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Sliced boneless skinless chicken thighs served on plate with vegetables

Boneless Skinless Chicken Thighs in Oven

Juicy, flavorful boneless skinless chicken thighs baked to perfection with a simple spice blend. Crispy edges, tender interior, and minimal effort required.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs similar in size
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt kosher salt preferred
  • 1/2 teaspoon black pepper

Equipment

  • baking sheet
  • parchment paper
  • meat thermometer
  • Paper towels
  • Small bowl

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Pat chicken thighs completely dry with paper towels and trim away excess fat.
  3. In a small bowl, mix together garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper to create your spice blend.
  4. Rub olive oil over all chicken thighs, coating evenly.
  5. Season chicken thighs evenly with the spice blend, massaging it into the meat.
  6. Place chicken thighs on prepared baking sheet with space between each piece.
  7. Bake for 20-25 minutes until internal temperature reaches 165°F at the thickest part and chicken is golden brown.
  8. Optional: Broil for 2-3 minutes for extra crispy edges, watching closely to prevent burning.
  9. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

Use a wire rack on your baking sheet for extra crispy texture. Marinate chicken 2-4 hours ahead for deeper flavor. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in oven at 350°F for best results.
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