Oven Roasted Chicken Thighs Boneless
Juicy, tender, and flavorful, these oven-roasted boneless chicken thighs are perfect for busy weeknights. With a crispy exterior and quick cooking time, they pair wonderfully with roasted potatoes or any side dish for a versatile and satisfying meal.
Ingredients
- 6 boneless chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- 1/4 tsp cayenne pepper optional
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 2 cups potatoes cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels. Season with garlic powder, onion powder, paprika, thyme, cayenne (if using), salt, and pepper.
- Arrange chicken thighs in a single layer in a baking dish or rimmed baking sheet. If using potatoes, spread them around the chicken.
- Drizzle olive oil over chicken and potatoes, coating evenly.
- Roast in the oven for 35-45 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Let the chicken rest for 5-10 minutes before serving.
Notes
For a smoky flavor, add a dash of smoked paprika.
To enhance crispiness, broil for 2-3 minutes at the end of cooking.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 4 months.
To enhance crispiness, broil for 2-3 minutes at the end of cooking.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 4 months.