Hello! Bone-in chicken thighs are a wonderful choice for an easy weeknight meal because dark meat has enough intramuscular fat to stay juicy and forgiving even if cooked a little longer.
For standard bone-in, skin-on chicken thighs, the ideal oven temperature is 400°F (204°C). At this temperature, they will generally take between 35 and 45 minutes to bake thoroughly, depending on their exact size.
You should leave them completely uncovered on the baking sheet. Leaving them open allows the circulating dry heat to render the fat and crisp up the skin. If you cover them with foil, the trapped moisture will steam the chicken, resulting in pale, rubbery skin.
To ensure perfect results, place the thighs skin-side up on a parchment-lined or lightly oiled baking sheet, pat them dry with paper towels, and season generously. The safest way to verify doneness is using an instant-read meat thermometer inserted into the thickest part of the meat without touching the bone. While chicken is safe to eat at an internal temperature of 165°F (74°C), thighs are actually much more tender and flavorful when taken to around 175°F to 185°F (79°C to 85°C), as this allows the connective tissue and collagen to fully break down.
Once done, let them rest on the counter for about 5 minutes before serving so the juices can redistribute evenly. Enjoy your dinner!
