How To Cook Boneless, Skinless Chicken Thighs in the Oven

• servings: 3 servings

Ingredients

1 pound boneless, skinless chicken thighs

Salt

Freshly ground black pepper

Olive oil

4 cloves garlic

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon packed brown sugar

1 pinch red pepper flakes

Directions

Step 1

Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I'm not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

Step 2

Make a sauce (optional). Mince 4 cloves garlic and place in a medium bowl. Add 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 teaspoon packed brown sugar. Whisk until combined.

Step 3

Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

Step 4

Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

Step 5

Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

Step 6

Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Nutrition

• Serving Size: Serves 3
• Calories: 304 cal
• Total Fat: 17.8 g
• Saturated Fat: 3.3 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 416.7 mg
• Total Carbohydrate: 4.4 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2.4 g
• Protein: 30.3 g