These Oven Roasted Chicken Thighs are so easy to make and they take no time at all. They come out juicy and so incredibly flavorful. Kid-friendly and family-approved, these are certain to be a hit in your home!
The Perfect Busy Weeknight Dinner
In my ongoing search for easy weeknight dinners, I came up with these oven-roasted chicken thighs. This recipe is for boneless, skinless chicken thighs, making it very kid-friendly and quick to prepare and cook.
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You will simply coat the chicken thighs with a little olive oil and then sprinkle the delicious seasoning combination on both sides. Roasting the chicken in the oven takes no time at all and you’ll have a delicious, juicy meal your family will love.
How Long Do I Roast Boneless Chicken Thighs?
Since we are using boneless, skinless chicken thighs you only need to bake them for about 12-14 minutes. You will bake the chicken thighs at 425° F.
Before removing them from the oven, always make sure to check the internal temperature of the thickest part of the thickest thigh. Once it reaches 165° F, the thighs are ready to be taken out of the oven. I always use my meat thermometer to make sure the thighs have reached a safe temperature.
I like to line my sheet pan with aluminum foil and spray the foil with some non-stick cooking spray. This makes clean-up a breeze. Anything to make things easier!
What Can I Eat With Roasted Chicken Thighs?
These delicious Oven Roasted Chicken Thighs can pair well with so many easy sides! We recently ate them with some mashed potatoes and the kids devoured their plates. If you’re eating low-carb, then you may enjoy the chicken thighs with this delicious Loaded Mashed Cauliflower Casserole.
I usually have rice on hand so that’s always a great side dish for these chicken thighs. You can have white jasmine rice or even brown rice with them. Both delicious choices!
Kitchen Prep Tools, Utensils & Appliances
Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
Here’s what you’ll need to make these wonderfully tender and juicy chicken thighs:
- meat thermometer
- medium-sized mixing bowl
- measuring cups and measuring spoons
- a baking sheet
- a pair of tongs are great for serving
Best Bakeware
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If you have an Instant Pot and you need more ideas for some delicious sides, check out my posts for Easy and Delicious Instant Pot Side Dishes. There are lots of choices to pick from and they would all work perfectly with these chicken thighs.
Whatever you decide to pair this juicy chicken with, I know you will have a quick and delicious meal that will be ready in no time!
Let me know in the comments when you try these delicious and simple Oven Roasted Chicken Thighs. I know you will love them!
Oven Roasted Chicken Thighs
Spice Rubbed And Roasted Boneless, Skinless Chicken Thighs
Ingredients
- 3 lbs boneless, skinless chicken thighs
- ¼ cup olive oil
- 2 tsps paprika
- 2 tsps garlic powder
- 2 tsps onion powder
- 1 ½ tsp kosher salt or to taste
- 1 tsp ground black pepper
Directions
- Preheat oven to 425° F
- Line the bottom of a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
- In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Add the olive oil to a medium-sized mixing bowl, pat the chicken thighs dry and then add them to the bowl and toss in the oil until they are fully coated.
- Lay the thighs out evenly on the baking sheet, bottom side up, and sprinkle about a third of the seasoning mix evenly over the bottoms of the thighs. Flip the thighs over and sprinkle the remaining seasoning over the tops of the thighs. Gently rub the seasoning into the thighs.
- Roast on the bottom third rack of the oven for 12 to 14 minutes or until the thickest part of the thighs have reached an internal temperature of 165°.
- Remove the baking sheet from the oven and allow the chicken to rest for 8 to 10 minutes before serving.
- Enjoy!
Nutrition Facts
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.
I liked the seasoning and the prep with the oil was easy peazy. The cooking time was off. My stove works alright, but I believe it’s time for a new household appliance purchase (a.k.a., new “gas” stove, I hate, hate, hate electric stoves).
Hi Mark! I’m glad you enjoyed the seasoning. Did you make these on a stove-top or the oven part of a range? If you made them on the stove, the timing would definitely be different than my oven time. Thanks for stopping by!
Made this for dinner last night & everyone loved it, even my picky kids!! Only thing I did differently was sear the chicken in a pan first. Definitely a keeper, thank you!
Hi Liz! I’m so happy everyone loved it! Thanks for stopping by and sharing your results!
I usually like to sear meat before I put in the oven to get a nice crust. Should I just deduct a few minutes from the cooking time?
Hi Liz! You can try reducing the time, my only concern would be that searing it wouldn’t necessarily cook the middle. If you reduce it by a few minutes just make sure to test the center with a thermometer to check for doneness. Enjoy!
Very good I double it love that paprika.i deboned my chicken thighs it only cost 5bucks!
Hi Jean! I’m glad to hear you enjoyed these! It’s definitely an inexpensive and delicious meal! Thanks for stopping by!
I did not care for the cauliflower recipe. I thought the cauliflower would be somewhat crunchy but instead it was mushy. The flavors were not all that great either.
Hi! I assume you’re referring to the mashed cauliflower recipe I suggest as a side for these chicken thighs. It’s a mashed cauliflower recipe, therefore it has a smooth consistency, like mashed potatoes. Thanks for stopping by!
Absolutely delicious, my husband and teenage son both said it’s their favorite rub!
Hi Olya! I’m so happy to hear this! I appreciate you stopping by and sharing your results!
I love baked chicken thighs and am always looking for good spice combinations. I like to add some baby potatoes and sliced Brussels sprouts to the pan too. 🤤
Hi Erika! Those additions sound delicious! Hope you enjoy my spice combo! Thanks for stopping by!
Absolutely delicious !
I used hot paprika because I love a little spice . Paired with jasmine rice and roasted broccoli and homemade applesauce . A winner !!
Hi Barb! I’m so happy to hear you enjoyed these! Ooohh, hot paprika sounds amazing! I have never tried it, it’s going on my list! Thanks for stopping by and commenting!
This was not good, way too much paprika and it tasted too salty! Will not be making it again
Hi Tam. Sorry to hear you didn’t enjoy these. 2 teaspoons of paprika is really not a lot for 3 pounds of chicken, but if you don’t like paprika, then any amount would probably be too much. As for the salt, the usual recommendation is 3/4 teaspoon per pound of chicken. As you can see, my recipe actually calls for much less than that. Again, though, if you’re sensitive to salt, any amount may be too much, which is why I added “or to taste” after the amount of salt. Thanks for stopping by and leaving your opinion!
Just adjust the seasoning to your taste . Everyone is different . It was delicious !
What about for bone in thighs?
Hi Alysa! You can follow the recipe but you’ll need to cook them for longer. We don’t buy thighs with bones so I couldn’t give you an exact time, maybe just keep an eye on them while they’re baking. Thanks for stopping by!
I made these for dinner last night and they are not only the easiest thing I’ve cooked, but absolutely delicious! My husband loved them (not a chicken guy) and my kids too. It is now officially included in my “sure bet” list of recipes! Thanks for sharing, please keep posting things like this.
Hi Paola! I’m so happy that you and your family enjoyed the chicken thighs! My kids love them too! I appreciate you trying the recipe and commenting with your results!
Chicken thighs are something we really enjoy here, they always cook up nicely. I think they would go well with your Instant Pot Spanish Rice 🙂 Will have to try them in a couple days – when this heat wave breaks!
Hi Dawn! They’re so quick to cook too! I love them for easy weeknight dinners! You’re right, they do work perfectly with Spanish Rice! Thanks for stopping by!