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How Long to Bake Chicken Thighs (Time & Temp Chart)

Cooking Guide

Exact bake times and temperatures for juicy chicken thighs every time. Covers bone-in skin-on and boneless skinless at 375–425°F / 190–220°C, plus tips from 50+ tested recipes.

Quick Answer

Quick Answer

Bake bone-in skin-on chicken thighs at 425°F / 220°C for 30–40 minutes, or boneless skinless thighs at 400°F / 200°C for 18–22 minutes. Internal temperature should reach at least 165°F / 74°C — dark meat is best at 170–190°F / 77–88°C.

Time & Temperature Chart

All times assume standard chicken thighs. Star (☆) marks our recommended setting.

Temperature Cut Type Time Result
375°F / 190°C Bone-in skin-on 40–50 min Gentle cook, less crispy skin
400°F / 200°C Bone-in skin-on 35–45 min Good all-rounder
425°F / 220°C Bone-in skin-on 30–40 min ★ Crispiest skin, juicy dark meat
375°F / 190°C Boneless skinless 20–25 min Tender, weeknight friendly
400°F / 200°C Boneless skinless 18–22 min Quick, stays juicy
425°F / 220°C Boneless skinless 15–20 min Fast, watch for drying at edges

Always verify with a meat thermometer. Safe internal temperature: 165°F / 74°C (dark meat best at 170–190°F / 77–88°C).

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Other Cooking Methods

Not set on baking? Here are the other ways to cook chicken thighs.

Air Fryer Chicken Thighs

18–22 min at 380°F / 195°C (bone-in), flip halfway
Chicken Thighs Internal Temperature

USDA safe temp and recommended doneness levels
Bone-in vs Boneless Chicken Thighs

Which cut to choose for different recipes

Tips for Perfectly Baked Chicken Thighs

  1. 1

    Use a meat thermometer

    Dark meat is safe at 165°F / 74°C but tastes best at 170–190°F / 77–88°C where the connective tissue breaks down. Pull bone-in thighs at 175°F / 80°C for the best balance of tender meat and crispy skin.

  2. 2

    Pat skin dry for crispiness

    Moisture is the enemy of crispy skin. Pat bone-in skin-on thighs thoroughly dry with paper towels before seasoning. For even better results, salt the skin and leave uncovered in the fridge for 1–4 hours before baking.

  3. 3

    Use a wire rack

    Baking thighs on a wire rack set over a baking sheet allows air to circulate underneath, preventing the bottom from steaming in its own juices. This is the single best technique for crispy skin all the way around.

  4. 4

    Don't skip the rest

    Let baked chicken thighs rest for 5 minutes before serving. Dark meat holds more moisture than breast, but cutting too early still means juices on the plate instead of in the meat.

Frequently Asked Questions

Should I bake chicken thighs at 400°F or 425°F?
For bone-in skin-on thighs, 425°F / 220°C is ideal — it renders the fat and crisps the skin while keeping the dark meat juicy. For boneless skinless thighs, 400°F / 200°C is safer — higher temperatures can dry out the edges before the centre reaches temperature. If you're adding a sauce, drop to 375°F / 190°C to prevent burning.
How do I know when chicken thighs are done?
Use an instant-read meat thermometer inserted into the thickest part, avoiding the bone. The USDA minimum is 165°F / 74°C, but dark meat genuinely improves at 170–175°F / 77–80°C as the connective tissue softens. Unlike breast, you can't overcook thighs easily — they stay moist up to 190°F / 88°C.
Can I bake chicken thighs at 350°F / 175°C?
Yes, but it takes longer — about 45–55 minutes for bone-in skin-on. The lower temperature won't crisp the skin well unless you finish with a few minutes under the grill. It's a good temperature if you're baking thighs in a sauce or casserole where browning isn't the goal.
Do I need to flip chicken thighs when baking?
Not usually. Bake bone-in thighs skin-side up so the skin crisps in the dry heat. Flipping can tear the skin and prevent it from rendering properly. For boneless skinless thighs, flipping halfway can help even cooking, but it's optional — they cook through quickly enough either way.

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