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These baked chicken thighs come out juicy inside with crisp, golden skin outside. A honey-garlic glaze and bold spice mix add big flavor, while roasting in a hot oven keeps the meat tender and the skin extra crispy.

Roasted chicken thighs with crispy skin on a white platter, garnished with thyme.
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Here’s Why This Recipe for Baked Chicken Thighs Works

All-over flavor: Coating both sides ensures every bite is well seasoned.

Wire rack = crisp skin: A rack elevates the chicken so fat drips away and the skin actually crisps.

Honey + oil trick: A 10-second zap loosens the honey so it brushes on smoothly without clumps.

Simple ingredients, big payoff: Pantry staples with honey, garlic, and spices, turn into bold flavor without extra steps.

Browned chicken thighs resting on a wire rack above a foil-lined pan.

You might also enjoy my baked chicken thighs in white wine sauce. It comes with a from-scratch pan sauce that’s perfect with bread or potatoes.

Recipe Tips

Trim the excess: Remove loose skin or fat so it doesn’t smoke and pool on the pan.

Check temp early: Start checking around 30 minutes. Pull at 160°F and let carryover heat finish the job.

Season under the skin: A little glaze or spice beneath the skin adds flavor to the meat, not just the surface.

Use a rack: Elevating the chicken keeps the skin crisp instead of soggy.

Rest before serving: Five minutes is enough to lock in juices and finish cooking gently.

Line the pan: Foil under the rack makes cleanup a breeze and keeps drippings from burning onto the pan.

Don’t crowd the thighs: Give them space so hot air circulates and the skin crisps evenly.

Preheat fully: A hot oven from the start is key for crisp skin. Don’t slide them in early.

Choose bone-in, skin-on thighs: They’re more forgiving than boneless, staying juicy while the skin crisps.

If you liked these chicken thighs, you’ll also love my BBQ baked chicken legs.

Raw chicken thighs on a plate with labeled spices and seasonings around them.

Finish the meal with some crisp asparagus and roasted potatoes on the side for a delicious dinner that’s doable even on the busiest of days!

For another flavor-packed chicken dinner, try my bacon wrapped stuffed chicken. It’s cheesy, savory, and finished with crispy, golden bacon.

Sliced roasted chicken thigh with crispy golden skin on a white plate.

Oven Roasted Chicken Thighs

These baked chicken thighs are everything you want in an easy dinner; crispy skin, juicy meat, and bold flavor made completely from scratch. With a simple glaze, a hot oven, and a few smart tips, you’ll have chicken that feels special without any extra work. Serve it up with your favorite sides and let the oven do the heavy lifting.

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Roasted chicken thighs with crispy skin on a white platter, garnished with thyme.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
4.75 from 4 votes

Oven Roasted Chicken Thighs

By Pat Nyswonger
Crisp and tender oven roasted chicken thighs! A glaze of olive oil and honey add a touch of sweetness and a seasoning mix of garlic powder, paprika and dried thyme. adds ultimate flavor! Tender, moist chicken breasts that are easy to prepare on a busy weeknight.

If you make this recipe, please leave a star rating and comment.

Servings: 6 Servings
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Ingredients 

  • 6 bone-in chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 sprigs Fresh thyme, for garnish

Instructions 

  • Preheat the oven to 400°F. Line a rimmed sheet pan with foil and set a wire rack on top.
  • Trim off excess fat or skin from the chicken. Pat dry with paper towels and place on a work surface, skin side down.
  • In a small bowl, mix together the garlic powder, paprika, thyme, salt, and pepper. In a separate microwave-safe dish, stir together the oil and honey. Microwave for about 10 seconds until the honey is runny, then stir again to combine.
    Blending a spice mixture in a bowl.
  • Brush both sides of the chicken with the honey-oil mixture, then sprinkle the seasoning mix evenly over both sides.
    Brushing a honey glaze over chicken thighs.
  • Arrange the chicken on the prepared rack, skin side up. Roast for 30–35 minutes, or until the internal temperature reaches 170°F. If the skin starts browning too quickly, tent the chicken loosely with aluminum foil.
    If it isn’t done at 35 minutes, continue baking and check the temperature every 5 minutes until it’s ready.
    Placing chicken thigh on a rack over a baking sheet.
  • Remove from the oven and let rest for 5 minutes. Transfer to a platter and garnish with fresh thyme sprigs.

Notes

Trimming: Chicken thighs usually have an excess of fat, trimming off some of that excess will help keep the smoke down.
Temperature tip: Chicken thighs are safe at 165°F, but they’re more tender at 175°F when the connective tissue breaks down. Pull them from the oven at about 170°F and let carryover cooking bring them the rest of the way while they rest.
Rack for crisp skin: Baking on a wire rack lets air circulate so the skin crisps evenly and the fat drips away.
Tent if needed: If the skin browns too quickly before the meat is done, loosely cover with foil and continue baking.
Check early: Ovens vary, so start checking the internal temp a few minutes before the recipe time ends.
Rest before serving: Let the thighs rest 5 minutes after baking. This locks in juices and lets carryover cooking finish.
Storage: Leftovers keep in the fridge for 3–4 days. Reheat uncovered in the oven so the skin stays crisp.

Nutrition

Serving: 1serving, Calories: 304kcal, Carbohydrates: 4g, Protein: 19g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 476mg, Potassium: 257mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 260IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Roasted chicken thigh with potatoes and asparagus on a plate, utensils beside.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.75 from 4 votes (4 ratings without comment)

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2 Comments

    1. Dahn Boquist says:

      Thanks Angie

      Reply