Simple Herb-Roasted Chicken Thighs


These are a continual go-to. I make them (or a bone-in, skin-on version) almost every week. I roast 2 pounds of chicken all at once and store it in the refrigerator to add to soups, salads, sandwiches, tacos, burritos, stuffed potatoes or sweet potatoes, or simply re-heating whole in a frying pan and serving alongside other dishes. It is very handy to have delicious protein available at the drop of a hat, especially if, as we do, you have guests coming and going.

Though these are boneless and skinless, they stay eternally moist and are exceptionally flavorful. You almost cannot overcook them (the same cannot be said for chicken breasts). The secret to good, deep-down flavor is simple: season liberally. If you do this, the chicken will be succulent every time.

Simple Herb-Roasted Chicken Thighs

Preheat oven to 350°. Prepare a large baking sheet or half jelly roll pan with parchment paper. Lay, evenly spaced, onto pan:

2 pounds boneless, skinless chicken thighs

Drizzle with:

1-2 Tablespoons olive or avocado oil, or dot each piece with butter

Sprinkle liberally with:

salt (approximately 2 teaspoons)
fresh-ground pepper
garlic powder
onion powder
dried rosemary
dried sage
dried thyme

(Let no piece be ignored).

Bake for 1 hour until golden and sizzling.  Serve immediately or cool and store in a tight-sealing container for future uses.


2 thoughts on “Simple Herb-Roasted Chicken Thighs

  1. Hi Jen!

    I am excited to make these tonight! I love how you have staples that are like the proverbial “little black dress.”



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