These Roasted Chicken Thighs are the perfect recipe for meal prep, an easy family dinner, and for when you need good food on the table with next to zero effort. It’s incredibly easy to make, full of wonderful flavor, and has the crispiest, most delicious skin!
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Roasted Chicken Thighs are my go-to for my weekly proteins prep. I love them so much, and so does my family. I think the bone-in, skin-on chicken thigh is superior when it comes to wonderful, juicy chicken. A sad chicken breast, dthis is not.
We all enjoy these and they are absolutely fool proof. It’s almost impossible to overcook this little lovelies. If you find you’ve gone over the recommended 165° internal temp suggestion, no worries at all. You’ll still have a great result!
This recipe is also a minimal effort recipe. The only prep that is required is the seasoning and that takes a mere 5 minutes. The rest of the time, the chicken hangs out in the oven while you can continue on with all the other things you need to do or while you take a breather and kick up those feet! There is no flipping or babysitting. None of that!
And, to finish off why you should make this Roasted Chicken Thigh recipe – they are easy on the pocket book. I can find them in my local grocery store for about $1.53 per pound. That’s incredible in my opinion. I also save the bones for my bone broth. You guys know how I feel about my bone broth. It’s a winner-winner…eh…ya know. Moving on.
roasted chicken thighs ingredients
- Bone-In, Skin-On Chicken Thighs
- Avocado Oil
- Dijon Mustard
- Lemon
- Kosher Salt
- Fresh Ground Pepper
- Granulated Garlic
- Granulated Onion
- Smoked Paprika
recipe tools
- Sheet Pan
- Oven Safe Baking Rack
- Foil or Parchment Paper
- Measuring Spoons
- Tongs
- Silicone Pastry Brush
how to make roasted chicken thighs
One of the most beautiful parts about this Roasted Chicken Thigh recipe is its simplicity. Minimal prep. Maximum flavor.
prep
To begin, start by patting the chicken thighs dry with a paper towel. You want to remove as much moisture as possible from the skin in order to achieve the crispiest skin possible at the end.
Next, mix the avocado oil, dijon mustard, and lemon juice together. Brush this mixture all over the chicken thighs with a silicone pastry brush.
In a small mixing bowl, combine the kosher salt, granulated onion and garlic, smoked paprika, and fresh ground pepper together. Sprinkle this spice blend all over the chicken thighs.
roasting
Grab a sheet pan. Line said sheet pan with parchment paper or foil to make clean up easy. Place an oven-safe rack in the sheet pan and spray or wipe with just a little avocado oil. This will help prevent any chicken stickage.
Place the seasoned chicken thighs, skin-side up onto the rack. Into a preheated 425°oven they go for about 35-40 minutes or until they reach an internal temperature of 165°.
If you would like the skins to be more crisp at this point, simply crank up the broiler and give them a couple of minutes under the high heat.
Remove the Roasted Chicken Thighs from the oven and let them rest 10-15 minutes.
Top with a little flakey sea salt and dinner is served!
recipe frequently asked questions
Chicken thighs will stay good for up to 3 days. Just remember, when reheating, the skin won’t be as crispy.
If you remove the skin and debone the chicken thighs, you can freeze the meat in a airtight container in the freezer for up to 3 months. Ideally, I would use a freezer bag or a vacuum sealed bag with the air removed to get the best result.
Both! No need to worry about either dietary concern here.
chicken thighs tips and tricks
- Dry the chicken thighs thoroughly to ensure the best result.
- Cook the Roasted Chicken Thighs at a higher temp to achieve that crispy skin.
- Use a rimmed baking sheet to prevent chicken juices from running off and making a mess in your oven. I shouldn’t have to say this, but I have to say this.
- Roast the chicken thighs until they reach an internal temperature of 165°.
- Chicken thighs can greatly vary in size. If you have smaller than a 6 oz thigh, cooking time may be less. If you have larger chicken thighs, cooking time will be longer.
- Use a meat thermometer to take the guess work out of getting to the correct temperature.
- Use the baking rack to help the fat render from the chicken. This also helps with the crispness of the skin.
recipe variations
- Play with different herbs and spice blends. Sumac is wonderful on chicken. Chinese Five Spice or Curry Powder would be great! Italian seasoning is a all-time favorite and classic option. Use your favorite taco seasoning for a Mexican-inspired Roasted Chicken Thigh!
- Play with different BBQ sauces and brush them on during the last 10-15 minutes of cooking. My Carolina Mustard BBQ Sauce or Homemade BBQ Sauce would be phenomenal!
- If you haven’t tried my all-purpose seasoning, you should. It would be great on this recipe. We use it for everything!
- Keep the seasonings simple for roasting and toss in fresh dill and lemon juice at the end for a wonderfully fresh option!
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Roasted Chicken Thighs
Equipment
Ingredients
- 4-5 lbs bone-on, skin-on chicken thighs this will be anywhere from 6-10 thighs
- 2 tbsp dijon mustard
- 1 tbsp avocado oil
- 1 tbsp lemon juice
- 2-3 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp granulated onion
- ½ tsp fresh ground pepper
- cayenne, optional for a little kick
Instructions
Prep
- Pat the chicken thighs dry with a paper towel.
- Mix the avocado oil, dijon mustard, and lemon juice together. Brush this mixture all over the chicken thighs.
- In a small mixing bowl, combine the kosher salt, granulated onion and garlic, smoked paprika, and fresh ground pepper together. Sprinkle this spice blend all over the chicken thighs.
- Grab a sheet pan. Line said sheet pan with parchment paper or foil to make clean up easy. Place an oven-safe rack in the sheet pan and spray or wipe with just a little avocado oil.
- Place the seasoned chicken thighs, skin-side up onto the rack. Roasted in a preheated 425° oven for about 35-40 minutes or until they reach an internal temperature of 165°.
- If you would like the skins to be more crisp at this point, simply crank up the broiler and give them a couple of minutes under the high heat.
- Remove the Roasted Chicken Thighs from the oven and let them rest 10-15 minutes.
- Top with a little flaky sea salt and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Roasted Chicken Thighs recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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If you guys make this Roasted Chicken Thighs, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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