Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

These crispy roasted chicken thighs come together with just 15 minutes of prep and a handful of pantry staples. The juicy, golden brown chicken is flavored with garlic and herbs like rosemary, thyme, oregano, and chives for a simple, delicious and easy dinner recipe on your busiest nights!

Close up side shot of crispy roasted chicken thighs on a dinner table.
Table of Contents
  1. Crispy Baked Chicken Thighs
  2. Ingredients for Oven-Baked Chicken Thighs
  3. How to Roast Chicken Thighs
  4. Serving Suggestions
  5. Storage
  6. Baked Chicken Thighs Recipe Variations
  7. Tips for the Best Roasted Chicken Thighs Recipe
  8. Roasted Chicken Thighs with Garlic and Herbs Recipe

Crispy Baked Chicken Thighs

Succulent, juicy, tender, and crispy roasted chicken thighs are such an underrated, affordable way to feed a family. Flavored with fresh herbs and paired with mashed potatoes, green beans, pasta, rice, or biscuits, the chicken makes a versatile and satisfying meal!

This simple, wholesome combination will soon become a staple in your regular routine. Use fresh herbs if you’ve got them, or dried herbs when necessary — the old fashioned baked chicken thighs will be delicious either way!

Coating chicken thigh in garlic and herbs.

Ingredients for Oven-Baked Chicken Thighs

This is a quick overview of the ingredients that you’ll need to prepare the garlic and herb chicken thighs. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Bone-in chicken thighs: I like bone-in, skin-on thighs, because the skin and bones add flavor and keep the meat nice and moist in the oven. You can obviously pull the skin off after roasting if you prefer, but I highly recommend enjoying the crispy, golden brown exterior! See my notes below if you’d like to substitute with boneless skinless chicken thighs.
  • Olive oil: helps the herbs adhere to the meat; helps the skin get crispy and brown.
  • Garlic: for savory flavor. Substitute with a smaller amount of garlic powder if fresh cloves aren’t available.
  • Rosemary, thyme, oregano, and chives: use fresh herbs when available, or substitute with a smaller amount of dried herbs.
  • Kosher salt and freshly-ground black pepper: add flavor and contribute to that great crust on the outside of the meat.
Process shot showing how to roast chicken thighs.

How to Roast Chicken Thighs

Technically, these are roasted chicken thighs (rather than “baked”), because roasting requires a higher temperature (400°F and above) to create a browned, flavorful crust on the outside of the meat. Baked chicken thighs, by contrast, are cooked at a lower temperature (375°F and below). If you’re not concerned with the technical terms, then you can call them what you like — oven roasted chicken thighs or baked chicken thighs! In the end, you’ve got crispy, juicy meat with just a few minutes of prep…

  1. Combine the olive oil and the herbs in a large bowl.
  2. Pat the chicken dry, then coat the chicken with the herb mixture.
  3. Arrange the chicken on a wire rack set on top of a rimmed baking sheet that’s lined with aluminum foil. Season liberally with salt and pepper.
  4. Roast the chicken in a 400°F oven until the skin is crisp and golden brown and the meat reaches an internal temperature of 165°F, about 40-45 minutes.
Square side shot of crispy roasted chicken thighs with garlic and herbs.

Serving Suggestions

These versatile chicken thighs go well with almost any of your favorite sides. Here are a few ideas to get you started:

Baked chicken thighs on a plate with mashed potatoes.

Storage

Store leftover roasted chicken in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.

Have leftover roasted chicken? The meat is delicious on sandwiches, on top of salads, in chicken salad, in soups, and in casseroles.

Baked Chicken Thighs Recipe Variations

  • To serve a smaller family, cut the ingredients in half and bake just 4 chicken thighs.
  • Switch up the herbs and just use your favorites. For instance, add parsley instead of oregano, or only use rosemary and thyme. You can also season the meat with other spices, such as smoked paprika, onion powder. Add a bit of Dijon mustard to the oil mixture for even more flavor.
  • If you like baked lemon herb chicken, add lemon juice and lemon zest to the olive oil mixture and squeeze fresh lemon juice over top of the dish just before serving.
  • Using boneless chicken thighs? Baking with the bone and the skin will give you a more juicy, flavorful thigh; however, you can use boneless, skinless meat if you prefer. The boneless, skinless thighs will only need about 30 minutes in the oven.
  • Swap out the chicken thighs and use bone-in, skin-on chicken breast instead. The larger chicken breast will need a little bit longer in the oven — closer to 1 hour — but a meat thermometer is the best way to know exactly when your chicken is done.
Side shot of garlic and herb roasted chicken thighs on a plate with mashed potatoes and salad and cornbread in the background.

Tips for the Best Roasted Chicken Thighs Recipe

  • Make Ahead: You can place the chicken in the garlic and herb mixture in the morning, and then leave it in the refrigerator marinating all day (or overnight). When you’re ready for dinner, arrange the chicken on the rack and pop it in the oven.
  • Pat the chicken dry before seasoning with the herbs. Removing the extra moisture will help the skin get nice and crispy in the oven.
  • Use a rimmed baking sheet lined with foil. A lot of fat and juices will drip off of the chicken as it roasts, so the foil-lined sheet catches those drips and makes cleanup easy. Unlike a baking dish or other pan, the wire rack helps heat circulate underneath and around the sides of the chicken thighs, so that they cook more evenly.
  • The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
Overhead shot of a plate of roasted chicken thighs.

More Roasted Chicken Thigh Recipes to Try

Dump-and-Bake Rosemary Chicken and Potatoes

40 mins

Roasted Buttermilk Marinated Chicken

5 hrs 15 mins

Chicken Thigh Marinade {Grilled or Baked}

3 hrs 17 mins

Square side shot of crispy roasted chicken thighs with garlic and herbs.

Roasted Chicken Thighs with Garlic and Herbs

5 from 4 votes
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings 8
Calories 378 kcal
These garlic and herb roasted chicken thighs are crispy, juicy, quick, and easy!

Ingredients
  

  • 8 bone-in, skin-on chicken thighs (about 3 ½ lbs. total)
  • ¼ cup olive oil
  • 2 large garlic cloves, minced or pressed (about 2 teaspoons)
  • 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dried thyme)
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 tablespoon minced fresh chives (or 1 teaspoon dried chives)
  • Kosher salt and freshly-ground black pepper

Instructions

  • Adjust oven rack to one position higher than the center. Preheat oven to 400°F. Line a large rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray. Set aside.
  • Pat chicken dry with paper towels.
    Patting bone in skin on chicken thighs dry.
  • In a large bowl, combine olive oil, garlic, rosemary, thyme, oregano and chives. Add the chicken thighs, a few at a time, and toss to coat in the herb mixture.
    Coating chicken thigh in garlic and herbs.
  • Place the chicken in a single layer on the prepared baking sheet. Season liberally with salt and pepper. Roast in the oven for about 40-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
    Process shot showing how to roast chicken thighs.

Notes

  • Make Ahead: You can place the chicken in the garlic and herb mixture in the morning, and then leave it in the refrigerator marinating all day (or overnight). When you’re ready for dinner, arrange the chicken on the rack and pop it in the oven.
  • Pat the chicken dry before seasoning with the herbs. Removing the extra moisture will help the skin get nice and crispy in the oven.
  • Use a rimmed baking sheet lined with foil. A lot of fat and juices will drip off of the chicken as it roasts, so the foil-lined sheet catches those drips and makes cleanup easy. Unlike a baking dish or other pan, the wire rack helps heat circulate underneath and around the sides of the chicken thighs, so that they cook more evenly.
  • The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.

Nutrition

Serving: 1thigh with skinCalories: 378kcalCarbohydrates: 1gProtein: 24gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 142mgSodium: 112mgPotassium: 308mgFiber: 0.3gSugar: 0.03gVitamin A: 138IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
Keyword: crispy baked chicken thighs, garlic and herb chicken thighs, oven roasted chicken thighs, roasted chicken thighs
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in March, 2021. The photos were updated in January, 2023.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    I so enjoy many of your recipes and this one is a special favorite. Thank you so much for posting it .

  2. 5 stars
    I have tried to find a very good oven “roasted chicken” recipe for a long time.
    I am looking no longer.

  3. 5 stars
    I’ll be making this today. I’ll add the lemon becauseI need to use some up. And it will taste yummy.

  4. Does having the rack at one above the center cook them too fast? Or brown them too much? I have always been nervous to put it closer to the top! Making it tonight, though 🙂

    1. It doesn’t cook them too fast, but it helps the top get browned and crispy. 🙂 You can always move them lower or tent them with foil if you think they’re getting too dark as they cook, though. Hope you enjoy!

    1. Hi, Neil! I’m not sure why some of the nutrition information wasn’t appearing. I’ve fixed that now; although, it’s important to remember that the nutrition info provided is merely an estimate. It’s automatically calculated by the software, so it’s always best to determine the specific nutrition information for your individual meal/ingredients on your own if the accuracy is important. Hope that helps!