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Simple Oven Roasted Chicken Thighs

Quick and Easy Oven Roasted Chicken Thighs That Are Juicy and Flavorful

These simple Oven Roasted Chicken Thighs are juicy, delicious, and so easy to make. You will have dinner ready in no time with a flavorful main dish that your entire family will enjoy! It doesn't get better than that.

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These Oven Roasted Chicken Thighs are so easy to make and they take no time at all. They come out juicy and so incredibly flavorful. Kid-friendly and family-approved, these are certain to be a hit in your home!

The Perfect Busy Weeknight Dinner

In my ongoing search for easy weeknight dinners, I came up with these oven-roasted chicken thighs. This recipe is for boneless, skinless chicken thighs, making it very kid-friendly and quick to prepare and cook.

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You will simply coat the chicken thighs with a little olive oil and then sprinkle the delicious seasoning combination on both sides. Roasting the chicken in the oven takes no time at all and you’ll have a delicious, juicy meal your family will love.

How Long Do I Roast Boneless Chicken Thighs?

Since we are using boneless, skinless chicken thighs you only need to bake them for about 12-14 minutes. You will bake the chicken thighs at 425° F.

Before removing them from the oven, always make sure to check the internal temperature of the thickest part of the thickest thigh. Once it reaches 165° F, the thighs are ready to be taken out of the oven. I always use my meat thermometer to make sure the thighs have reached a safe temperature.

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I like to line my sheet pan with aluminum foil and spray the foil with some non-stick cooking spray. This makes clean-up a breeze. Anything to make things easier!

What Can I Eat With Roasted Chicken Thighs?

These delicious Oven Roasted Chicken Thighs can pair well with so many easy sides! We recently ate them with some mashed potatoes and the kids devoured their plates. If you’re eating low-carb, then you may enjoy the chicken thighs with this delicious Loaded Mashed Cauliflower Casserole.

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I usually have rice on hand so that’s always a great side dish for these chicken thighs. You can have white jasmine rice or even brown rice with them. Both delicious choices!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

Here’s what you’ll need to make these wonderfully tender and juicy chicken thighs:

Best Bakeware

If you’re serious about baking, make sure you have these Essential Bakeware items in your kitchen. You’ll find a complete list of all the Best Bakeware that you’ll need to properly equip your kitchen for baking.

If you have an Instant Pot and you need more ideas for some delicious sides, check out my posts for Easy and Delicious Instant Pot Side Dishes. There are lots of choices to pick from and they would all work perfectly with these chicken thighs.

simple oven roasted chicken thighs
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Whatever you decide to pair this juicy chicken with, I know you will have a quick and delicious meal that will be ready in no time!

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Let me know in the comments when you try these delicious and simple Oven Roasted Chicken Thighs. I know you will love them!

Oven Roasted Chicken Thighs

Spice Rubbed And Roasted Boneless, Skinless Chicken Thighs

Rating
4.23 from 209 votes
Servings
6
DifficultySuper Easy
Cooking Method(s)
  • Roast
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Recipe by: Valerie Cooper
These are the most amazing oven-roasted chicken thighs! This quick and simple roasted chicken thigh recipe will give you chicken that's perfectly seasoned and so tasty, tender and juicy. The whole family will love this easy main dish.
Cuisine: American
Course: Main Course
Category: Poultry
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Ingredients

Directions

  • Preheat oven to 425° F
  • Line the bottom of a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
  • In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Set aside.
  • Add the olive oil to a medium-sized mixing bowl, pat the chicken thighs dry and then add them to the bowl and toss in the oil until they are fully coated.
  • Lay the thighs out evenly on the baking sheet, bottom side up, and sprinkle about a third of the seasoning mix evenly over the bottoms of the thighs. Flip the thighs over and sprinkle the remaining seasoning over the tops of the thighs. Gently rub the seasoning into the thighs.
  • Roast on the bottom third rack of the oven for 12 to 14 minutes or until the thickest part of the thighs have reached an internal temperature of 165°.
  • Remove the baking sheet from the oven and allow the chicken to rest for 8 to 10 minutes before serving.
  • Enjoy!

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 358kcal | Carbohydrates: 2g | Protein: 44g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 785mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
simple oven roasted chicken thighs
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  • Liz says:

    This is actually my base for when I grill chicken and then smother with bbq sauce! I never thought to do the same spices but just stick it in the oven. I add a little bit of cayenne pepper cause the people in this house like heat.

  • Rina says:

    This has been my go to recipe for over a year and it’s always a hit! Flavorful and oh so easy to make! It’s definitely one of my go to recipes.

  • Kim says:

    Husband and I just moved into a small apartment until we can buy a home and only have a small amount of spices and ingredients, so I was very happy to have found this recipe that was perfect! Thanks for sharing it! 🙂

  • RLSCM says:

    So quick to prepare, so easy to make and so delicious! Cooking time for this recipe in our oven is 25 minutes.

  • Sharon says:

    We loved as is. The only thing was I used the total mix on 1.7 pounds Of boneless thighs and it was awesome! Simple as well.

  • Brittany A. says:

    The thighs came out great! I used bone-in thighs and cooked them for 1 hour at 425 degrees.

  • Jan says:

    Can I use bone in thighs

    • Hi Jan! You can use bone-in thighs, but the cooking time will be different. I would suggest 30 minutes, but always check the chicken for doneness before eating it. Thanks for stopping by!

  • John G. says:

    Fantastic recipe!
    I followed your instructions to a tee. My family loved the chicken. I served with mashed potatoes and steamed broccoli.

    Thanks for sharing!

  • Lois says:

    My family loved this exactly as is! Definitely a keeper! Thank you!

  • Veronica says:

    Made this recipe was delish,used smoked paprika and added a little heat.

  • Jazmin says:

    I wonder could this be done with an air fryer??

  • Carol Christianson says:

    Can this be used for drumsticks or wings. If so, any idea baking time?

    • Hi Carol! You can definitely make drumsticks with this seasoning. Drumsticks will cook for longer, possibly 30-35 minutes. I would recommend checking the temperature of the chicken to make sure they are cooked through. Thanks for stopping by!

  • Sherry says:

    Try preheating cast iron skillet before roasting: place skillet in a cold oven and turn oven to 425 degrees. After preparing chicken thighs, put them in the preheated skillet and continue with the instructions. The only other change I made was to use 1 Tbl. smoked paprika and 1Tbl. Plain paprika. Delish!

  • Marisa says:

    Can you do this with chicken thighs as well?

    • Hi Marisa! This is a recipe for thighs. Did you mean to ask if it can be done with breasts? You can use breasts but the cooking time will be different. Thanks for stopping by!

  • Jeannie says:

    I tried this last night, its definitely a keeper. Quick and easy and so good, I had bone in, so I cooked it for 30 minutes as others suggested, perfect! Thank you!

  • Rhonda says:

    Do we cover the chicken? I would assume it would pop in the oven from the oil?

  • Kristy says:

    How long would you roast thighs with the bone In?

  • Celia says:

    Tried this last night and it was definitely a hit! I did have to increase the cooking time also (a couple of the thighs were pretty thick). Great flavor!! I’m going to try it with chicken breasts next time.

  • Rose says:

    I love this recipe! The only thing I changed was putting meat in a big steel bowl, pouring the olive oil over and the spices and mixing altogether. I don’t want to waste any of this deliciousness and I find you leave too much in the ziploc bag. I made the full spice recipe because it is just perfect on any meat so I love to have it readily available. Thank you so much! Cheers!!

  • Felicia says:

    Made this with skins and bone in. Increased the time to 30 min and they came out fabulous! Very tasty

  • Kim says:

    12-14 minutes is enough bake time??? I always thought 30+ minutes?

    • Hi Kim! The cooking time will depend on the thickness of the thighs and your oven. These are boneless thighs, so the 12-14 minute cook time is a really good estimate. My boneless thighs are from Costco, for reference. Since cooking times may vary, I do say in the post to always check the inner temperature when cooking your chicken. You definitely don’t want to overcook chicken breasts because they dry up, but thighs are much more forgiving. Let me know if you try the recipe!

  • Mark says:

    I liked the seasoning and the prep with the oil was easy peazy. The cooking time was off. My stove works alright, but I believe it’s time for a new household appliance purchase (a.k.a., new “gas” stove, I hate, hate, hate electric stoves).

    • Hi Mark! I’m glad you enjoyed the seasoning. Did you make these on a stove-top or the oven part of a range? If you made them on the stove, the timing would definitely be different than my oven time. Thanks for stopping by!

    • Peggy says:

      Hi Mark. Before dropping $ on a new oven, check the temperature of your current one to see if it needs calibration. Most don’t realize the temperature can be changed manually so when you set your oven to 350, you actually get 350. It’s usually easy to look up if you google the make or model of your oven. Best of luck!

  • Liz says:

    Made this for dinner last night & everyone loved it, even my picky kids!! Only thing I did differently was sear the chicken in a pan first. Definitely a keeper, thank you!

  • Liz says:

    I usually like to sear meat before I put in the oven to get a nice crust. Should I just deduct a few minutes from the cooking time?

    • Hi Liz! You can try reducing the time, my only concern would be that searing it wouldn’t necessarily cook the middle. If you reduce it by a few minutes just make sure to test the center with a thermometer to check for doneness. Enjoy!

  • Jean says:

    Very good I double it love that paprika.i deboned my chicken thighs it only cost 5bucks!

  • S. Delgado says:

    I did not care for the cauliflower recipe. I thought the cauliflower would be somewhat crunchy but instead it was mushy. The flavors were not all that great either.

    • Hi! I assume you’re referring to the mashed cauliflower recipe I suggest as a side for these chicken thighs. It’s a mashed cauliflower recipe, therefore it has a smooth consistency, like mashed potatoes. Thanks for stopping by!

  • Olya says:

    Absolutely delicious, my husband and teenage son both said it’s their favorite rub!

  • Erika says:

    I love baked chicken thighs and am always looking for good spice combinations. I like to add some baby potatoes and sliced Brussels sprouts to the pan too. 🤤

  • Barb says:

    Absolutely delicious !
    I used hot paprika because I love a little spice . Paired with jasmine rice and roasted broccoli and homemade applesauce . A winner !!

  • Tam says:

    This was not good, way too much paprika and it tasted too salty! Will not be making it again

    • Hi Tam. Sorry to hear you didn’t enjoy these. 2 teaspoons of paprika is really not a lot for 3 pounds of chicken, but if you don’t like paprika, then any amount would probably be too much. As for the salt, the usual recommendation is 3/4 teaspoon per pound of chicken. As you can see, my recipe actually calls for much less than that. Again, though, if you’re sensitive to salt, any amount may be too much, which is why I added “or to taste” after the amount of salt. Thanks for stopping by and leaving your opinion!

    • Barb says:

      Just adjust the seasoning to your taste . Everyone is different . It was delicious !

    • Kittie Reiners says:

      Did you use kosher salt? It’s not as salty tasting as regular salt.

  • Alysa says:

    What about for bone in thighs?

  • Paola says:

    I made these for dinner last night and they are not only the easiest thing I’ve cooked, but absolutely delicious! My husband loved them (not a chicken guy) and my kids too. It is now officially included in my “sure bet” list of recipes! Thanks for sharing, please keep posting things like this.

  • Dawn Conklin says:

    Chicken thighs are something we really enjoy here, they always cook up nicely. I think they would go well with your Instant Pot Spanish Rice 🙂 Will have to try them in a couple days – when this heat wave breaks!

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