Go Back
boneless-skinless-chicken-thighs-oven-golden-baking-sheet

Boneless Skinless Chicken Thighs in Oven

Juicy, golden boneless skinless chicken thighs seasoned with a simple smoky spice rub and roasted at high heat for crispy edges and tender, flavorful results in about 30 minutes.
Print Recipe Save to Pins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs about 5 to 6 oz each
  • 2 tbsp olive oil extra virgin recommended
  • 1 tsp garlic powder
  • 1 tsp smoked paprika sweet smoked paprika preferred
  • 1 tsp onion powder
  • 1 tsp dried thyme Mediterranean thyme preferred
  • 0.75 tsp salt
  • 0.5 tsp black pepper freshly ground preferred

Equipment

  • Large baking sheet
  • Parchment paper
  • Paper towels
  • Meat thermometer
  • Mixing bowl

Method
 

  1. Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Pat each chicken thigh completely dry with paper towels and trim any excess fat. Removing moisture is essential for proper browning.
  3. Drizzle olive oil over the thighs and rub evenly on all sides. Combine garlic powder, smoked paprika, onion powder, thyme, salt, and pepper, then coat every surface of each thigh generously.
  4. Arrange the thighs on the prepared baking sheet with at least 2 inches of space between each piece to ensure roasting rather than steaming.
  5. Bake for 22 to 25 minutes until the internal temperature reaches 165 degrees F at the thickest part and the exterior is golden brown.
  6. For extra color and crispiness, broil for 2 to 3 minutes at the end. Watch closely to prevent burning.
  7. Let the chicken rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

Notes

Patting the chicken completely dry before seasoning is the most important step for crispy results. Do not overcrowd the pan or the chicken will steam instead of roast. Leftovers store well for up to 4 days and work great sliced over rice bowls, salads, or wraps.