Bone‑in chicken thighs typically take 40–50 minutes to bake at 400°F (200°C) , depending on size and oven accuracy. The key is that the internal temperature should reach at least 165°F (74°C) in the thickest part near the bone; many cooks prefer 175–200°F (80–93°C) for extra‑tender, fall‑off‑the‑bone meat.

Quick baking‑time guide

Here’s a rough chart for bone‑in chicken thighs (skin‑on or skin‑off) baked on a sheet pan or in a dish:

Oven temperature Approx. baking time
350°F (175°C) 50–60 minutes
375°F (190°C) 45–55 minutes
400°F (200°C) 40–50 minutes
425–450°F (220–230°C) 30–45 minutes

How to tell they’re done

  • Use a meat thermometer: Insert into the thickest part, avoiding the bone; aim for 165°F minimum , or 175–200°F if you like very tender meat.
  • Visual cues: Skin should be golden and crisp; juices should run clear, not pink.

Tips for juicy, crispy thighs

  • Pat the thighs dry and rub with a little oil before seasoning to help the skin crisp.
  • Arrange them skin‑side up , not crowded, and consider finishing under the broiler for 2–3 minutes for extra browning.

If you tell me your oven temp (for example, “I’m baking at 375°F”), I can give you a more tailored time window for your exact setup. Information gathered from public forums or data available on the internet and portrayed here.