Oven-Roasted Chicken Thighs

These perfectly juicy chicken thighs are a total game-changer for busy weeknights when you want something delicious without the fuss. Anyone who loves tender, flavorful chicken will absolutely adore this recipe, and the best part is it only takes 30 minutes from start to finish! You’ll have a protein-packed dinner ready with minimal effort and maximum flavor.

Recipe Details

Timing & Servings: Prep Time: 5 minutes, Additional Time: 25 minutes, Total Time: 30 minutes, Serves: 2 people.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Low-Sodium, Soy-Free, Heart-Healthy, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 165 Calories, 8g Fat, 0g Carbs, 21g Protein.

Ingredients You’ll Need

Boneless, skinless chicken thighs: You’ll need 2 thighs that are about 8 ounces total. I love using thighs because they stay so much juicier than chicken breasts and have amazing flavor.

Kosher salt: Just ¼ teaspoon is all you need to bring out all those natural chicken flavors. The coarse texture of kosher salt works perfectly for seasoning meat.

Dried thyme: A quarter teaspoon of this herb adds such a lovely earthy flavor that pairs beautifully with chicken. If you have fresh thyme, you can use about ¾ teaspoon instead.

Ground pepper: Another ¼ teaspoon gives just the right amount of gentle spice. Freshly ground black pepper works best, but whatever you have in your spice cabinet will do great.

How to Make Oven-Roasted Chicken Thighs

Step 1: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil for easy cleanup later.

Step 2: Place your chicken thighs on the prepared baking sheet. Make sure they’re not touching each other so they cook evenly.

Step 3: Sprinkle the salt, thyme, and pepper all over both sides of the chicken. Don’t be shy about getting good coverage on every surface.

Step 4: Roast the chicken for 15 to 17 minutes, flipping once halfway through. The chicken is done when it reaches an internal temperature of 165 degrees F and the juices run clear.

Easy and Quick Oven-Roasted Chicken Thighs Version

Want to make this even faster? You can skip the flipping step entirely! Just add an extra 2-3 minutes to the cooking time and roast them skin-side up the whole time. The chicken will still turn out perfectly tender and delicious, and you’ll have one less thing to worry about.

Serving Ideas

These chicken thighs make a complete meal when you pair them with some simple sides. Try serving them with roasted vegetables like broccoli or Brussels sprouts for a colorful, nutritious dinner. A side of fluffy rice or creamy mashed cauliflower also makes a perfect complement to soak up any delicious pan juices.

Storage

Store your leftover chicken thighs in the refrigerator for up to 3 days in an airtight container. You can also freeze them for up to 3 months if you want to meal prep ahead. To reheat, just pop them in a 350-degree oven for about 10 minutes, or microwave for 1-2 minutes until heated through.

Substitutions

No thyme on hand? You can easily swap it for dried rosemary, oregano, or Italian seasoning. If you prefer bone-in thighs, just add about 10-15 minutes to the cooking time. You can also use this same seasoning blend on chicken breasts, but watch the timing since they cook a bit faster.

Pro Tips

• Use a meat thermometer: This is the best way to make sure your chicken is perfectly cooked every time without any guesswork.
• Let them rest: Give the chicken 2-3 minutes to rest after cooking so the juices redistribute for maximum tenderness.
• Double the recipe: This scales up beautifully if you’re feeding more people or want leftovers for meal prep.
• Pat them dry: Before seasoning, pat the chicken dry with paper towels for better browning and crispier edges.

FAQs

Can I use chicken breasts instead of thighs?

You bet! Chicken breasts work great with this recipe, but they’ll cook a bit faster. Start checking for doneness around 12-15 minutes to avoid overcooking them. They should still reach that same 165-degree internal temperature.

Do I need to marinate the chicken first?

Not at all! The beauty of this recipe is how simple it is. The basic seasoning creates plenty of flavor on its own. But if you want to marinate for extra flavor, go ahead and let the seasoned chicken sit for 30 minutes to 2 hours in the fridge.

Can I cook these from frozen?

Sure! Just add about 10-15 minutes to the cooking time and make sure they reach 165 degrees F in the thickest part. You might want to cover them with foil for the first half of cooking to prevent the outside from getting too brown.

What if I don’t have parchment paper?

No worries! You can use aluminum foil or even cook directly on a lightly greased baking sheet. Just keep an eye on them so they don’t stick to the pan.

I’d love to hear how this recipe turns out for you! Drop a comment below and let me know if you tried any fun seasoning variations or served it with something delicious. Happy cooking, friends!