450 for 40 mins did perfectly for 4 thawed thighs
This advice will make someone very sick. ":Clear Juices" is no longer considered a safe indicator as to if chicken is fully cooked. 350 for an hour is safe for thawed chicken. Shorter periods are OK if temperature is 400 or more. Bottom line is 160 degrees with a meat thermometer. After that it depends on color and texture you prefer.
Check them at 25 minutes at 350 degrees. If they still aren't done, check them in 5 minute intervals up to 35 minutes. They shouldn't take longer than that (presuming here they are boneless). Bake them just until the juices run clear. Don't use color as indicator because unlike breast meat, dark meat will remain pink
Here's my current obsession
Nonstick cooking spray, oil or butter
6 boneless, skinless chicken thighs
freshly ground black pepper
6 half-inch thick sticks of Swiss Gruyère cheese
3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham
3 fresh sage leaves, halved
1/3 cup freshly grated Parmesan cheese
1/3 cup dried breadcrumbs [not fresh]
2 tablespoons unsalted butter, cut into 6 pats
Heat oven to 350°
Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.
Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.
Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops.
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Do yourself a favor and get a oven thermometer. They are inexpensive…and then you won't be wondering if your oven is "off" temperature wise.
Depending on the temperature determines the time. I cook my chicken (thawed) at 350 for at least an hour. The higher temperatures sometimes tend to make the chicken dry.
Thawed bone-in chicken thighs… 350F for about 45 minutes.
From fresh (not frozen) I would do them at 350 F in the oven for about 40 minutes.
400 degrees at 30 minutes
In my oven, thighs with the drumsticks take 2-3 hours to be done on 300 F
Any less than that and they come out all bloody and nasty.