bring chicken to room temperature: Remove the chicken thighs from their packaging and squeeze them dry with paper towels. Arrange the chicken thighs on prepared baking sheet, skin-side-up, and let them rest for 20 minutes to come to room temperature.
Make spice rub: In a medium bowl, whisk the Spice Rub ingredients together; set aside.
Add olive oil: After 20 minutes, drizzle chicken thighs lightly with olive oil, then rub the oil all over of each thigh (top and bottom). Place the chicken skin-side-down.
Add rub: Sprinkle half of the rub over the chicken and pat in (don’t rub or it will clump). Flip the chicken over so it’s skin-side up, sprinkle with remaining Spice Rub and pat in.
Bake chicken: Roast chicken thighs in the preheated oven at 400 degrees F (without flipping), until they register 170 degrees F on an instant read thermometer inserted into the thickest part of the chicken without touching the bone. This will take 35-45 minutes depending on the size of the chicken thighs.
Optional: Turn on the broiler and broil for 1 to 2 minutes to add extra crispiness to the skin. Make sure to watch closely so the chicken doesn’t burn!

Notes

Boneless chicken thighs: These may be used; however, bone-in, skin-on chicken thighs will be juicier. Bake boneless chicken thighs for 17 to 22 minutes, or until the chicken reaches 170 degrees F on an instant read thermometer.
Meal prep: Prep up to the point of baking, then let the chicken air dry in the refrigerator until ready to bake. Before baking, let the chicken come to room temperature for 30 minutes.
To store: Store chicken thighs in an airtight container for 4 to 5 days.
To freeze: Place the cooked chicken thighs in a single layer on a baking sheet and flash freeze the tray in the freezer for 1 to 2 hours, or until the chicken is solid. Transfer the chicken to a freezer-safe plastic bag. Thaw individual pieces of chicken or multiple pieces in a single layer in the fridge for 24 hours before reheating.
To reheat: The best option is to reheat in the air fryer at 375 degrees F until heated through, about 5 to 7 minutes. Alternatively, bake on a baking rack placed in a baking pan at 350 degrees for 15 minutes, or until heated through.