Go Back
–+ servings
Oven-Baked Boneless Chicken Thighs
jhessica

Oven-Baked Boneless Chicken Thighs for Juicy Flavor!

Oven-Baked Boneless Chicken Thighs are juicy and flavorful, perfect for a quick and delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds 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
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix well to create a marinade.
  3. Add the chicken thighs to the bowl and toss them in the marinade until they are evenly coated. Let them marinate for at least 15 minutes for better flavor.
  4. Arrange the marinated chicken thighs in a single layer on the prepared baking sheet.
  5. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  6. Remove from the oven and drizzle with fresh lemon juice. Let the chicken rest for 5 minutes before slicing.
  7. Garnish with chopped fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 1gProtein: 28gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 120mgSodium: 800mg

Notes

  • For added flavor, marinate the chicken thighs overnight in the refrigerator.
  • Try substituting the spices with your favorite seasoning blend or add a tablespoon of honey for a touch of sweetness.

Tried this recipe?

Let us know how it was!