How to cook chicken thighs

Bone-in vs boneless thighs

Bone-in, skin-on thighs take longer but give crisp skin and rich pan juices. Boneless thighs cook quickly and are easy to slice into bowls, curries and pasta.

Oven method

Dry the skin, rub lightly with oil and season. Arrange skin-side up with space between pieces and roast until browned and 75°C at the thickest part.

Pan method

Open boneless thighs flat in a lightly oiled pan. Cook over medium heat, turning once, until deeply coloured and cooked through. Lower the heat if they catch.

Air fryer method

Place thighs in one layer. Cook at about 190°C, turning boneless pieces once; allow roughly 16–22 minutes boneless or 22–28 minutes bone-in, then verify 75°C.

How long to cook chicken thighs

Times are a guide because thickness, starting temperature and appliances vary. Use the visual checks in the method as well as the clock.

Bone makes timing less predictable. Check beside the bone in the thickest piece, without letting the probe touch it.

Serving ideas for one or two

Roast two thighs above potatoes and carrots, or slice boneless thighs over rice with steamed broccoli. Cool spare cooked chicken promptly and refrigerate for a second meal.

For one person, cook one portion rather than making a full family batch. For two, double the main ingredient but keep an eye on pan space: crowding food traps steam and slows browning.

Common mistakes

Crowding prevents crisp skin. Starting with wet skin and turning too often also reduce browning. Never use the raw-chicken plate for cooked thighs.

Recipes and guides to try next

• Chicken thighs with potatoes and carrots →

Frequently asked questions