– **Title**: 30-Min Oven Baked Boneless Skinless Chicken Thighs
– **Ingredients**:
– 1.5 lbs boneless skinless chicken thighs
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh parsley, chopped (for garnish, optional)
– Lemon wedges (for serving, optional)
– **Instructions**:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Mix well to create a marinade.
3. Add the boneless skinless chicken thighs to the bowl and toss them in the marinade until they are evenly coated.
4. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the marinated chicken thighs on the baking sheet in a single layer.
5. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and has a nice golden color.
6. Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley, if desired.
7. Serve with lemon wedges on the side, and enjoy your flavorful, juicy chicken thighs!
Key Ingredients & Substitutions
Boneless Skinless Chicken Thighs: These thighs are juicy and flavorful, which is why I love using them. If you can’t find them, chicken breasts work, but they may need a little more care to avoid drying out.
Olive Oil: This adds richness to the dish. If you prefer something lighter, avocado oil or melted butter can be used instead. Just be careful with butter as it can burn quicker!
Garlic Powder and Onion Powder: Both give great flavor with ease! If you prefer fresh ingredients, use minced garlic and finely chopped onion—just adjust the amounts since fresh gives a stronger flavor.
Herbs & Spices: Paprika, oregano, and thyme provide a wonderful herby punch! If you don’t have these, Italian seasoning works well as a substitute, or try fresh herbs if available for a fresh twist.
Salt and Black Pepper: These enhance the flavor perfectly! For a low-sodium option, use herb blends without salt to fill in the flavor.
How Do I Get Perfectly Baked Chicken Thighs?
Baking chicken thighs might seem straightforward, but there are a few tips to get them just right. First, preheat the oven properly—this helps with even cooking.
- Marinate the chicken well, letting it sit in the mixture for at least 15 minutes if you have time, to really soak in the flavors.
- Ensure they are arranged in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Check the internal temperature using a meat thermometer; 165°F (74°C) is key for perfectly cooked chicken.
- Let the chicken rest for 5 minutes after baking to keep it juicy before cutting.
30-Minute Oven Baked Boneless Skinless Chicken Thighs
Ingredients You’ll Need:
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked or regular)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious chicken thigh recipe takes about 10 minutes to prepare and 25-30 minutes to bake. In just about 40 minutes, you’ll have a juicy, flavorful meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 425°F (220°C) so it’s hot and ready for the chicken. This will help get that nice, golden brown finish on your thighs!
2. Prepare the Marinade:
In a large bowl, mix together the olive oil, garlic powder, onion powder, paprika, oregano, thyme, salt, and black pepper. Stir it well to combine all the spices—this is what will give your chicken lots of flavor!
3. Coat the Chicken:
Add the boneless skinless chicken thighs to the bowl with the marinade. Gently toss them in the mixture until every part of the chicken is well coated. This will help infuse all that lovely flavor into the meat.
4. Prepare the Baking Sheet:
Next, line a baking sheet with parchment paper or lightly grease it with some cooking spray or a little bit of olive oil. This will prevent the chicken from sticking and make cleanup easier later!
5. Arrange the Chicken:
Place the marinated chicken thighs on the prepared baking sheet in a single layer. Make sure they aren’t crowded, as this will help them cook evenly.
6. Bake the Chicken:
Pop the baking sheet into your preheated oven and bake for about 25-30 minutes. You’ll know the chicken is done when it reaches an internal temperature of 165°F (74°C) and is beautifully golden brown on the outside.
7. Let it Rest:
Once the chicken is cooked, remove it from the oven and let it rest for about 5 minutes. This helps keep it juicy and tender.
8. Serve and Enjoy:
Finally, garnish your baked chicken thighs with some fresh chopped parsley for a pop of color and extra flavor. Serve hot and enjoy your tasty meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs! Just make sure to thaw them completely in the fridge overnight or place them in a sealed bag submerged in cold water for quicker thawing. Once thawed, pat them dry before marinating to ensure better absorption of flavors.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, feel free to use avocado oil or vegetable oil as an alternative. Both options will work well for marinating and cooking without compromising the flavor significantly.
How Should I Store Leftovers?
Store any leftover chicken thighs in an airtight container in the fridge for up to 3-4 days. To reheat, just pop them in the microwave or in a preheated oven at 350°F (175°C) until warmed through. Add a splash of broth if they seem dry!
Can I Add Vegetables to This Dish?
Absolutely! You can add vegetables like bell peppers, carrots, or broccoli to the baking sheet for a complete meal. Just cut them into similar sizes and toss with a little olive oil and seasoning before baking. Keep an eye on cooking times, as they may need a bit less or more time depending on the type of veggies used!
