sheet-pan ChartsDATASHEET // CT-SP-034
sheet-panSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Thighs (Bone-In, Skin-On) in the sheet pan
Specification: Bone-in, skin-on thighs (7-8 oz each), patted dry, seasoned with kosher salt, arranged skin-up
Target Temp
425°F (218°C)
Radiant Heat
Total Time
35–40 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F–180°F (79°C–82°C) at the bone
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 425°F (218°C). Arrange chicken thighs (bone-in, skin-on) (Bone-in, skin-on thighs (7-8 oz each), patted dry, seasoned with kosher salt, arranged skin-up) on a parchment-lined sheet pan in a single layer.
2
Cook
Cook for 35–40 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Skin is taut, golden-amber and crisp; juices sizzle clear; thickest section probes 175°F+. Confirm internal temperature reaches 175°F–180°F (79°C–82°C) at the bone. Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Safe Minimum Internal Temperature Table; America's Test Kitchen Sheet Pan Chicken Standards.
Pro Tip: Place thighs on a wire rack set inside the sheet pan so air circulates underneath and prevents soggy skin on the bottom.
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