Baked Chicken Thighs
These easy baked boneless skinless chicken thighs are juicy, tender and loaded with smoky, savory flavor! A simple dry rub, caramelized red onions and an easy oven method make this a quick weeknight chicken dinner that's ready in about 35 minutes.
Servings: 4 servings
Equipment
- 8x8 Baking Dish (this one is so pretty for serving)
Ingredients
- 4-6 Chicken Thighs boneless, skinless
- 2 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Ground Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Italian Seasoning
- 1 Red Onion small, sliced thin
Instructions
- Heat oven to 475 ℉.
- Rub the chicken with a little olive oil, front and back.2 Tablespoons Olive Oil, 4-6 Chicken Thighs
- Drizzle a teaspoon of oil in an 8x8" baking dish. Sprinkle half of the onions into the baking pan.1 Red Onion
- In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.1 teaspoon Kosher Salt, 1 teaspoon Smoked Paprika, ¼ teaspoon Ground Mustard, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Ground Cumin, ½ teaspoon Italian Seasoning
- Add a tiny drizzle of oil and slide the pan into the oven.
- Heat for 5 minutes then turn down to 350℉ for 20-25 minutes.
- Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
- Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.
Video
Notes
Baked chicken will keep for 3-4 days in the refrigerator
Nutrition
Serving: 1thigh | Calories: 328kcal | Carbohydrates: 4g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 671mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg