How to Bake Chicken Thighs

In this post I want to show you how to bake chicken thighs. It really is not hard to do so as they tend to be fattier than chicken breast. It is hard to screw it up.

We are going to use skinned chicken thighs for this recipe in order to save ourselves some unwanted and unnecessary calories. However, you can go ahead and leave the skin on. Actually, I sometimes go ahead and cook my chicken thighs with the skin and remove it before I serve. That will definitely assure a moist and tender piece of chicken.

This is one of those recipes that can be made very quickly and easily. Go ahead and make more that you need so you can use the left overs for making soft chicken tacos or taking it to lunch the next day. I made 12 – 6 for lunch today and 6 for soft chicken tacos tomorrow.

Here is how to bake perfect, moist and tender chicken thighs:

12 chicken thighs – skinned
Salt/ Pepper/ Cumin
4 large garlic cloves – minced
4 scallions – chopped
3 TBS chopped cilantro
Juice of a small orange
Juice of a medium lime

Preheat your oven to 375 degrees.

Place the chicken thighs in a pan. Season with salt, pepper and cumin. Add the cilantro, garlic and scallions. Drizzle with the juices.

Place chicken into oven and bake for about 25 to 35 minutes – until completely cooked through (an inserted thermometer should read 170 degrees). If the chicken is not cooked through in this time, cook it for longer. Do not eat raw chicken. Remove from oven and roll in sauce.

Serve with Mexican rice and a salad. Enjoy!

Print the Quick Roast Thighs Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

6 Comments

  • April 4, 2011

    Don

    This was the best chicken I have tasted in my life. I accidentally cooked it at 350 instead of 375, so it took so long that the chicken started to dry out a bit, but even then it was awesome. I followed your mexican rice recipie and that was good too, but the chicken impressed everyone! I will be memorizing this recipe. Thank you.

  • April 4, 2011

    theFrugalChef

    Hi Don!
    YAY! I am so happy you liked the chicken! It is so easy to make and yet so complex in flavor! Thank you so much for letting me know! I really appreciate it! Have a great week!
    Mary Ann

  • May 15, 2012

    Kristy

    Mary Ann – can I use skinned chicken quarters for this? I’ve never cooked chicken quarters before…
    thanks~

  • March 2, 2016

    Lorener

    This has become a regular dish in my house! It is delicious!!!
    Thank you Mary Ann!

  • April 15, 2016

    LB

    Long story short my chicken thighs are baking in chicken stock at 375°, and has 10 more minutes left out of 30. Can I leave it in longer because my guest is running another half hr late.

  • April 15, 2016

    mary ann allen

    Hi there!
    I assume by now you have already eaten your chicken! Hopefully it came out perfectly for you. Thanks!
    Mary Ann

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