These Baked Bone In Chicken Thighs are a lifesaver on busy weeknights! Part of our one pan dinner recipes, they're made on a sheet pan with minimal dishes and just 10 minutes of hands on time. Use skin on chicken thighs and a secret ingredient (baking powder!) to make extra crispy, golden brown goodness. Then toss them with a homemade lemon parmesan sauce for tons of flavor!
This post includes our favorite tools and tips to make your food taste delicious with confidence. Plus we've listed easy serving ideas to make this meal complete.
We're on a mission to provide families just like yours with genuinely easy dinner solutions that actually taste good. This recipe is yet another simple meal that you can add to this week's menu plan.
Do you have boneless chicken thighs at home instead? Check out this Sheet Pan Honey Garlic Chicken instead! Or are you looking to serve chicken breasts? Try this crispy Crusted Chicken Romano, our popular Cheesecake Factory copycat!
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Why this recipe is great
- It's such an affordable way to serve protein.
- It's fast and easy, with minimal dishes.
- You'll get juicy meat, crisp skin, and lots of flavor.
- The sauce can be swapped out for whatever you're craving.
- It's a healthy meal that can be served on it's own or with sides.
Ingredients for skin on chicken thighs
This recipe mostly requires pantry staples that you probably have on hand already. Full ingredient quantities are in the recipe card below, but here are a few tips for success.
- Bone in skin on chicken thighs: I always suggest using kitchen shears to trim any excessively large flaps of fat that are hanging off each piece. Smaller thighs are better because they will be noticeably more flavorful.
- Olive oil: You can substitute this for avocado oil if preferred.
- Baking powder: This is the secret to ensuring crispy skin! Make sure to buy aluminum free baking powder (just check the label and make sure it doesn't include the word aluminum).
- Seasonings: You'll need kosher salt, ground black pepper, garlic powder, dried parsley, dried oregano, and red pepper flakes.
- Butter: This will be the base of the sauce. I use salted butter. If you use unsalted, add a pinch of extra salt to the sauce.
- Lemon zest and juice: One juicy fresh lemon should get you enough for this recipe.
- Parmesan cheese: I prefer freshly grated parmesan. You can use the small side of your cheese grater, or use a microplane for even finer shreds.
Helpful tools
How to make baked bone in chicken thighs
Start by preheating your oven temperature to 400 degrees F. Line a baking sheet with foil, then place a wire rack on the tray. Spray the whole thing with non-stick spray for an easier cleanup later.
Use paper towels to pat the chicken dry. This is an important step to get the skin get crispy!
Place the meat in a large bowl, then drizzle the oil, salt, garlic powder, pepper, and baking powder on top. Toss everything well with tongs until the chicken is completely coated.
Place the thighs on the rack (it's best if they are not touching, but sometimes they're a little snug depending on the size).
Bake the tray in the extra hot oven for 30-40 minutes, or until the chicken reaches at least 165 degrees when tested with a meat thermometer, or higher.
While it's cooking, make the sauce by combining the melted butter, lemon juice, lemon zest, garlic powder, parmesan cheese, dried parsley, dried oregano, and red pepper flakes in a small bowl. You can set this aside until you're ready for it.
Once the chicken reaches the desired temperature, switch the oven to the broiler on high. Broil for 3-4 minutes to get extra crispy, golden skin!
Lastly, use a silicone brush to coat each piece generously with sauce. Then serve immediately and enjoy!
How long to bake chicken thighs?
Skin on bone in chicken thighs should bake for at least 30-40 minutes at 400°F in order to reach a minimum internal temperature of 165°F, which the USDA states is safe to eat. However, the good news when making dark meat is that it will stay juicy and tender even at higher temps of up to 190°F! I have had excellent results cooking them well past 165 F.
Serving suggestions
This main dish can be served with any number of sides to make a complete meal. Here are my go-to, simple options.
Storage and reheating instructions
Storage: These are best served fresh so that they stay crispy. However, leftovers can be stored in an airtight container in the fridge for 3-4 days. It is best to let them cool before storing in order to avoid excess condensation in the container.
Reheating: If you want to restore a bit of the crispy goodness, start by microwaving the chicken on med-high power until it is mostly heated through, 30-90 seconds depending on your microwave. Then pop it under the broiler of your oven or toaster oven for 2-3 minutes, until the skin is hot and sizzling again.
Variations
- Swap out the dried herbs for Italian seasoning for a more traditional Italian flavor.
- Change the flavor profile with a different sauce, store bought or homemade. A BBQ, teriyaki, or creamy Boursin would be yummy options.
- For a spicy profile, try this Hot Honey Barbecue Sauce, this Hot Honey Sauce, or this Hot Honey Glaze.
- Skip the sauce all together and make all of the seasonings a dry rub instead (or use another favorite dry rub recipe).
FAQs
You should always bake them uncovered, which will allow the fat to render and create a crunchy skin. If you bake them covered, they will steam instead of roast, resulting in a soggy exterior.
No, you should completely thaw your chicken before baking. Starting with frozen meat will lead to uneven cooking that results in it being overdone on the outside and underdone on the inside.
The baking time and temperature of this recipe are specifically written for bone-in meat, which takes longer to cook. I don't recommend substituting for a different cut of meat. If you have something else on hand, check out this list of main dish recipes to find something delicious!
Tips & Tricks
- Choose small pieces of chicken for most flavorful results!
- Don't be shy when patting the chicken dry. The less moisture it has, the better the final results.
- When in doubt, it's not a bad bet to overcook dark meat. It actually helps the connective tissues break down, making it more tender!
- Keep in mind that the internal temperature of the meat will continue to rise during the broiling step. I usually start broiling when they've reached 165-170 degrees.
- Add the sauce right before serving, then serve immediately. You don't want them to get soggy!
More chicken recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Crispy Baked Bone In Chicken Thighs (Lemon Parmesan)
Equipment
Ingredients
- 3-4 lbs bone-in skin-on chicken thighs
- 2 tablespoon olive oil
- 1½ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 tablespoon baking powder aluminum free (see note)
Lemon Parmesan Sauce
- 2 tablespoon butter melted
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ¼ cup parmesan cheese shredded
- 1 teaspoon dried parsley or 1 tablespoon fresh
- ¼ teaspoon dried oregano or ¾ teaspoon fresh
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with foil, then place a wire rack on the tray. Spray with non-stick spray.
- Pat the chicken thighs dry with paper towels. If any pieces of chicken have large excess flaps of fat, trim it off.3-4 lbs bone-in skin-on chicken thighs
- Place the dried chicken in a large bowl. Add the oil, salt, garlic powder, pepper, and baking powder on top. Toss well until the chicken is easily coated.2 tablespoon olive oil, 1½ teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon pepper, 1 tablespoon baking powder
- Place the chicken on the wire rack, spread out as evenly as possible. Bake for 30-40 minutes, or until an instant read thermometer reads at least 165 degrees (see the notes for more information on temperature).
- While the chicken is cooking, combine the sauce ingredients in a small bowl.2 tablespoon butter, 1 teaspoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ¼ cup parmesan cheese, 1 teaspoon dried parsley, ¼ teaspoon red pepper flakes, ¼ teaspoon dried oregano
- Once the chicken reaches the desired temperature, switch the oven to the broiler and broil on high for the last 3-4 minutes, watching carefully so it doesn't burn. Remove once golden and crispy, then brush each piece generously with sauce. Serve immediately.
Notes
- Choose small pieces of chicken for most flavorful results!
- Don't be shy when patting the chicken dry. The less moisture it has, the better the final results.
- When in doubt, it's not a bad bet to overcook dark meat. It actually helps the connective tissues break down, making it more tender!
- Keep in mind that the internal temperature of the meat will continue to rise during the broiling step. I usually start broiling when they've reached 165-170 degrees.
- Add the sauce right before serving, then serve immediately. You don't want them to get soggy!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This recipe is great for an easy dinner.