Chicken Thigh (Bone-In)
Chicken · Protein
Beginner
Best Method
OVEN
Roast 425°F, 35-40 min skin-up.
Even cooking through bone. Oven’s ambient heat tenderizes while crisping skin from all sides.
Pull temp: 175°F (thighs are best well-done)
Step-by-Step
1. Pat skin completely dry (paper towels, press hard).
2. Season generously, including under the skin.
3. Place skin-up on sheet pan or in oven-safe skillet.
4. Roast 425°F, 35-40 min.
5. Skin should be golden and crackly.
6. Pull at 175°F — thighs are best well-done.
Size & Portion Guide
Small thighs (5-6 oz): 30-35 min.
Large thighs (8-10 oz): 38-45 min.
Bone-in takes longer than boneless — always use a thermometer.
Secondary Method
STOVETOP
Pan roast skin-down 8 min, flip 5 min.
Pro Tip
Stovetop gives crispier skin but requires more attention.