how long and what temp to bake chicken thighs
For standard baked chicken thighs, a good general guideline is 400°F (205°C) for about 35–45 minutes, aiming for an internal temperature of at least 165°F (74°C) in the thickest part of the meat.
Key time and temperature rules
- Bone‑in, skin‑on thighs:
- 350°F (175°C): about 50–55 minutes.
* 375°F (190°C): about 45–50 minutes.
* 400°F (200–205°C): about 40–45 minutes.
* 425°F (218°C): about 35–45 minutes.
- Boneless, skinless thighs:
- 350°F (175°C): about 25–40 minutes depending on size.
* 375°F (190°C): about 22–35 minutes.
* 400°F (200°C): about 20–25 minutes.
Always check doneness with a thermometer; time is only a guide.
Safety and “perfect doneness”
- Minimum safe temperature for chicken is 165°F (74°C).
- Many cooks like dark meat thighs a bit higher (around 175–190°F / 80–88°C) for extra tenderness, because the connective tissue breaks down more and the meat still stays juicy.
- Insert your thermometer into the thickest part, not touching bone, and rest the chicken 5–10 minutes before serving so juices redistribute.
Simple go‑to method (example)
- Heat oven to 400°F (200–205°C).
- Pat bone‑in, skin‑on thighs dry, season generously with salt, pepper, and any spices you like.
- Place skin‑side up on a baking dish or sheet and bake 35–45 minutes, until the internal temperature is at least 165°F (74°C) and preferably closer to 180°F (82°C) for very tender meat.
- Optionally broil 2–3 minutes at the end to crisp the skin more.
If your thighs are very small, start checking around 25–30 minutes; if they’re large and crowded in the pan, expect closer to the upper end of the ranges.
Information gathered from public forums or data available on the internet and portrayed here.