Oven Baked Chicken Thighs, Perfectly Crispy Every Time
Let’s be real—weeknight dinners can feel like a chore. You want something easy, something that actually tastes good, and bonus points if there’s minimal cleanup. That’s where these oven baked chicken thighs come in. Crispy skin, juicy meat, bold flavour, and just one pan to wash. Oh—and there’s an herby yogurt sauce on the side that might just steal the show. This is the kind of 1 pan oven roasted chicken thigh recipe that makes you feel like a kitchen boss without breaking a sweat.
Ingredients:
Chicken Thighs
- 8 bone in skin on chicken thighs
- 2 tbs olive oil
- 3 tbs tomato paste
- 2 tbs greek yogurt
- 5 cloves garlic, sliced
- 1 1/2 tsp salt
- 1 1/2 tbs smoked paprika
- 1 tbs oregano
Herb Sauce
- 4 tbs Greek yogurt
- 1 handful mint or cilantro
- 1/2 jalapeno
- 1 tbs olive oil
- 1 tbs red wine vinegar
- 1 pinch salt
Instructions:
- Toss chicken thighs into an oven safe baking dish and marinate chicken with olive oil, tomato paste, Greek yogurt, garlic, salt, smoked paprika, and oregano. Massage with you hands and allow to marinate for 1 hour or overnight for best results.
- Preheat oven to 450F.
- When chicken is down marinating, place onto a baking sheet that is lined with a wire rack. If you do not have a wire rack, no stress. Make sure not to over crowd the pan. Bake chicken for 35-40 minutes.
- While chicken is baking, make the herb sauce. Toss the yogurt, herbs, jalapeno, olive oil, red wine vinegar, and salt into a blender and blend until smooth.
- Serve with rice or a salad! Enjoy!
Why Skin-On Chicken Thighs Win Every Time
If you’re still riding the boneless skinless chicken breast train, it’s time to hop off and try skin on chicken thighs. They’re naturally juicier, more flavourful, and they don’t dry out like chicken breasts tend to do.
And for baked dishes? Total game-changer. The fat under the skin crisps up beautifully in the oven, giving you that golden crust that feels like a cheat meal (but isn’t). When you want flavour without fuss, oven roasted chicken thighs are the move.
Next Level Marinade
Flavor starts with the marinade. I like to mix 1 tbs olive oil with tomato paste, yogurt, garlic, smoked paprika, oregano, and salt.
You’re not just adding seasoning to the outside. You’re creating layers of bold, tangy, smoky flavor that seeps into every bite.
Tomato paste adds depth, the yogurt tenderizes and keeps things juicy, and that olive oil helps carry all that goodness into the meat. If you’ve ever asked yourself how to prep chicken thighs for max flavour, this is the answer. Let ‘em marinate for 30 minutes, or better yet—overnight.
Crispy Skin, Juicy Centre
You don’t need a bunch of tools or ingredients to make great food—just the right ones. That’s why this is a true 1 pan chicken thigh recipe.
One baking sheet. One pan to wash. One juicy, delicious result.
You’re looking for that golden, crispy crust to form. This will give your oven roasted chicken thighs that deliciously crisp skin on the outside and juicy, tender meat on the inside.
In less than an hour (with most of that being hands-off), dinner’s done.
Let’s Talk Sauce: Cool, Creamy, and Herby
While the chicken’s doing its thing in the oven, whip up the sauce that takes this recipe from good to can’t-stop-eating-it.
This sauce has serious personality. Greek yogurt brings that creamy tang.
Cilantro or mint keeps things fresh and punchy. Jalapeño adds a little zip, and a splash of red wine vinegar or lemon juice wakes everything up. You can blend it smooth or keep it rustic and chunky—your call.
Pro tip: This sauce also slaps on grilled veggies, flatbreads, or as a dip with chips. It’s like the cousin of tzatziki with a spicy edge.
Oven Baked Chicken Thighs: Substitutions & Shortcuts
Cooking should be fun, not stressful. Here are a few swaps if you’re short on ingredients:
- No Greek yogurt? Sour cream or labneh works beautifully.
- Out of tomato paste? Sub in harissa or even a touch of miso for depth.
- Mint vs. cilantro? Go with whichever herb you’ve got (or love). Parsley even works in a pinch.
- Want it spicier? Add a pinch of chili flakes to the marinade or toss a full jalapeño in the sauce.
What to Serve It With These Oven Baked Chicken Thighs
You’ve got crispy, juicy chicken and that herby sauce. Now what? I love this dish with a quick salad (something crunchy and bright), roasted sweet potatoes, or rice to soak up every drop of sauce.
Want to turn it into a meal prep all-star? Serve it over couscous with roasted veggies and drizzle the sauce on top. You’ll have lunches that make coworkers jealous.
Feeling inspired? Try it with Greek chicken salad bowls for a full Mediterranean vibe.
Oven Baked Chicken Thighs: Final Thoughts
This chicken recipe is one of those “make it once, crave it forever” kinds of meals. Between the crisp skin, juicy middle, bold marinade, and punchy herby sauce—it just hits every time.
You’ll want to make it again, share it with friends, and maybe even double the batch. Trust me when I say: this isn’t just another easy chicken thigh recipe—it’s the best chicken thigh recipe you’ll have in your back pocket.
One bite, and you’ll wonder how you ever cooked chicken any other way.
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Looking forward to making these. Your recipe instructions do not include searing the thighs first in a pan, although this step is included in your notes above. Does it make a difference if you sear first vs just popping into the oven after marinating?
Hi Libby! Searing the thighs is an option if you want that extra golden crust and a bit more flavor. That said, I didn’t sear them for this recipe and they still turned out tender and super tasty straight from the oven. So totally up to you—both methods work!
Loved the flavour but not the blackened skin. Following the directions the skin got too black, plus my husband doesn’t even like chicken skin. The sauce was good but too tart so I added a bit of mayonnaise and it was better. I might try boneless thighs and do them on the bbq next time.
Totally hear you on the skin—high heat can definitely cause it to blacken quickly, especially with marinades that have natural sugars. Boneless thighs on the BBQ sound like a great idea (and easier for skinless preferences too!). Let me know how round two goes!
It was all the things chicken should be…moist, tender, and crispy on the outside.
Delicious and now a family fave. So easy that I don’t even need to follow the recipe anymore.
Made this many times…but did bbq the chicken. Love the sauce, made with both mint and cilantro. Love your recipes…usually quick, flavourful and healthy. Thank you 🙏