Recipe Image

Oven-Roasted Chicken Thighs

  • 5 m
  • 30 m
Katie Webster
“This easy recipe for sheet-pan roasted chicken thighs is a basic building-block recipe for meal prep. You can easily double the recipe or change the seasoning to suit your tastes.”


    • 2 boneless, skinless chicken thighs (about 8 ounces)
    • ¼ teaspoon kosher salt
    • ¼ teaspoon dried thyme
    • ¼ teaspoon ground pepper


  • 1 Preheat oven to 400°F. Line a baking sheet with parchment or foil.
  • 2 Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F, 15 to 17 minutes.
  • To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months
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