How to Bake Chicken Thighs in the Oven

Co-authored by JoAnna Minneci

Last Updated: November 18, 2022

If you love the taste of whole roasted chicken, but don't always have time to go to the trouble to make it, consider baking a few chicken thighs instead. The dark meat and skin have a deep, rich flavor, and the smell of the thighs baking will fill your home with a comforting aroma. Dress the thighs with your favorite flavors and vegetables for a delicious meal that takes little preparation. This article gives instructions on how to make baked chicken thighs with root vegetables, glazed with honey garlic sauce, and seasoned with Italian spices.

Ingredients

Baked Chicken Thighs with Root Vegetables

Four chicken thighs
2 Tablespoons olive oil
1 medium onion, chopped
2 sweet potatoes, 2 potatoes, or 2 carrots, peeled and chopped into 1/2-inch pieces
4 garlic cloves, peeled and roughly chopped
Salt and pepper

Baked Chicken Thighs with Honey Garlic Glaze

Four chicken thighs
2 Tablespoons olive oil
2 cloves garlic, peeled and minced
1/2 cup honey
1/3 cup soy sauce
1/4 teaspoon cayenne pepper
Salt and pepper

Baked Chicken Thighs with Italian Spices

Four chicken thighs
2 Tablespoons olive oil
1 small red onion, diced
2 small red tomatoes, diced
4 cloves garlic, peeled and chopped
1/2 teaspoon oregano
1/2 teaspoon garlic powder
Salt and pepper

Method 1

Method 1 of 3:

Baked Chicken Thighs with Root Vegetables

1
Wash the chicken. Rinse the chicken thighs in cold water. Trim dangling pieces of fat and skin. Pat the chicken dry using paper towels.
2
Set a dutch oven over medium-high heat. Add the olive oil to the pot.

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3
Brown the chicken. Place the chicken pieces skin-side down into the dutch oven. Cook them for three to minutes, then turn them over using a pair of tongs and cook on the other side for three minutes. Preheat the oven to 350 degrees.
4
Add the onion, root vegetables of your choice, and garlic to the dutch oven. Pile the vegetables around the chicken, taking care not to cover the chicken entirely. Sprinkle the mixture liberally with salt and pepper, and place the lid on the dutch oven.
5
Bake the chicken and vegetables. Place the lidded dutch oven in the preheated oven. Bake for 30 minutes. Remove from the oven and take off the lid.
6
Return the chicken and vegetables to the oven. Bake for another 15 minutes, until the chicken skin is golden brown and the vegetables are thoroughly cooked.
- Chicken meat is done when its internal temperature has reached 165 °F (74 °C). Use a meat thermometer to check for doneness.
7
Serve the chicken and vegetables with a green salad or the side dish of your choice.

Method 2

Method 2 of 3:

Baked Chicken Thighs with Honey Garlic Glaze

1
Wash the chicken. Rinse the chicken thighs in cold water. Trim dangling pieces of fat and skin. Pat the chicken dry using paper towels.
2
Set a dutch oven over medium heat. Add olive oil.
3
Brown the chicken. Place the chicken thighs skin-side down in the heated olive oil. Cook for three minutes. Turn the chicken pieces and cook on the other side for three minutes. Sprinkle the chicken with salt and pepper. Preheat the oven to 350 degrees.
4
Bake the chicken. Put the lid on the dutch oven and place it in the oven. Bake the chicken for 30 minutes.
5
Make the honey garlic glaze. While the chicken is baking, set a small saucepan on the stove over medium heat. Add the garlic, honey, soy sauce, and cayenne pepper. Bring to a light simmer and turn off the heat.
6
Glaze the chicken. Remove the chicken from the oven. Pour the honey garlic glaze over the chicken, covering every piece.
7
Return the chicken to the oven. Place the dutch oven back in the oven without a lid. Bake the chicken for an additional 15 minutes, or until the skin is brown and crispy. Use a meat thermometer to test the chicken for doneness.
8
Serve with rice and vegetables, or the side dishes of your choice.

Method 3

Method 3 of 3:

Baked Chicken Thighs with Italian Spices

1
Wash the chicken. Rinse the chicken thighs in cold water. Trim dangling pieces of fat and skin. Pat the chicken dry using paper towels.
2
Set a dutch oven over medium heat. Add olive oil.
3
Brown the chicken. Place the chicken thighs skin-side down in the heated olive oil. Cook for three minutes. Turn the chicken pieces and cook on the other side for three minutes. Sprinkle the chicken with salt and pepper. Preheat the oven to 350 degrees.
4
Add the onion, tomato, garlic, oregano, and garlic powder to the chicken. Season liberally with salt and pepper.
5
Bake the chicken. Put the lid on the dutch oven and place it in the oven. Bake for 30 minutes. Remove from the oven and take off the lid.
6
Return the chicken to the oven. Bake for another 15 minutes, until the chicken skin is golden brown. Use a meat thermometer to test for doneness and to make sure that it's 165 °F (74 °C). Serve with garlic bread and green vegetables, or the side dishes of your choice.

Community Q&A

Question

I want to cook bone-in thighs with a BBQ sauce. Should I brown them first? Then what?

Community Answer

You can brown them first, but you don't have to. Put them in the oven at 350 degrees for 45- 50 minutes.
Question

Do I have to leave skin on?

Community Answer

No, you can remove it prior to cooking.
Question

Do I really have to take it out of the oven then put it back in?

Community Answer

Yes you do, because you need to remove the lid from the dutch oven and possibly glaze the chicken.

Warnings

Cross-contamination between raw chicken and cooked chicken or other cooked items can lead to sickness. Always be sure to thoroughly wash your hands, cutting surfaces and utensils prior to allowing them to come in contact with cooked products.

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