by Olena

Baked Chicken Thighs (Video)

by Olena

5 from 14 reviews

Baked Chicken Thighs with lots of garlic, crispy skin and so juicy inside! Growing up in Ukraine, my mom always baked these chicken thighs and today they “wow” families and guests around the world.

And ingredients could not be more simple! Just watch. 🙂

baked chicken thighs

Oven Baked Chicken Thighs

My mom’s baked chicken thighs recipe is a restaurant quality dinner. Her version contained mayo though. Back in the 90s in former USSR mayo was everything. 🙂

These days I bake my chicken thighs with garlic, salt, pepper and a sprinkle of fresh herbs at the end. Your head will spin from the aromas.

This is my go-to recipe when:

  • “What’s for dinner?” strikes and brain is blank.
  • When we have guests over and I’m tired.

It is hands off, cheap and hard to screw up recipe. Let’s do it!:)

Baked Chicken Thighs served with cauliflower risotto and garnished with parsley

What Are Seasoning Ingredients?

Are you a garlic lover? I believe that garlic makes everything taste better. And because I’m Ukrainian – if you haven’t cooked with fresh dill, you “haven’t lived”. 🙂

  • Fresh garlic: Make sure to grate garlic rather than mince. Grated garlic is more flavorful.
  • Dried herbs: Any dried herbs like oregano, basil, thyme or rosemary work. Mix them up as well.
  • Salt and pepper

That’s it!

fresh chicken thighs, garlic, dried oregano, salt, pepper and dill on a counter

What Types of Chicken Thighs Are the Best?

Thighs are dark meat thats is naturally more juicy than chicken breasts. Here are types I have experimented with:

  • Bone in and skin on chicken thighs: This is my preference. The result is crispy outside and juicy tender meat inside. Skin prevents thighs from drying out. You can always remove skin afterwards.
  • Boneless and skinless chicken thighs: They turn out less juicy and let’s be honest, look less appealing. But you can bake them as well.
  • Frozen chicken thighs: You can bake slightly thawed and still frozen chicken. Yes, I have done it a million times and ended up with perfect baked chicken thighs. It is fatty part of chicken, so it will not dry out in the oven. Add 10-15 minutes to baking time. Just keep your pretty eye on it.

9 Baked Chicken Thighs in a square baking dish

How to Cook Baked Chicken Thighs

Below we have a video exactly how I do it.

  • Season chicken thighs: Right in ceramic or glass baking dish, toss to coat chicken and seasonings. Use hands or tongs.
  • Marinate a little: Let chicken stand for 10 minutes. In the meanwhile, preheat oven to 450 degrees F. Toss chicken again and arrange in a single layer skin side up, tucking in skin underneath. You want things tight.
  • Bake uncovered for about 30 minutes or until internal temperature reaches at least 165 degrees F. Then using a syringe/baster, pour juice over the thighs and then if you like more crispy skin (who doesn’t?!) broil to your likeness.
  • Let them rest: Remove from the oven, cover and let stand for 5 minutes to allow juices to settle. Do not skip!

how to cook chicken thighs in the oven step by step

Serving Suggestions

Let me introduce you to our Ukrainian spread. 🙂 More often than not we serve baked chicken with:

This is how we often entertain families with “picky eaters”.

Date night-in idea: You can also make cauliflower risotto + golden chicken thighs + glass of white wine.

baked chicken thighs, mashed potatoes and salad

How to Store, Make Ahead and Reheat

Store: Cooked chicken thighs keep well in the fridge for up to 5 days. They are perfect for a meal prep and taste amazing cold. Like my grandma’s chicken burgers, we might sneak one walking by the fridge.

Reheat in preheated 375 degrees F oven for about 15 minutes. Bone in chicken will take longer than boneless. You can also add some of the gelatinized chicken juices at the bottom of the pan.

If you need a make ahead chicken, this recipe is perfect! Just marinate it in all seasonings for up to 2 days. Then bake as per recipe or throw on the grill. Yummmm!

More Chicken Thighs Recipes

Baked Chicken Thighs recipe

Print

Baked Chicken Thighs

5 from 14 reviews

Baked Chicken Thighs with lots of garlic, crispy skin and so juicy inside! Growing up in Ukraine, my mom always baked these chicken thighs and today they “wow” families and guests around the world.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American Ukrainian
Scale

Ingredients

  • 3 lbs chicken thighs, bone in and skin on
  • 23 large garlic cloves, grated
  • 2 tsp oregano, basil or rosemary, dried
  • 1 tsp salt
  • Ground black pepper, to taste
  • Parsley or dill for garnish, finely chopped

Instructions

  1. In 8 x 8 square baking dish, add chicken thighs, garlic, oregano, salt and pepper. Using your hands, toss to coat and let stand for 10 minutes. Preheat oven to 450 degrees F.
  2. Toss chicken again, making sure to spread garlic and spices evenly, and arrange in a single layer skin side up, tucking in skin underneath. You want things tight.
  3. Bake uncovered for 30-40 minutes or until thermometer reads at least 165 degrees F, skin starts to brown and lots of juices accumulate in the dish.
  4. Using a syringe/baster, pour juice over the thighs and then if you like more crispy skin (who doesn’t?!) broil to your likeness.
  5. Remove from the oven, cover and let stand for 5 minutes to allow juices to settle.
  6. Serve warm, skin removed for healthier version with brown rice, quinoa or cauliflower risotto. It’s a restaurant quality date night dinner.

Store: Cooked chicken thighs keep well in the fridge for up to 5 days. They are perfect for a meal prep and taste amazing cold. Like my grandma’s chicken burgers, we might sneak one walking by the fridge.

Reheat in preheated 375 degrees F oven for about 15 minutes. Bone in chicken will take longer than boneless. You can also add some of the gelatinized chicken juices at the bottom of the pan.

Make ahead: This recipe is perfect! Just marinate meat in all seasonings for up to 2 days. Then bake as per recipe or even grill.

Notes

  • You can use bone in/skin on or boneless/skin off chicken thighs. My preference is bone in and skin on – skin helps meat stay moist and you can always remove it after.
  • You can bake slightly thawed and still frozen chicken thighs. Add 10-15 minutes to baking time and keep your eye on them.
  • Mix and match dried herbs.
  • To make it a one pan dinner, check out my roasted chicken thighs and potatoes.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

33 comments on “Baked Chicken Thighs (Video)

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  1. Ok… It’s been a couple of months since last making this. I thought what am I going to make to use chicken thighs I had in the freezer? And, then the light went look at what Olena has & realized I’d made this before & it was DELICIOUS! Long story short… this is in oven now… dinner tonight!

  2. THIS, THIS RECIPE, has made my life so much easier!!!!! I had no idea what to make for dinner after getting home from work. I found a bag of frozen thighs and though, “oh great, now what?” A quick Google search found this recipe and I followed it exactly and 1 hour later, I had crispy, juicy, fully cooked baked chicken (don’t walk away from broiling the skin,I almost had burnt chicken!)

    Everyone had seconds and my son and husband raved about how yummy it was! This was so easy, simple, and what a timesaver, and delicious!!! Thanks for the recipe, I will definitely take a look around this site for more delicious recipes!

  3. OMG thanks so much for this recipe!! This is so underrated. Simple ingredients but a lot of flavor. Tried doing this in a convection oven and we absolutely loved it!! Actually this is noted on my favorites. <3 Hope you could share more recipes soon. God bless!

  4. Awesome Chicken! I probably did everything wrong – had boneless, skinless thighs. The chicken was totally frozen when I put it in the oven (I don’t plan very well). I rolled the frozen ice cubed group of thighs in olive oil and rubbed on the directed spices. I put the dish in a cold oven (didn’t want dish to break from the extreme temperature) cooked as directed. This was the BEST chicken ever!!!! I believe the high temperature that it’s cooked locks the juices in. Will definitely make again! Thank you for the recipe!

  5. It was so great to find a recipe of the simple and tasty baked chicken from home land 😉 Love your recipes! They always turn out great!

  6. This sounds like a great recipe…but, can I safely put a Pyrex Glass dish in an 450ºF?
    and under the broiler too? ? ?

  7. Hi there! This is our family go to recipe for easy deliciousness meal. We served with sides suggested. Yummy. Have tried many of your recipes over the years. Thank you for all you do!

  8. These were so good and I paired it with the Cauliflower Risotto! I did some extra thighs – put them in the fridge overnight….. next day I sliced them up for sandwiches. The flavour was amazing!
    The Risotto was so good heated up as leftovers.
    Because I’m doing Keto/LC it worked perfectly.

    Thanks Olena!

  9. Hi Olena! Just made this for lunch today – along with your tomato & cucumber salad. Also, served brown rice. While rice was cooking I sauted some red, yellow & orange bell peppers & garlic in olive oil to serve on top of rice. Delicious lunch!!! Another winner meal from you for sure!
    Have a Happy Mother’s Day to you!

    1. Aw, so happy to hear! Are you out of ideas what to cook for dinner yet?:) HAve you tried all my recipes yet?:) Happy Mother’s Day to you as well!

      1. ?No, haven’t run out of ideas on what to cook – nor have I tried everything in your blog as of this time but… eyeing the Chicken Stuffed with Brie, Spinach & Cranberries recipe next! Everything I have made thus far has been pretty darn good; a few repeat performers, too. So, guess you could say my husband & I do indeed enjoy your recipes!?

  10. Why do you cover it at the end? This looks so good and one of those recipes we all need in our back pocket, now that school, sports, homework, etc are starting again! Thanks! You rock!

    1. To let juices settle. It’s always good to let meat rest at the end for a bit covered. Just tastes better.
      I know, right?! I always-always bake chicken thighs. They are so easy and cheap. Enjoy!

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