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This article was co-authored by Marrow Private Chefs. Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collaborative comprised of an ever-growing number of chefs and culinary professionals. There are 17 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 970,915 times. Chicken thighs are flavorful and moist, and they’re quick and easy to cook.

There are many ways to cook chicken thighs—you can bake, sauté, slow-cook, fry, or broil them. Choose which cooking method you’d like to try and create a delicious dish with your preferred seasonings or sauce. Serve your chicken thighs with a vegetable and a starch, if desired, to make a complete meal! Place the chicken thighs into the baking dish with the skins up.

If the thighs are boneless and skinless, it does not matter what side is facing up. If the chicken thighs have the skin on them, position them so that the skin is facing up. If they have the bones left in them, turn them so that the bones are facing up. Placing the chicken thighs skin up will help to ensure that the skin gets crispy. Tip: Leaving the skin on your chicken while it cooks will help you to achieve moist and flavorful meat.

If you don’t want to eat the skin due to the fat and calories it will add, wait until after the chicken is done cooking to remove it. Season the chicken thighs with salt, pepper and olive oil. The oil will help the chicken to stay moist and get brown in the oven. Melted butter or another type of vegetable oil will also work if you don’t have olive oil. You may also toss the chicken thighs in the olive oil, salt, and pepper if you prefer.