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Easy Roasted Chicken Thighs

3.46 from 79 votes
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Protein: Poultry
Cut: Chicken Thighs
Course: Lunch, Main Course
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4


  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt
  • 1 to 2 tablespoons olive oil


  • Heat the oven to 425°F. Bring the chicken thighs out of the fridge 20-30 minutes before cooking and toss with salt and oil (add any optional seasonings here).
  • Place on a sheet pan and cook for about 25 minutes, until a meat thermometer registers 160°F. Remove from oven, rest for 5 minutes, and serve as desired.
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