Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt
- 1 to 2 tablespoons olive oil
Instructions
- 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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