Chicken Thighs Dinner

Get ready for the very best chicken dinner you’ll ever make! These Chicken Thighs are crispy on the outside, melt-in-your-mouth juicy on the inside, and packed with bold, garlicky, herby flavor.

This one-pan wonder comes together with minimal effort and uses just a handful of simple ingredients you probably already have. The golden, flavorful chicken is the perfect answer to busy weeknights or when you want a delicious meal with little cleanup.

It’s a tried-and-true family recipe that never fails—perfect for impressing guests or just elevating your weeknight routine. Serve it up with your favorite sides and watch everyone reach for seconds!

Why You'll Love This Recipe

• Ultra juicy chicken every time, thanks to the bone-in, skin-on thighs
• All cooked in one pan for easy prep and clean-up
• Bursting with garlicky, herby flavor in every bite
• Perfect for meal prep or feeding a crowd with almost no fuss

Key Ingredients for Chicken Thighs Dinner

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

The star of this dish! Bone-in, skin-on chicken thighs create the juiciest, most flavorful results. The skin crisps up beautifully in the oven, while the bone keeps the meat incredibly moist. You can use boneless, skinless thighs if you prefer, but you’ll miss some of that irresistible crispiness and depth of flavor.

Fresh Garlic

Garlic adds a bold, aromatic punch and infuses the chicken with savory depth. For best flavor, mince the garlic yourself rather than using the pre-chopped variety. If you’re out of fresh garlic, garlic powder works in a pinch, but use about one-third the amount.

Olive Oil

Olive oil helps the chicken skin crisp while adding subtle fruitiness to the finished dish. Choose a good-quality extra-virgin olive oil for the best results. If you don’t have olive oil, melted butter or avocado oil make excellent substitutes.

Fresh Thyme & Rosemary

These herbs give the chicken its signature earthy fragrance and bright flavor. Strip the leaves from the stems and chop them finely for even coverage. You can swap in dried herbs (use about half the amount), or try parsley and oregano for a different herby twist.

Lemon

A fresh squeeze of lemon lifts the flavors and balances the richness of the chicken. Slice the lemon and tuck it around the chicken for extra zesty aroma as it bakes. In a pinch, a splash of apple cider vinegar will bring brightness, too.

Instructions for Chicken Thighs Dinner

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by preheating your oven to 425°F (220°C). This high temperature helps the chicken skin get deliciously crispy while locking in those juices.

Season the Chicken

Pat the chicken thighs dry with paper towels (this step is key for crispy skin). Place them in a large bowl or on a plate. Drizzle with olive oil, sprinkle over the salt, pepper, thyme, rosemary, and minced garlic. Rub the seasoning all over so every nook and cranny is covered.

Arrange in the Pan

Scatter the sliced onion in the bottom of a large ovenproof skillet or baking dish. Nestle the seasoned chicken thighs on top, skin side up. Tuck lemon slices around the chicken and pour in the chicken broth around (not over) the thighs.

Bake until Golden

Transfer the pan to the oven. Bake, uncovered, for 35 minutes or until the chicken skin is crisp and golden brown, and the internal temperature reaches 175°F (80°C). If you love extra-crispy skin, turn on the broiler for the last 2-3 minutes, keeping a close eye so it doesn’t burn.

Rest and Serve

Remove the pan from the oven and let the chicken rest for 5 minutes. This helps keep all those delicious juices in the meat. Serve the thighs with a generous spoonful of the pan juices and onions, plus your favorite sides.

Recipe Variations

Spice It Up

Love heat? Sprinkle a teaspoon of smoked paprika and a pinch of chili flakes over the chicken along with the other spices for a smoky, spicy kick.

Make It Mediterranean

Add a handful of pitted Kalamata olives and a few cherry tomatoes to the pan before baking for a bright, tangy Mediterranean flair.

Dairy-Free and Gluten-Free

This recipe is naturally dairy-free and gluten-free! Just double-check your chicken broth if you’re cooking for someone with allergies.

Lemon-Herb Swap

Play with your favorite herbs—try sage, basil, or oregano. Orange or lime slices can swap in for lemon for a new citrusy twist.

Sheet Pan Supper

Toss in some small potatoes, halved carrots, or green beans around the chicken so your veggies roast right alongside for a complete one-pan dinner.

Serving Suggestions

Round out your Chicken Thighs Dinner with fluffy mashed potatoes, roasted vegetables, or a crisp green salad. Garnish each plate with extra fresh thyme and a squeeze of lemon for restaurant-worthy flavor and presentation.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place chicken in a baking dish and warm in a 350°F (175°C) oven for 10-12 minutes until hot and crispy. For the microwave, reheat in 1-minute intervals until heated through, though the skin may lose its crisp. Freeze cooked chicken thighs for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Frequently Asked Questions About Chicken Thighs Dinner (FAQ)

Q: Can I use boneless, skinless chicken thighs?
A: Yes! They’ll cook a bit faster and won’t get quite as crispy, but the flavor will still be excellent. Start checking for doneness at 25 minutes.

Q: Can I make this ahead for meal prep?
A: Absolutely! Cook as directed, then cool and store. Reheat just before serving for a fantastic make-ahead dinner.

Q: What sides go best with Chicken Thighs Dinner?
A: Mashed potatoes, rice, roasted veggies, or a simple salad all pair beautifully with the juicy chicken and pan sauce.

Take your weeknight dinner game up a notch with this easy, flavor-packed Chicken Thighs Dinner! I can’t wait for you to taste how juicy, herby, and satisfying it is. If you make this recipe, please leave a comment and rating—I love hearing what you think!