How long to bake chicken thighs at 350, 375, 400 and 425°F
Bake bone-in thighs at 400°F for 35 to 45 minutes and boneless thighs for 20 to 30. Times for 350, 375 and 425°F too, plus the 165°F safety check.
At 400°F, bake bone-in, skin-on chicken thighs for 35 to 45 minutes and boneless, skinless thighs for 20 to 30 minutes. Those are starting points: the thighs are done when the thickest part reads at least 165°F on a food thermometer.
Thigh size, the pan and how accurate your oven is all move the clock, so the table below gives a range for each oven temperature. Start checking at the short end of the range.
Key takeaways
- At 400°F, plan on 35 to 45 minutes for bone-in thighs and 20 to 30 minutes for boneless thighs.
- The USDA safe minimum for chicken thighs is 165°F, measured in the thickest part without touching bone.
- Pat the skin dry and bake thighs uncovered, in a single layer, for the crispiest skin.
- Bigger thighs, a crowded pan and a cold start from the fridge all add time, so go by the thermometer, not the timer.
Baking times for chicken thighs
Use this table for fresh or fully thawed thighs, baked in a preheated oven on a rimmed sheet pan or in a baking dish. Times are ranges because thighs vary a lot in size, from small boneless pieces to big bone-in ones.
| Oven temperature | Bone-in, skin-on | Boneless, skinless |
|---|---|---|
| 350°F | 50 to 60 minutes | 30 to 40 minutes |
| 375°F | 45 to 55 minutes | 25 to 35 minutes |
| 400°F | 35 to 45 minutes | 20 to 30 minutes |
| 425°F | 30 to 40 minutes | 20 to 25 minutes |
Smaller thighs finish at the short end of each range and large ones at the long end. If you are baking a mix of sizes on one pan, pull the small ones first.
Which temperature should you choose?
400°F is the best all-round choice for bone-in, skin-on thighs. It is hot enough to render fat and brown the skin in under an hour, and it is forgiving if the thighs run a little long.
- 350°F is gentler and gives you more room for error, but the skin browns less and the bake takes close to an hour.
- 375°F is a middle setting that works well when you are baking something else alongside, such as potatoes or a tray of vegetables.
- 425°F is fastest and browns the most. Check early, especially with small thighs, because the outside can darken before the center is done.
Boneless, skinless thighs have no skin to crisp, so a hot oven mostly saves time. They cook quickly at 400 or 425°F, and they stay moister if you do not leave them in much past the safe temperature.
How to tell chicken thighs are done
The only reliable way to know chicken is done is to check its temperature. The USDA safe minimum internal temperature for all poultry, including thighs, is 165°F.
- Push an instant-read thermometer into the thickest part of the thigh.
- Keep the tip in the meat and away from the bone, which can throw off the reading.
- For boneless thighs, which are thin, slide the probe in from the side so the tip reaches the center.
- If you have thighs of different sizes, check each one. If one reads below 165°F, put it back in the oven and check again in a few minutes.
Color is not a good test. According to USDA, pink can show up in safely cooked chicken, and chicken can look done before it has reached a safe temperature. Clear juices are not proof either.
Is 165°F too low for thighs?
165°F is the safety minimum, and thighs are safe to eat at that temperature. But dark meat has a lot of connective tissue, which softens the longer it cooks, so many cooks take thighs to somewhere between 175°F and 185°F for a more tender, easy-to-pull result.
That is a texture preference, not a different safety rule. If you cook thighs to a higher temperature, they are still safe, and they will need a few extra minutes beyond the times in the table. If you like a firmer bite, you can serve them as soon as they reach 165°F.
How to bake chicken thighs
You do not need a recipe for plain baked thighs, just a method that works every time. This one suits six bone-in thighs.
- Preheat. Heat the oven to 400°F with a rack in the middle. Let it come fully to temperature before the pan goes in.
- Dry the skin. Pat the thighs very dry with paper towels. Moisture on the surface makes steam, and steam keeps skin soft.
- Season. Rub the thighs with about 1 tablespoon of oil, then season with salt, pepper and whatever else you like, such as paprika or garlic powder. A good starting point is 1 teaspoon of kosher salt for six thighs.
- Space them out. Arrange the thighs skin-side up in a single layer with a little room between them. A crowded pan traps steam.
- Bake uncovered. Bake for 35 to 45 minutes, then check the thickest part with a thermometer.
- Rest briefly. Let the thighs sit for a few minutes before serving. Resting helps the juices settle and makes the meat easier to handle, but it is not a food safety step for chicken.
If the skin needs more color after the meat has reached a safe temperature, finish under the broiler for a minute or two and watch closely.
Covered or uncovered?
Bake skin-on thighs uncovered for browned, crisp skin. Covering the pan holds in steam and softens the skin. For boneless thighs in a sauce, you can cover the dish for part of the bake to keep the meat moist, then uncover it near the end so the surface can brown.
Baking thighs from frozen
USDA says chicken can be cooked from the frozen state in the oven or on the stove, and the cooking time may be about 50 percent longer. You still need to confirm that the chicken has reached 165°F with a food thermometer. Thawing in the refrigerator first gives more even results. USDA also says not to cook frozen chicken in a slow cooker or microwave.
Why thighs can take longer than the chart says
If your thighs are not done when the table says they should be, one of these is usually the reason:
- Size. A thick, large thigh takes noticeably longer than a small one.
- Cold chicken. Thighs straight from the refrigerator take longer to heat through than thighs that have sat out briefly. Do not leave raw chicken out for more than 2 hours (1 hour if it is above 90°F).
- Crowded pan. Thighs packed together or sitting in liquid steam instead of roast.
- Oven accuracy. Home ovens can run noticeably hotter or cooler than the dial says. An inexpensive oven thermometer shows you what yours really does.
- Opening the door. Every peek lets heat out, so check once near the end of the shortest time.
Serving and storing baked thighs
Serve thighs hot with something that soaks up the juices: rice, roasted vegetables or a pile of mashed potatoes. For a bigger dinner, thighs can bake on one pan with sturdy vegetables such as carrots or potato chunks.
Refrigerate leftovers within 2 hours of cooking (within 1 hour if the room is above 90°F). Cooked chicken keeps in the refrigerator for 3 to 4 days, and you should reheat it to 165°F. For more on how to check the doneness of every cut, see our guide to chicken internal temperature.
Frequently asked questions
How long do chicken thighs take at 400°F?
Bone-in, skin-on thighs take about 35 to 45 minutes at 400°F, and boneless, skinless thighs take about 20 to 30 minutes. Check that the thickest part has reached 165°F before serving.
How long should chicken thighs bake at 350°F?
At 350°F, bone-in thighs take about 50 to 60 minutes and boneless thighs take about 30 to 40 minutes. Use a thermometer to confirm they are done.
Should I bake chicken thighs at 350°F or 400°F?
Choose 400°F for faster cooking and better browning, especially with skin-on thighs. Choose 350°F if you want a gentler bake and have extra time, or if you are baking something else at that temperature.
Is 40 minutes at 375°F enough for chicken thighs?
It can be for smaller bone-in thighs, but bigger ones often need 45 to 55 minutes at 375°F. Boneless thighs are done much sooner, usually in 25 to 35 minutes. The only way to know is to check that the thickest part of the thigh has reached 165°F.
Do I need to cover chicken thighs when baking?
Not if you want crisp skin. Bake skin-on thighs uncovered. You can cover boneless thighs in sauce for part of the bake to keep them moist.
Is it safe if the chicken is pink near the bone?
Check the temperature rather than the color. USDA explains that pink color can remain in chicken that has been cooked safely, and that only a food thermometer can show whether chicken has reached a safe temperature throughout. If the thickest part reads 165°F or higher, it is safe to eat.
What temperature are baked chicken thighs done?
The USDA safe minimum is 165°F. Many cooks prefer thighs at 175°F to 185°F for more tender meat, but that is a matter of taste, not safety.
