These Baked Chicken Thighs pack in garlic flavor, crispy skin, and a super tender, juicy middle! Growing up in Ukraine, my mom always made this healthy chicken thigh recipe and today they “wow” families and guests from around the world!
These are one of my favorite weekly rotation chicken recipes along with Instant Pot chicken thighs and baked chicken breast!
Table of contents
Healthy Garlic Baked Chicken Thighs Recipe
I love to have some recipe ‘classics’ I can rely on any time I want that I know taste great and go with everything. This healthy baked chicken thighs recipe is one of those. Whether you have unexpected dinner guests, are drawing a blank on dinner ideas, or just want something that’s fairly hands-off and practically foolproof, these baked chicken thighs are here for you!
Chicken is one of my all-time favorite go-to’s for flavorful, often easy-peasy to prep dishes- which is probably why I have so many chicken recipes to share! Whether you want grilled chicken thighs, Instant Pot whole chicken, or grilled chicken breast – I have a method for everyone!
Plus, my mom’s oven baked chicken thighs are of a restaurant-quality! And I’m not just saying that because of the source – I swear! In fact, the only thing that I’ve tweaked along the way is dropping the mayo she used to add. Back in the 90s in the former USSR, mayo was everything. These days, I get to stick to a simple seasoning of garlic, salt and pepper, and some fresh herbs – you’ll never miss the mayo, I promise (and you don’t have to worry about anyone who can’t eat dairy!).
Best of all, chicken thighs are usually cheaper to buy than chicken breast and are easier to produce tender, juicy results every single time! Plus, they’re fridge and freezer-friendly, making for a super versatile addition to your weekly meal prep!
The Ingredients
- Chicken Thighs: I like to buy organic chicken with outdoor access, whenever possible. You can use bone-in/skin-on or boneless/skin-off chicken thighs. My preference is bone-in and skin on, which helps the meat stay moist and you can always remove it after. Keep reading below for more tips on the best chicken thighs.
- Fresh garlic: Make sure to grate the garlic rather than mince. Grated garlic is more flavorful! Feel free to adjust the amount of garlic based on personal preference.
- Dried herbs: Any dried herbs like oregano, basil, thyme, or rosemary work. Mix them up as well. I’ll often use dill too – I am Ukrainian, after all!
- Salt and pepper: For seasoning, I told you this healthy baked chicken thighs recipe is nice and simple!
- (Optional) Oil: For crispier chicken skin, you can baste the chicken thighs with a little oil before cooking. Use a high-heat cooking oil like avocado oil to avoid smoking. I tend to avoid this as I like how crispy the skin can get following my own cooking method (written below), but this will push it further if you’re not worried about the extra fat/calories!
What Types of Chicken Thighs Are the Best?
Thighs are dark meat thats is naturally more juicy than chicken breasts. Here are the types I have experimented with:
- Bone-in and skin-on chicken thighs: This is my preference. The result is crispy outside with juicy tender meat inside. The skin prevents the thighs from drying out and you can always remove the skin afterward if preferred.
- 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, so it’s an option worth mentioning.
- 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 oven baked chicken thighs. It is a fatty part of the chicken, so it will not dry out in the oven. Add 10-15 minutes to the baking time – just keep an eye on it and the thermometer handy!
How to Cook Baked Chicken Thighs?
- Season the chicken thighs: You can do this tight in a ceramic or glass baking dish. First, pat the chicken dry, then toss to coat the chicken with the seasonings using your hands or tongs.
- Marinate them: Let the chicken stand for 10 minutes. Meanwhile, preheat the oven to 450F/230C. Toss the chicken again and then arrange the chicken thighs in a single layer skin side up, tucking in the skin underneath. You want things tight – this will help it crisp up more in the oven.
- Bake uncovered: For about 30 minutes or until the internal temperature reaches at least 165 degrees F. Then using a syringe/baster, pour some of the juice over the thighs. For crispier skin, finish the baking process by broiling the chicken for a few minutes until it reaches your desired crispiness.
- Let the baked chicken thighs rest: Remove them from the oven, and let them stand, covered, for 5 minutes to allow the juices to settle. Do not skip this step!
How To Serve
The best thing about a simple baked chicken recipe is that it’s so super versatile, you can pair it with anything – almost anything, anyway! Here are just a few of the ways I like to enjoy these healthy baked bone in chicken thighs.
- Potatoes: Chicken and potatoes are a classic match. Mashed potatoes, roasted potatoes (or sweet potatoes), even a potato hash. Even better, the leftover chicken juices will taste wonderful when poured over the potatoes! To prepare a one-pan dish, check out this recipe for roasted chicken thighs and potatoes.
- Grains: Serve the chicken thighs with plain brown rice or quinoa – or your favorite flavored dish. For example, this black bean quinoa casserole, spinach artichoke quinoa casserole, Tex Mex rice, and beans with zucchini, For a lower carb option, ditch the rice for cauliflower rice instead – like this cheesy cauliflower rice.
- Veggies: One of the easiest ways to add veggies with your baked chicken, is to use baked veggies; like these roasted brussels sprouts, garlic green beans, roasted asparagus, or roasted cauliflower. In a hurry? Try these Instant Pot steamed vegetables.
- Salad: On days when it’s warmer (or for the chicken leftovers), pairing with a green salad is refreshing and nutritious! I love eating with cucumber tomato salad, spinach salad, lemony kale salad, or even brussel sprout salad.
In the top photo, I’ve even paired this garlic chicken with cauliflower risotto and it was amazing!! There is also lots of room for turning this into a one-pan dinner like I did with this one pan chicken and potatoes, and baked chicken and peppers!
How to Make Ahead, Store, and Reheat
Make-Ahead: If you need a make-ahead chicken, this recipe is perfect! Just marinate it in all the seasonings for up to 2 days, covered in the refrigerator. Then bake as per the recipe or throw on the grill. Yummmm!
Store: Cooked chicken thighs keep well in the fridge for up to 5 days, covered well.
Reheat: Reheat the chicken in a preheated 375F/190C 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 saved them.
FAQs
You sure can! To extend the shelf life of the baked chicken thighs even further, store them in an airtight container in the freezer for between 4-6 months. Thaw in the refrigerator overnight before reheating.
Whether you want to know how long to bake boneless chicken thighs or bone-in – the most important thing to remember is that the internal temperature must reach 165F/74C. Especially as the thighs can differ in size. Unlike chicken breast, chicken thighs remain pinkish-brown even fully cooked- so the internal temperature is definitely the best way to make sure it is safely cooked through.
To check the temperature, push your thermometer into the thickest part of the chicken- wait several seconds (10-15) for the temperature reading to stabilize.
As a guideline, most chicken thighs (skin-on, bone-in) bake for between 35-40 minutes at 425F/220C.
Increase the baking time by around 5 minutes for every 25F degrees you lose (i.e 400F= 40-45 minutes, 375F= 45-50 minutes, etc. For skin-off, boneless chicken thighs you can usually reduce the baking time by around 10 minutes.
This method already produces fairly crispy baked chicken thighs. For the crispiest results, follow the following tips:
– Don’t overcrowd your pan! If you do, then the chicken ends up steaming and you’ll have soggy results.
– Optionally ‘sear’ the chicken. Sear the chicken skin-side down in a hot pan with a little oil for several minutes (3-5) to form a crispy ‘crust’ before baking. I’ll avoid this step usually to save washing up and less effort!
– Use a little oil – This recipe is oil-free, using just the chicken juices at the end of the baking process for crispy skin. However, you could lightly brush the dry chicken thighs with a little oil before seasoning for even crispier results.
Other Recipe Tips
- Other chicken cuts: This simple seasoning will work just as well with different cuts of chicken; drums, wings, breasts, etc. Just remember that the cooking times will vary based on what cuts you’re using!
- The seasoning: Once you have the method for baked chicken thighs down, then playing around with the seasoning is super fun; add red pepper flakes for spice, your favorite dried herbs, a little mustard for tang, etc.
- Use a rimmed baking sheet: These baked chicken thighs produce a lot of natural juices so you want to use a deep dish to gather all the juices.
- The chicken juices: One of the best things about this baked chicken thighs recipe is all the yummy juices leftover after cooking. Since this uses such a simple seasoning, the juices are perfect for making homemade chicken gravy and other sauces.
More Healthy Chicken Thighs Recipes
- Slow cooker Thai chicken thighs
- Greek chicken
- Honey garlic chicken
- Healthy fried chicken
- Slow cooker whole chicken and pasta
You might also enjoy browsing through all my healthy chicken recipes!
Baked Chicken Thighs {Ukrainian Mom’s Recipe}
Ingredients
- 3 lbs chicken thighs bone in and skin on
- 2-3 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
- 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.
- 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.
- 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.
- Using a syringe/baster, pour juice over the thighs and then if you like more crispy skin (who doesn’t?!) broil to your likeness.
- Remove from the oven, cover and let stand for 5 minutes to allow juices to settle.
- 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 patties, 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.
Video
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.
- Fresh garlic: Make sure to grate garlic rather than mince. Grated garlic is more flavorful.
- You can bake slightly thawed and still frozen chicken thighs: Add 10-15 minutes to baking time and keep your eye on them.
- Dried herbs: Mix them up, use what you have. If it’s summer, use fresh herbs from your garden.
- One pan dinner: check out my roasted chicken thighs and potatoes.
- 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.
- Mashed potatoes because those juices are begging to be poured over a creamy mash.
- Or brown rice or quinoa – I often make both in my Instant Pot.
- And what an Eastern European meal is without a cucumber tomato salad?!
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Love all of your recipes, Olena! Thank you for sharing all your tips for healthy, tasty cooking!
Glad you are enjoying the recipes, thanks for being here!
Made this tonight and everyone loved it! So delicious! I used one pack of bone in skin on chicken thighs and one pack of bone in skin on chicken drumsticks so I doubled all the spices and olive oil. Additionally I used a massive bowl to coat the chicken in and then spread out on two cookie sheets as I didn’t have a pan that size. I used coriander instead of cumin and red potatoes as that’s what I had on hand. My very picky son said it was one of his favourite meals of all times! Love this recipe and will definitely make this again! Thank you 💜
YOU DON’T ADD ANY LIQUID TO THIGHS PRIOR TO BAKING, Olena?
No.
My extraordinarily picky two year old and my protein-loathing 5 year old gobbled it up, and the adults loved it too. This is going into our regular rotation! Thank you so much!
Fantastic! Glad everyone enjoyed the recipe!
Excellent recipe! I used a cast iron skillet (in the oven)since the temps. are so high. The results were a juicy tender thigh with a nice crisp skin.
Best Chicken recipe I’ve ever made. My husband is crazy about these chicken thighs. I use about 5 cloves of garlic, Herbes De Provence and all those pieces of garlic that are left when you are done grating them go under the chicken thighs. Thank you! I look forward to trying more of your recipies 🙂
I’m so happy your family loved the recipe. Thanks for sharing that with me!
Yet again another one of your winning recipes! My whole family loved it!
That is so amazing to hear! Glad you enjoyed my recipe!
Delicious!! Thanks for this fabulous recipe everyone looks forward to this meal!
Getting ready to try, smells excellent! Thank you!
Taste test! 🙂
Perfect juicy, tender chicken pieces with crispy skins that are wonderfully flavourful. The baking dish had some empty corners that I filled with potato chunks and they came out soft inside and crispy on top. This recipe is marked as a favourite.
So yummy!!! We really enjoyed the simplicity of this chicken that was packed with juicy flavor!! Thank you!!
You are very welcome Cathi!
So simple yet so delicious! A new family favourite!
Loved it! Quick and easy to make. Yummy and juicy to eat. Made it once. Will make it again.
Thanks so much for the feedback. I am so pleased that you enjoyed the recipe.
Absolutely delicious!? So tasty and moist, smells so good in the house when cooking. Served it with your healthy mashed potatoes? and tomato cucumber salad? just as in your video, everything was soooo good!
Perfect combo for yesterday gloomy day in Vanvouver.
Thanks for sharing your feedback Marie! And yes, it is a perfect meal to cook on a gloomy day!
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!
Hi Tricia! I am so happy this is on your dinner menu again tonight!
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!
Your comment made my day Kim! So happy you found my chicken thighs recipe!
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!
So happy you enjoyed my chicken thighs recipe 🙂
Thanks. I was specifically looking for a simple recipe for chicken thighs!
You are welcome Karen!
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!
Glad the recipe ended up working out so well for you Angie!
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!
Awe thanks so much Olena! Made my day 🙂
This sounds like a great recipe…but, can I safely put a Pyrex Glass dish in an 450ºF?
and under the broiler too? ? ?
Mine was fine. I believe it is more about sudden T changes. You can read more about using Pyrex here https://www.pyrexhome.com/product/4-piece-glass-bakeware-set-red-lids
My Pyrex dish burst into a thousand pieces when I tried to bake then broil chicken. (not this recipe) Don’t make the same mistake I made!
Delicious! Can’t wait to make it again! The photos and videos were very helpful, too!
That’s so great to hear!
Great! Really enjoyed it
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!
You are so welcome, Trish. Thank you so much for letting me know.
Really easy and tasty!
Fantastic! Glad you enjoyed the recipe, Jen!
Looks so good I will make it
Please let me know how you like it.:)
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!
Yay! Hi Karen! So happy you enjoyed the recipe and you know we are waiting for you her on the island!:) xoxo
Terrific recipe! Juicy, flavorful, quick and easy! Looking forward to making it again soon. 🙂
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!
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!
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!
Happy to hear.:) More is coming!
The best baked chicken thighs I have ever tried!
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!
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!