Hey there, kitchen warriors! If you’re wonderin’ how long to bake a chicken thigh at 350°F, I’ve got your back with all the deets to make sure your dinner turns out hecka tasty. Spoiler alert: it usually takes 35-45 minutes for boneless, skinless thighs and 40-50 minutes for bone-in, skin-on thighs, but the real trick is getting that internal temp to 165°F. Stick with me, and I’ll walk ya through everything from timing to tips for that perfect, juicy bite.
At our house, chicken thighs are a go-to for quick, budget-friendly meals that don’t skimp on flavor. Whether you’re a newbie or a seasoned cook, this guide’s gonna help you nail it every dang time. Let’s dive in and get those thighs baking!
Why Chicken Thighs at 350°F? The Sweet Spot for Flavor
Baking at 350°F is like the Goldilocks zone for chicken thighs—not too hot to dry ‘em out, not too slow to bore ya to tears It’s a steady temp that cooks ‘em evenly while giving you time to whip up a side or just chill with a glass of somethin’ But timing ain’t just a number; it depends on a few things. Let’s break it down so you know exactly what to expect.
How Long to Bake Chicken Thighs at 350°F: The Basics
Here’s the straight-up answer you came for
- Boneless, Skinless Chicken Thighs: 35-45 minutes
- Bone-In, Skin-On Chicken Thighs: 40-50 minutes
Now, before you set that timer and walk away lemme tell ya—these are rough estimates. The real deal is checking the internal temperature. Grab a meat thermometer (best kitchen buddy ever) and make sure the thickest part hits 165°F. That’s when you know it’s safe to eat and still tender as heck. If you ain’t got a thermometer look for clear juices and opaque meat when you poke it.
Why the difference in time? Well, bones act like little heat shields, slowin’ down the cooking, while skin adds fat that needs rendering for crispiness. Got it? Good. Let’s dig deeper into what messes with these times.
Factors That Mess With Your Baking Time
I’ve burnt enough chicken in my day to know that not all thighs cook the same. Here’s what you gotta watch out for:
- Bone-In vs. Boneless: Bones insulate the meat, so bone-in thighs take longer—usually about 10 minutes more than boneless ones. Boneless cooks faster and more even-like.
- Skin-On vs. Skinless: Skin keeps moisture in and adds flavor as the fat melts, but it needs extra time to get crispy. Skinless might cook a tad quicker but can dry out if you’re not careful.
- Thickness of the Thighs: Big, chunky thighs need more time than skinny ones. Try to pick pieces that are about the same size so they cook even. If they ain’t, pull the smaller ones out early.
- Oven Accuracy: Some ovens lie like a cheap rug. If yours runs hot or cold, your timing’s gonna be off. I got myself a cheap oven thermometer, and it’s saved my bacon (or chicken) more than once.
- Frozen or Thawed: If you’re baking from frozen (which I don’t recommend), add 10-15 minutes. But seriously, thaw ‘em in the fridge first for even cooking. Frozen stuff often cooks weird, with the outside overdone before the inside’s safe.
Keep these in mind, and you won’t be stuck with raw or rubbery chicken. Trust me, I’ve been there, and it ain’t pretty.
The Golden Rule: Internal Temp Over Timer
I’m gonna harp on this ‘til I’m blue in the face—use a meat thermometer. Pop it into the thickest part of the thigh, away from the bone, and wait for 165°F. That’s the magic number where bacteria gets zapped, and the meat stays juicy. Don’t trust the clock alone; ovens are sneaky beasts. If you see a lil’ pink near the bone even at 165°F, don’t panic—it’s safe to eat. That pink’s just a chemical thing, not rawness.
Tips for Baking the Best Chicken Thighs Ever
Alright, now that we got timing down, let’s talk about makin’ these thighs the star of your plate. I’ve picked up a few tricks over the years, and I’m spillin’ the beans:
- Crisp That Skin: Want skin so crispy you can hear the crunch? Start at a higher temp, like 400°F, for the first 10-15 minutes to render the fat, then drop it to 350°F for the rest. Also, pat those thighs dry with paper towels before seasoning—wet skin don’t crisp.
- Keep It Moist: Don’t overcook, y’all. Stick to that 165°F mark and no higher. Baste with pan juices or a marinade halfway through if you’re worried about dryness. You can also brine ‘em beforehand for extra juiciness.
- Even Cooking: Lay ‘em out in a single layer on your baking sheet. No stackin’! And pick thighs that are roughly the same size so one ain’t done while the other’s still cluckin’.
- Resting Is Key: After pullin’ ‘em out, let the thighs chill for 5-10 minutes under a loose foil tent. This lets the juices settle back in, makin’ every bite tender. Cut in too soon, and you got a dry mess.
- Season Like a Boss: Don’t skimp on flavor. Rub on some olive oil, salt, pepper, and whatever spices you’re feelin’—paprika, garlic powder, thyme, you name it. Get under the skin if it’s on for max taste.
Follow these, and you’ll have folks beggin’ for seconds. I swear, my family don’t let me make chicken any other way now.
Step-by-Step: Baking Chicken Thighs at 350°F
Lemme walk ya through how I do it at home. It’s simple, no fuss, and works like a charm.
- Preheat Your Oven: Crank it to 350°F. If you want crispy skin, start at 400°F for the first bit, like I said earlier.
- Prep the Thighs: Pat ‘em dry with paper towels. This helps the skin crisp up and the seasonings stick.
- Season ‘Em Up: Drizzle with a lil’ olive oil and rub in salt, pepper, and your fave spices. I’m partial to garlic powder and a pinch of paprika for color.
- Arrange on a Tray: Place ‘em on a baking sheet or in a dish, skin-side up if they got skin. Leave space between ‘em for even heat.
- Bake Away: Pop ‘em in for 35-45 minutes (boneless) or 40-50 minutes (bone-in). If you started at 400°F, drop to 350°F after 15 minutes.
- Check the Temp: Use that thermometer at the thickest spot. Hit 165°F, and you’re golden. No thermometer? Check for clear juices and firm, opaque meat.
- Rest and Serve: Let ‘em sit for 5-10 minutes under foil. Then dig in with your favorite sides.
Easy peasy, right? I’ve done this a million times, and it’s pretty much foolproof.
Flavor Ideas to Spice Things Up
Chicken thighs are like a blank canvas—you can go wild with flavors. Here’s some combos I’ve tried that’ll make your taste buds dance:
- Classic Herb Vibes: Rosemary, thyme, and a squeeze of lemon. Bright and fresh, perfect for a light meal.
- Smoky BBQ: Slather on some barbecue sauce in the last 10 minutes of baking. Sticky, sweet, and a lil’ smoky.
- Honey Garlic Goodness: Mix honey, soy sauce, and minced garlic for a glaze. Sweet and savory with a killer shine.
- Spicy Kick: Chili powder, cumin, and a dash of cayenne if you like heat. Pair it with somethin’ cool like yogurt dip.
- Jerk Style: Rub on some jerk seasoning for bold, island vibes. It’s spicy and fragrant—my personal fave for a party dish.
Mix and match, or come up with your own. I’m always tinkerin’ with new ideas in my kitchen.
Baking With Veggies: One-Pan Magic
One thing I love about chicken thighs is tossin’ some veggies on the same tray for a full meal. It’s less dishes, and the flavors mingle real nice. Here’s how to do it:
- Pick sturdy veggies like potatoes, carrots, or sweet taters. They hold up to the baking time.
- Cut ‘em into even chunks so they cook at the same rate.
- Toss with oil, salt, and pepper, then spread ‘em around the thighs on the tray.
- Start the veggies 10-15 minutes before the chicken if they’re thick, since they might take longer.
Last time I did this, I threw in some garlic cloves and rosemary sprigs. The whole house smelled like a fancy restaurant, and dinner was done in one go.
Common Questions I Get Asked (And Messed Up Myself)
I’ve had my share of kitchen flops, so I know the kinda stuff that trips people up. Here’s answers to things I’ve wondered—or been asked—about baking chicken thighs at 350°F.
- What if my thighs are still pink at 165°F? Don’t sweat it. If the temp’s right, it’s safe. That pink near the bone is just how it cooks sometimes, not rawness.
- Should I cover ‘em while baking? Only if you’re worried about dryness. Foil for the first half keeps moisture in, then uncover for crispy skin. I usually skip it unless they’re lookin’ parched.
- Can I bake from frozen? You can, but it’s dicey. Add 10-15 minutes, but thaw in the fridge first if ya can. Frozen cooks uneven, and I’ve had soggy results.
- How do I store leftovers? Cool ‘em down, then stash in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for 15-20 minutes to keep ‘em juicy.
- What sides pair good? Oh man, so many! Roasted veggies, mashed taters, rice, or a crisp salad. I’m a sucker for green beans with a lil’ butter.
Got more questions? Hit me up in the comments. I’ve probably screwed it up at least once and figured out a fix.
Avoid These Rookie Mistakes (I’ve Made ‘Em All)
I ain’t perfect, and I’ve botched plenty of chicken dinners. Learn from my dumb moves:
- Overcooking: Don’t just guess—use that thermometer. Past 165°F, they turn to cardboard real quick.
- Not Resting: I used to cut right in, and all the juice ran out. Give ‘em 5-10 minutes to lock in flavor.
- Wet Skin: Forgot to pat ‘em dry once, and the skin was flabby as heck. Dry skin equals crispy skin.
- Crowding the Pan: Stackin’ thighs means they steam, not bake. Spread ‘em out, even if it means two trays.
Save yourself the headache and dodge these pitfalls. Your stomach will thank ya.
Why I’m Obsessed With Chicken Thighs
Lemme get personal for a sec. Chicken thighs are my jam ‘cause they’re cheap, forgiving, and pack way more flavor than boring ol’ breasts. They got just enough fat to stay moist even if I mess up a lil’, and they take to any seasoning like a champ. Plus, at my local market, they’re always on sale. Whether I’m feeding just me and my crew or hostin’ a crowd, thighs are my secret weapon for a meal that slaps.
I remember the first time I baked ‘em right—crispy skin, juicy meat, and my picky eater kid actually asked for more. That’s when I knew I had to master this dish and share the love. So here we are, y’all, gettin’ those ovens fired up.
Wrapping It Up: Your Chicken Thigh Game Is Strong Now
So, how long to bake a chicken thigh at 350°F? Remember, 35-45 minutes for boneless, skinless and 40-50 minutes for bone-in, skin-on, but always check for 165°F inside. Play with the factors—bone, skin, size—and use my tips for crispy, juicy results every time. Whether you’re keepin’ it simple with salt and pepper or goin’ wild with a jerk rub, you’ve got the know-how to make a killer meal.
I’m always messin’ around with new ways to bake thighs, so drop your fave recipes or hacks below. Let’s swap ideas and keep the kitchen fun goin’. Now, go preheat that oven and make some magic happen!
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.
Columnist Ella Quittner set out to find the juiciest, crispiest, yummiest technique in town.
Published OnSeptember 26, 2020
Photo by Ella Quittner
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles chicken thighs.
It was summer of 2013, hot and sticky in the city, and I’d just acquired 12 chicken thighs.
Perhaps if I’d used my kitchen for anything before that point—a piece of toast, a bowl of cereal—I’d have felt less panic staring down those lumps of poultry: glaringly pink, skin puckered and pooling around the edges like oversize blankets.
But I’d just moved into my first adult apartment a few days prior, and like anyone high on realizing they can shove several boxes in the crawl space next to their bathroom to deal with at another time would have done, I’d invited over four friends for dinner. And then panic-purchased more chicken thighs than I knew what to do with. So I called my mom.
“What would you do with 12 chicken thighs in 85°F weather, if you also only have olive oil, salt, and lemon, but there’s a Fairway nearby, but also it’s 85°F so you don’t particularly want to go to it?” I said.
“Is this one of your riddles?” she asked. “I have to get go—”
“Did I mention you have two stockpots! And pretty much nothing else,” I said. “Also one of them is burned on the bottom because your college roommate used it to make hot sauce but wandered from the room.”
An hour later, an email appeared in my inbox like an apparition, featuring a recipe for what my mom calls Joan Chicken: thighs rubbed down with olive oil and seasoned generously, slow-roasted at 350°F until their skin is crisp as fried cabbage. It’s her riff on something she claims her friend Joan once made many decades ago at the beach. (Unconfirmed.) Also included in the email: instructions for scrubbing a burnt stockpot, a recipe for stockpot lentils, and a gentle reminder to buy wine.
The dinner party was a success, in the sense that I forgot to serve the lentils à la burnt stockpot because I did remember to buy wine, and I managed to get the chicken thighs pretty crispy. In the ensuing years, I’ve expanded my chicken thigh canon a bit, though I often turn back to Joan Chicken for its reliable output of juicy, flavorful, and very crispy thighs. So when my editor asked me to compare as many cooking methods as possible for Absolute Best Tests, after confirming she wasn’t asking me to solve a riddle, I agreed to expand my chicken thigh repertoire even more. Behold, the results.