We love any easy variation of chicken, especially chicken thighs. They’re easy, tender and this oven baked version is great for easy dinners and meal prep alike. All you need are boneless skinless chicken thighs, some spices, and olive oil.
Recipes using Boneless Skinless Chicken Thighs
Baked Chicken Thighs are one of the easiest cuts of chicken to cook. Chicken thighs are very forgiving if you happen to overcook them. They’re made of dark meat which gives a much richer taste than chicken breasts for example. A 3.5 oz serving of boneless skinless chicken thighs have about 178 calories & 9 grams of fat. The best part about chicken thighs? They’re high in protein, and easy to cook which is why we love this recipe for meal prep.
If you want a few other boneless skinless chicken thigh recipes, here’s a few of our favorites:
- Air Fryer Chicken Thighs
- Grilled Chicken Thighs
- Marinade for Chicken Thighs
- Roasted Chicken Thighs with Potatoes
- Butter Dijon Parmesan Chicken
Chicken Thigh Seasoning
First step is to make our seasoning blend to flavor the chicken. You can really use whatever blend of spices you like best- the trick is to use olive oil so that it sticks well to the chicken. You can choose to marinate, or not, chef’s choice. You can marinate up to 24 hours in advance.
Seasoning Ingredients:
- Olive oil
- Paprika (regular or smoked)
- Garlic Powder
- Crushed Rosemary
- Salt
- Pepper
Pat Dry Chicken Thighs for a Better Crispy Finish
After you’ve mixed your seasoning, I recommend pat drying the chicken thighs with a paper towel, to allow the olive oil and spices to stick better to the chicken. Immediately place chicken in a large ziplock bag.
Seasoning Chicken Thighs
Add the seasoning mixture and the patted dry chicken to a large ziplock bag and shake it around to ensure each piece is coated. At this point, if you chose to marinate the chicken, simply place the ziplock bag in the refrigerator for up to 24 hours. If you don’t have time to marinate, you can bake them right away.
Baking Chicken Thighs
Types of Pans to Use
Bake the chicken thighs on the oven safe pan of your choice, but be sure to spray whatever you use with nonstick spray.
- Line a sheet pan with foil, and spray it with nonstick spray.
- If you don’t have a sheet pan, you can easily use an oven safe casserole dish (again, use nonstick spray).
- Pro Tip: Parchment paper works just as well as foil and doesn’t require nonstick spray.
- Best Results: Line a sheet pan with foil, and place an oven rack on top of the foil. This allows for the heat to surround the chicken thigh, and results in a crispier finish.
Bake the chicken thighs at 375 degrees Fahrenheit or until the chicken reaches 165 degrees Fahrenheit at its thickest point (you can read all about safe minimum temperatures here).
After the chicken is fully cooked, let it rest for about 5-10 minutes before enjoying it to preserve the juices, then slice it (if desired) and serve!
We are big fans of chicken thighs in this house, and use them often in our recipes.
More Recipes featuring Chicken Thighs
- Grilled Chicken Thighs
- Air Fryer Chicken Thighs
- Marinade for Chicken Thighs
- Roasted Chicken Thighs & Potatoes
Let’s Eat!
Kathi and Rachel
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Oven Baked Boneless Skinless Chicken Thighs
Ingredients
- 3 lbs chicken thighs (est. 2 pieces per person)
- 1/4 cup olive oil
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp crushed rosemary
- 1/2 tsp salt
- 1/4 tsp fresh cracked pepper
Instructions
- Remove chicken thighs from packaging, and pat dry with a paper towel to remove excess moisture. Place chicken in large plastic bag, or bowl.
- Mix olive oil and remaining seasonings in small dish. Add to chicken, and toss until fully coated. Marinate if desired, up to 24 hours.
- When ready to cook, preheat oven to 375 degrees fahrenheit. Place chicken on a foil lined, greased baking sheet and bake for 20 minutes. Chicken is fully cooked once it reaches 165 degrees internally on an electronic meat thermometer.
- Once chicken is fully cooked, allow for it to rest for 5-10 minutes before serving.
Michelle says
This is so easy and delicious. I will definitely be adding this to my weekly rotation.