How Long to Bake Chicken Thighs at 425°F

How long to bake chicken thighs at 425°F

For a quick guide to bake chicken thighs at 425°F, plan on 20–25 minutes for boneless, skinless thighs and 35–45 minutes for bone-in, skin-on thighs. These ranges assume refrigerated pieces of fairly even thickness. Larger thighs, crowded pans, and ovens that run cool may need more time, so use the clock as a starting point rather than the final test.

Quick preparation

Heat the oven fully to 425°F. Pat the thighs dry, then coat lightly with oil and season as desired. Arrange them in a single layer on a rimmed baking sheet or shallow baking dish. Leave about 1 inch between pieces so hot air can circulate and moisture can escape; packed thighs are more likely to steam than brown.

• Boneless: place smooth side down or according to your recipe.
• Bone-in: set skin side up for better browning.
• Use a lined pan for easier cleanup.

How to get crisp skin

For crispy chicken thighs, dry the skin especially well before seasoning. Use just enough oil to coat it, and keep the pieces separated. Bake skin side up without covering the pan. If the chicken is cooked but the skin needs more color, move the pan under the broiler briefly, watching closely so the skin does not burn.

Check the thickest part

Chicken is done when an instant-read thermometer registers 165°F / 74°C in the thickest part of the thigh. Insert the probe from the side if needed, and check away from the bone because contact with bone can distort the reading. Test the largest piece first; if it has not reached 165°F, return the pan to the oven and check again after a few minutes.

Rest before serving

Let baked chicken thighs rest for 5 minutes before serving. This short pause makes them easier to handle and gives the juices time to settle. If your pieces vary noticeably in size, remove smaller thighs as they finish and continue baking the larger ones until they reach the same safe internal temperature.