Hey there, fellow food lovers! If you’re wondering “how long does chicken thigh take to bake” you’ve landed in the right spot. I’m here to spill all the deets on getting those thighs baked to tender, juicy perfection. Whether you’re a kitchen newbie or a seasoned home cook, baking chicken thighs is a game-changer for quick, budget-friendly meals. Let’s cut to the chase at 350°F, boneless thighs usually take about 35-45 minutes, while bone-in ones need around 40-50 minutes. But hold up, there’s more to it than just settin’ a timer. Stick with me, and I’ll walk ya through everything you need to know to nail it every time.
Baking Times for Chicken Thighs: The Basics
Let’s start with the nitty-gritty. Baking times for chicken thighs depend on a few things, like whether they’ve got bones or not, and what temp you’re cooking at. I’ve put together a quick table to give you a snapshot of what to expect. These are rough estimates for thighs around 4-8 ounces each, but we’ll dive into the details later.
| Type of Chicken Thigh | Oven Temperature | Baking Time |
|---|---|---|
| Boneless, Skinless | 350°F (175°C) | 35-45 minutes |
| Bone-In, Skin-On | 350°F (175°C) | 40-50 minutes |
| Boneless, Skinless | 425°F (220°C) | 25-30 minutes |
| Bone-In, Skin-On | 500°F (260°C) start, then lower | About 30 minutes total |
Now, don’t just rely on the clock. The real deal is checkin’ the internal temperature. You want it to hit at least 165°F in the thickest part to make sure it’s safe to eat. Some folks even go up to 170-175°F for thighs ‘cause they’ve got more fat and connective stuff, makin’ ‘em tastier at a slightly higher temp. Grab a meat thermometer if you ain’t got one yet—it’s a lifesaver!
Why Baking Times Vary: Breakin’ It Down
Alright, so why ain’t there just one magic number for baking chicken thighs? Lemme break it down for ya. There’s a bunch of factors messin’ with the timing, and knowin’ ‘em will help you avoid dry, sad chicken.
- Bone-In vs. Boneless: If your thighs got bones, they’re gonna take longer. The bone kinda acts like a heat shield, slowin’ down how fast the meat cooks. Boneless ones cook quicker and more even-like. Rule of thumb? Add about 10 minutes for bone-in compared to boneless at the same temp.
- Skin On or Off: Skin-on thighs got that fat that melts as they cook, keepin’ things moist and addin’ flavor. But, it can mean a bit more time to get that skin nice and crispy. Skinless ones might dry out faster, so ya gotta watch ‘em.
- Thickness and Size: Not all thighs are created equal, ya know? Thicker pieces need more time to cook through. If you’ve got a mix of big and small ones, the little guys might be done sooner and get all dried out if you don’t pull ‘em early.
- Oven Temp and Accuracy: Some ovens run hot, some run cold. Heck, mine’s been lyin’ to me for years ‘til I got an oven thermometer. If your oven ain’t spot-on, you might need to tweak the time. And higher temps (like 425°F) cook faster but can crisp the outside before the inside’s ready if you’re not careful.
- Marinades and Prep: If you’ve soaked your thighs in some tasty marinade, that can add a bit of moisture but might mess with cookin’ time a tad. Also, lettin’ ‘em sit at room temp for a bit before bakin’ can help ‘em cook more evenly.
Step-by-Step: How to Bake Chicken Thighs Like a Pro
I’m gonna walk ya through the process of bakin’ chicken thighs, whether they’re boneless or bone-in. We’ll keep it simple, so even if you’ve never cooked a day in your life, you’ll be golden.
For Boneless Chicken Thighs
- Prep ‘Em: Preheat your oven to 350°F or 425°F, dependin’ on how quick ya wanna eat. Toss the thighs with a lil’ olive oil, salt, and pepper. Get ‘em coated nice and even.
- Lay ‘Em Out: Put ‘em on a rimmed baking sheet. Don’t crowd ‘em too much—give ‘em space to breathe.
- Bake Away: At 350°F, they’ll take 35-45 minutes. At 425°F, more like 25-30 minutes. Start checkin’ the temp around the lower end of that range with a thermometer—aim for 165°F at the thickest spot.
- Rest a Sec: Pull ‘em out and let ‘em sit for 5 minutes. This locks in the juices so they don’t spill all over your plate.
For Bone-In, Skin-On Chicken Thighs
- Get Ready: Crank the oven to 350°F, or if you want crispy skin, start at 400-500°F for the first bit. Season with oil, salt, pepper, or whatever you’re feelin’.
- Set Up: Place ‘em skin-side up on a baking sheet. If you’re goin’ high heat first, preheat the sheet in the oven for a few minutes before addin’ the chicken to kickstart that crispin’.
- Cook ‘Em: At 350°F, expect 40-50 minutes. If startin’ hot (like 400°F), do 15 minutes, then drop to 350°F for the rest. Total time’s about 30-40 minutes at higher temps. Again, check for 165°F inside.
- Chill Out: Let ‘em rest 5-10 minutes under a loose foil tent. Trust me, it makes ‘em juicier.
Tips for the Juiciest, Tastiest Chicken Thighs
Bakin’ chicken thighs ain’t just about slappin’ ‘em in the oven and hopin’ for the best. Here’s some tricks I’ve picked up over the years to make sure they come out drool-worthy
- Use a Meat Thermometer: I can’t stress this enough. Timers are great, but a thermometer tells ya exactly when they’re done. Poke it into the fattest part, away from the bone if there is one. 165°F is the magic number for safety, though I sometimes push to 170°F for that melt-in-your-mouth feel.
- Don’t Skip the Resting: I used to dig right in and wonder why my chicken was dryin’ out. Lettin’ it sit for a few minutes after bakin’ lets the juices settle back in. Just cover loosely with foil so it don’t get cold.
- Crisp That Skin: Wanna get that skin all golden and crunchy without turnin’ the meat to rubber? Start with a blast of high heat (400°F or more) for the first 10-15 minutes, then lower to 350°F. Also, pat ‘em dry with paper towels before seasonin’ to ditch extra moisture.
- Don’t Overcook: Biggest mistake folks make is leavin’ ‘em in too long. Once you hit that 165°F mark, yank ‘em out. They’ll keep cookin’ a bit from leftover heat while restin’.
- Baste for Moisture: If you’re worried about dryness, spoon some of the pan juices over ‘em halfway through cookin’. Or brush on a lil’ marinade for extra flavor.
Seasonings and Flavor Ideas to Jazz ‘Em Up
Plain ol’ salt and pepper work fine, but why not get fancy with your chicken thighs? Here’s a few combos I love to play with. Mix these with a drizzle of oil and rub ‘em on before bakin’.
- Classic Herb Vibe: Grab some dried thyme, rosemary, and garlic powder. Sprinkle on generously for that cozy, homey taste.
- Spicy Kick: Mix paprika, a pinch of cayenne, and chili powder. It’ll give ya a lil’ heat without burnin’ your tongue off.
- Sweet and Savory: Try a bit of honey with soy sauce and minced garlic. It caramelizes in the oven and gets all sticky-good.
- Italian Flair: Italian seasonin’ blend with some onion powder and a squeeze of lemon zest. Makes ya feel like you’re dinin’ in Tuscany or somethin’.
Side Dishes to Pair with Your Baked Thighs
Chicken thighs are versatile as heck, so you can pair ‘em with just about anything. Here’s some sides I whip up when I’ve got a batch in the oven.
- Roasted Veggies: Toss potatoes, carrots, or sweet taters with oil and salt, and throw ‘em on the same tray as the chicken. Just make sure they get a head start if they’re big chunks—veggies can take longer.
- Mashed Spuds: Creamy mashed potatoes with a dollop of butter soak up the chicken juices like a dream.
- Simple Salad: A fresh green salad with a tangy dressin’ cuts through the richness of the thighs. Keeps things light.
- Rice or Grains: Fluffy rice or even quinoa works great to round out the meal. Bonus points if ya mix in some herbs or garlic.
Common Mistakes and How to Dodge ‘Em
I’ve messed up my fair share of chicken thighs over the years, so lemme save ya some grief. Here’s the pitfalls and how to steer clear.
- Cookin’ from Frozen: Don’t do it, folks. Baking frozen thighs means the outside gets overdone before the inside’s safe. Thaw ‘em in the fridge overnight first.
- Not Checkin’ Temp: Eyeballin’ it or trustin’ the timer alone can lead to raw or tough chicken. Get that thermometer in there to be sure.
- Crowdin’ the Pan: If ya pack ‘em in too tight, they steam instead of roast. Spread ‘em out so they get that nice brown crust.
- Washing Raw Chicken: I used to think rinsin’ ‘em was smart, but nah, it just spreads germs around your kitchen. Cookin’ ‘em proper kills anything nasty, so skip the sink.
Bonus: Baking in an Air Fryer or Convection Oven
If you’ve got an air fryer or convection oven, you’re in for a treat. These gizmos cook faster and can get that skin extra crispy. For an air fryer, set it to 375°F and cook boneless thighs for about 20 minutes per side, flippin’ halfway. Bone-in might need a few extra minutes. In a convection oven, drop the baking time by about 20% compared to regular ovens, and maybe lower the temp by 25°F. So, at 325°F, boneless thighs might be done in 25-30 minutes. Still check that internal temp, though!
Why Chicken Thighs Are My Go-To
Lemme tell ya why I’m obsessed with chicken thighs over, say, breasts. They’re cheaper, for one—perfect for feedin’ a crowd without breakin’ the bank. Plus, they’ve got more fat, so they stay juicy even if ya accidentally leave ‘em in a bit too long. And the flavor? Way richer than white meat. Whether I’m meal-preppin’ for the week or throwin’ together a quick dinner, thighs are my ride-or-die.
I remember the first time I baked a batch of bone-in thighs for a family get-together. I was nervous as heck ‘cause I ain’t never cooked for that many folks before. Seasoned ‘em with just salt, pepper, and a lil’ paprika, popped ‘em in at 350°F, and checked the temp after 40 minutes. They hit 165°F right on the dot, and after a quick rest, they were fall-apart tender. Everyone raved, and I felt like a dang kitchen hero. That’s the power of gettin’ this right!
Storing and Reheating Leftovers
Got extras? No prob. Let ‘em cool down completely, then stash ‘em in an airtight container in the fridge. They’ll keep for 3-4 days easy. When you’re ready to eat again, reheat in the oven at 350°F for 15-20 minutes to keep ‘em from dryin’ out. Microwave works too, but go low power and check often so they don’t turn to rubber. I’ve even sliced up cold leftovers for salads or sandwiches—super handy for lunch.
Wrapping It Up with a Personal Touch
So, there ya have it—everything I’ve learned about how long chicken thighs take to bake, plus all the lil’ tricks to make ‘em amazing. From 35-50 minutes at 350°F dependin’ on the type, to checkin’ that 165°F internal temp, you’re set to impress at the dinner table. I love messin’ around with flavors and sides to keep things fresh, and I hope you’ll experiment too. Next time you’re in the kitchen, throw on some tunes, grab them thighs, and cook with confidence. Drop me a comment if ya got questions or wanna share your fave way to bake ‘em—I’m all ears! Let’s keep this cookin’ convo goin’.
Slow Roast (No Brine) & Slow Roast (Dry Brine)
- If brining: The night before you plan to cook the chicken, season the thighs with salt and pepper. Refrigerate uncovered overnight. If not brining, proceed straight to the next step.
- Heat the oven to 350°F.
- Rub the thighs with olive oil and season with salt and pepper. Place skin-side up in a roasting pan.
- Roast, uncovered, until the meat closest to the bone registers 165°F on an instant-read thermometer and the skin is crispy, 1 1/2 to 2 hours.
A pared-down take on Joan Chicken, this method was not the most efficient, nor did it produce the most aesthetically pleasing specimens. But the meat itself was delicious, more deeply flavored than almost any other method (save for the braise, below), if a bit less juicy. Notably, both the dry-brined and unbrined thighs shrank more than any other thighs, suggesting they rendered more of their fat and juices. The dry-brined thigh was significantly more succulent than the unbrined one, and both had incredibly light, crispy skin that puffed up like a balloon mid-inflation, despite the resulting lighter tones.
Sear & High-Heat Roast
- Heat the oven to 475°F.
- Set a cast-iron skillet or heavy nonstick skillet over high heat. Add about 1 tablespoon of canola oil and, as it heats, season the thighs with salt and pepper.
- When the oil is shimmering, add the thighs skin-side down. Sear for 2 minutes, then lower the heat to medium-high. Continue to cook the thighs skin down for another 12 minutes or so, until the skin is crispy and golden.
- Transfer to the oven and roast uncovered for 13 minutes. Flip the thighs and cook for another 5 minutes, until the meat closest to the bone registers 165°F on an instant-read thermometer.
This method was based on the technique in Bon Appétit’s Cast-Iron Skillet Chicken Thighs. Check out the full recipe for more details and tips.
These thighs were on the opposite end of the spectrum from the slow roast, both in terms of appearance (caramel-colored with dense, crunchy skin) and efficiency (just 35 minutes from start to finish). The meat was juicy, with very little shrinkage, and cooked satisfyingly evenly, as compared to the skillet-only method. The flavor of the chicken itself was nothing special beyond the usual salt and pepper highlights, but thanks to the juiciness, it would have made for quite an enjoyable dinner were it not 11:15 a.m.
Photo by Ella Quittner
- Heat the oven to 400°F. Set a cast-iron skillet over high heat. Add about 1 tablespoon of canola oil and, as it heats, season the thighs with salt and pepper.
- When the oil is shimmering, add the thighs skin-side down. Sear for about 8 to 10 minutes, until the skin is deeply golden and crisp.
- Flip and cook the thighs for another 5 minutes, then transfer to the oven.
- Roast uncovered for about 10 minutes, until the meat closest to the bone registers 165°F on an instant-read thermometer and the skin is puffed and crispy.
This method was based on the technique in Josh Cohen’s recipe for One-Pan Crispy Chicken Thighs, stripped down to just vegetable oil, salt, and pepper. Check out the full recipe for more details and tips.
This technique is very similar to the sear and high-heat roast, with two key differences. Firstly, this method features an oven temp of 400°F—75°F lower than the other method. And secondly, Cohen calls for the thighs to be flipped prior to going in the oven, so the undersides get about 5 minutes of direct heat on the stove. This produces a nice crust on the bottom of each thigh, not unlike the skillet-only method, which is a bonus complement to crispy skin. The sear and roast approach is especially efficient (about 35 minutes all in) and user-friendly. The thighs here were a hair less juicy than the sear and high-heat roast results, though I’m not sure I could’ve told the difference blindfolded.
- Season the thighs all over with salt and pepper. Heat 2 teaspoons olive oil in a sauté pan over medium heat. Brown the thighs on both sides, about 5 minutes per side. Transfer the thighs to a plate and pour off all but about 1 tablespoon of rendered fat.
- Add roughly 10 ounces of canned chopped tomatoes, 1/2 cup of chicken stock, and a pinch of salt. Bring the liquid to a simmer, scraping up brown bits. Nestle the thighs in the sauce, skin-side up.
- Cook, partially covered, at a gentle simmer for about 30 minutes, until the thighs are tender and the meat closest to the bone registers 165°F on an instant-read thermometer.
This method was based on the technique in Merrill Stubbs’ Braised Chicken Thighs With Tomato & Garlic, stripped down to just olive oil, salt, pepper, canned chopped tomatoes, and chicken stock. Check out the full recipe for more details and tips.
Braised chicken thighs have a lot going for them. Namely, velvety meat that’s flavored with whatever you simmer them in, and a ready-made serving sauce. The main knock against braised thighs is the lack of bracingly crispy skin. While this technique does have you brown both sides of the thighs before braising, resulting in an initially golden exterior, the skin ultimately wilts during the partially covered braising step. Still beautiful and flavorful, but it’s not going to win any awards for structural integrity.
Photo by Ella Quittner
- Brine or marinate the chicken (in, say, water into which you’ve dissolved sugar and salt and added spices for a brine, or buttermilk spiked with hot sauce, garlic powder, and other seasonings for a marinade), for some hours in advance.
- If you brined in seasoned buttermilk, proceed to step 3. If you marinated in something besides buttermilk, you may at this stage dunk it in seasoned buttermilk. (Some recipes will also call for the addition of eggs and/or vodka to the buttermilk.)
- Dredge the chicken thighs in a mixture of seasoned flour (see the recipes above for specifics, but I used garlic powder, onion powder, white pepper, salt, cornstarch, and cayenne pepper).
- Heat neutral oil in a cast-iron skillet over medium heat until it’s around 325°F to 350°F, then fry each thigh until golden, about 10 minutes per side. Drain on paper towels before serving.
This method was based on the technique in a few recipes, including Buxton Hall Barbecue’s Buttermilk Fried Chicken, Aaron Hutcherson’s Buttermilk Fried Chicken, and Chef James’ Classic Southern Buttermilk Bathed Fried Chicken. It’s worth checking out the full recipes for more details and tips.
I would eat battered and fried chicken at any time of day, at any time of year, in any emotional state. I would eat it even if my greatest enemy made it and thereby got to experience the satisfaction of my enjoyment. It’s a pretty much perfect food when done correctly, with a craggy, sapid shell that locks in the thigh’s moisture, so its interior remains juicy enough to inspire a Cardi B and Megan Thee Stallion duet.
- Combine 2 tablespoons of salt and 1 cup of warm water in a large bowl. Add the chicken thighs and a tray of ice cubes to brine the meat for a few hours in the fridge. Heat the oven to 400°F and place a roasting pan with a few tablespoons of butter inside as it warms up.
- Combine all-purpose flour and a few pinches each of salt and ground black pepper in a zip-top bag. Pat dry the thighs and add to the bag. Seal and shake, then remove the thighs, tapping off excess flour.
- Carefully remove the roasting pan from the oven and add the thighs, skin side down. Oven-fry for about 40 minutes, until the skin is crispy and deeply browned. Flip and cook for about another 20 minutes, until the meat closest to the bone registers 165°F on an instant-read thermometer.
This method was based on the technique in Judy Hesser’s Oven-Fried Chicken. Check out the recipe for more details and tips.
If you’re looking for something relatively low-mess that produces a satisfying crunch and juicy meat, the oven-fry technique for chicken thighs is a revelation. It’s not particularly hands-off, nor is it efficient when you factor in the brine (which you shouldn’t skip), but the meat turns out surprisingly tender and soft, with an exterior like a savory version of Magic Shell. Despite the thighs’ shrunken, wizened appearance, they were delightful.
- Add 1 tablespoon of oil to a cast-iron skillet and place over medium heat. Season the thighs with salt and pepper, and add to the skillet, skin-side down.
- Cook, without moving, for 15 to 25 minutes, until the skin is golden and crispy. (If the skin begins to burn, reduce the heat.)
- Flip the thighs and continue to cook until the meat closest to the bone reaches 165°F, 12 to 15 minutes.
This method was based on a pared-down version of Canal House’s technique. Check out the recipe for more details and tips.
Of the bunch, these thighs had the best double crust, by which I mean a caramelized, crisp bottom as well as crunchy skin. (This is excluding the battered-fried and oven-fried thighs, which had unfair advantages in that department.) The skillet-only approach was fairly no-fuss, requiring only a stovetop, and took no longer than 45 minutes. The only disadvantage was that the meat cooked somewhat unevenly, since the thighs didn’t sit flat—I had to jostle them around to make sure the thickest parts were cooking through.
How to Bake Chicken Thighs: Temperature, Baking Time & Recipe | How to Cook Chicken by MOMables
FAQ
Is it better to bake chicken thighs at 350 or 400?
How long does it take for chicken thighs to cook on 400?
How long does it take for raw chicken thighs to cook?
In most cases, 40 minutes is sufficient for oven-cooked chicken thighs. To cook them this quickly, you will need to preheat the oven to 200°C (400°F) since preparing them this quickly relies on a higher cooking temperature.
How long will chicken thighs take in the oven?