These oven baked chicken thighs are juicy, flavorful & exactly what you’re looking for in a chicken recipe. Smothered in a sweet soy sauce that makes itself in the pan, this is an easy weeknight dinner you’ll love.
Oven Baked Chicken Thighs
Prepare to fall in love with these savory, crispy, and tender baked chicken thighs seasoned to perfection with a fragrant blend of paprika, thyme, basil, and rosemary. The chicken is transferred to a baking dish and then drenched in a tangy, homemade marinade, a mix of soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic. After marinating in the fridge, these flavor-infused thighs are baked to a juicy tenderness and finger-licking deliciousness!
Why We Love This Chicken Recipe
- Marinade Magic: The mix of soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic creates a savory-sweet marinade that infuses the chicken, ensuring juicy and flavorful meat.
- Easy to Prepare: The recipe is easy and simple, perfect for any home cook. The prep work is minimal, and the oven does most of the cooking.
- Versatility: This chicken dish pairs well with various side dishes, from roasted vegetables to mashed potatoes or a simple green salad, making it easy to complete a meal.
- Suitable for Different Occasions: Whether it’s a casual weeknight dinner or a more formal gathering, this baked chicken thigh dish can fit any occasion.
- Delicious Pan Sauce: The flavorful pan sauce produced during baking adds an extra layer of deliciousness when drizzled over the chicken and any side dishes.
Ingredients For The Best Chicken Marinade
- You’ll need low-sodium soy sauce, maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and garlic to create the marinade for the chicken thighs.
How To Bake Chicken Thighs
Quick chicken thighs recipes are a must around here – one of my go-to’s is my top-rated recipe for these juicy Stove Top Chicken Thighs. But these oven baked chicken thighs have plenty of flavor; the dark meat is yummy and tender, and they work perfectly when roasted. For this recipe, I use bone-in skinless chicken thighs. The skin is pretty awesome but packs too many calories and fat, so I almost always remove it.
- Start with making the marinade by combining low sodium soy sauce, maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and garlic.
- Season the chicken with salt, pepper, sweet paprika, and dried herbs. Rub in the seasonings. Transfer chicken to a baking dish and pour marinade over the chicken, cover, and set in the fridge for at least 1 hour, or up to 4 hours.
- Preheat oven to 425˚F. Remove chicken from the fridge, uncover, and bake for 35 minutes or until internal temperature reaches 165˚F. Halfway through cooking, baste the chicken thighs with the liquid. For a nicely browned top, turn on the broiler and cook for 4 more minutes or until golden.
- Remove the chicken thighs from the oven, rest for several minutes, and then serve with the pan sauce.
Tips For Oven Baked Chicken Thighs
- Marinating Time: While this recipe calls for at least 1 hour of marinating, leaving your chicken to soak in the marinade for a longer period (up to 8 hours) can deepen the flavor. However, avoid marinating for more than 24 hours as the acid in the marinade can start to break down the meat and alter its texture.
- Basting: Basting the chicken halfway through cooking with the liquid not only keeps the meat juicy but also adds an extra layer of flavor.
- Temperature Check: Ensure your chicken is cooked properly by using a meat thermometer. The internal temperature should reach 165˚F. That’s 74˚C.
- Resting Time: Allow the chicken to rest for 5 minutes after taking it out of the oven. This helps the juices redistribute throughout the chicken, making it more moist and flavorful.
What Can I Serve With Chicken Thighs?
- Chicken thighs are great with Hasselback Potatoes, Mushroom Rice, Creamy Asparagus Pasta, and these oven-roasted vegetables. You can also use them in chicken salads and sandwiches.
How To Store Cooked Chicken Thighs
- Store completely cooled leftovers in an airtight container and keep in the fridge for up to 4 days. You can also keep cooked chicken thighs in the freezer for up to 3 months.
More Chicken Thighs Recipes
- Spicy Sweet and Sticky Chicken Thighs
- Garlic Sauce Chicken Thighs
- Grilled Chicken Thighs with Brown Sugar Glaze
- Instant Pot Sticky Chicken Thighs
Marinated Oven Baked Chicken Thighs
- 6 to 8 bone-in, skinless chicken thighs, (1.5 to 2 pounds, total)
- salt and fresh ground black pepper, to taste
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- Season chicken thighs with salt and pepper.
- Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning over each piece of chicken.
- Transfer the chicken thighs to a 9×13 baking dish. Set aside.
- In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic; whisk until thoroughly incorporated.
- Pour the marinade over the chicken thighs. Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
- Preheat oven to 425˚F.
- Remove chicken from the fridge and let stand on the counter while the oven preheats.
- Remove the cover and bake the chicken for 35 minutes, or until internal temperature reaches 165˚F. Halfway through cooking, baste the chicken with the liquid.
- Turn on the broiler and continue to bake for 3 to 4 more minutes or until golden brown on top.
- Remove the chicken thighs from the oven and let stand 5 minutes on the counter.
- Serve the chicken with the pan sauce and garnish with green onions.
- Chicken Thighs: I used bone-in skinless chicken, but skin-on, bone-in chicken thighs can produce juicier and more flavorful meat.
- Marinating Time: While this recipe calls for at least 1 hour of marinating, you can marinate the chicken for up to 8 hours. Avoid marinating for more than 24 hours as the acid can start to break down the chicken and make it mushy.
- Basting: Basting the chicken halfway through cooking keeps the meat juicy and adds extra flavor.
- Temperature Check: The internal temperature of cooked chicken should register at 165˚F.
- Resting Time: Allow the chicken to rest for 5 minutes after taking it out of the oven to help the juices redistribute throughout the chicken.
- Store leftovers in an airtight container and keep them in the fridge for up to 4 days. You can also keep cooked chicken thighs in the freezer for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.