Easy Baked Boneless Chicken Thighs
This recipe is great because it is quick and easy and tastes great. It also uses boneless chicken thighs because they have so much flavor and are delicious. This recipe also doesn’t heat up your kitchen on a summer day. I hope you try it and enjoy it.
Some nights, I just need a no-fuss dinner that’s rich in flavor and effortless to make. That’s where these baked boneless chicken thighs come in. I love using boneless thighs because they stay incredibly juicy and tender, soaking up every bit of seasoning as they bake. And instead of a sheet pan, I always use a baking dish—because that means all those flavorful pan juices stay right where they should be, making every bite even more delicious.
This dish has become one of my weeknight lifesavers. I throw everything in the oven, let it roast to perfection, and by the time I set the table, dinner is ready—simple, satisfying, and packed with flavor. A quick spoonful of those golden pan juices over rice or roasted veggies? Absolute perfection.
If you need a go-to baked chicken recipe that’s both effortless and mouthwatering, this one’s for you.
Why make this chicken recipe
- This recipe is simple, easy, healthy, and delicious. The best part is that you can add or change any ingredient you like to suit your family’s preferences.
- And most of the ingredients are simple pantry staples and flavored with a few fresh or dried herbs.
- Also, this recipe has some very flavorful pan juices that go well with some nice rustic bread, like my no-knead crusty bread or whole wheat raisin bread, baguette, or beer bread.
Ingredients and substitutes
- Chicken – I am using boneless, skinless thighs today because they are less messy and still tender after baking. And yet, chicken legs work well too. You can also use this marinade to roast a butterflied whole chicken.
- Garlic – I am using garlic powder so that the fresh garlic does not burn in the oven. Having said that, you can also add a few fresh garlic cloves to the skin. They are perfect in the sauce.
- Mustard – I’ve used both grain and mustard paste of two varieties for flavor. However, you can use whatever you have on hand. You can also use one teaspoon of mustard powder.
- Ketchup – While you can use tomato paste, tomato ketchup adds a nice sweet-and-sour flavor to the marinade.
- Sriracha – Feel free to omit this, but I tell you a little bit of spice in this chicken, in combination with the brown sugar and zesty lemon, adds that little extra kick. Alternatively, you can add some hot-smoked or sweet-smoked paprika.
Step-by-step: Boneless chicken thighs recipe
- Oven – Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 10 minutes
- Marinade – Add all the marinade ingredients directly to a 9 x 13 baking dish or rimmed baking sheet and combine well. You can also make the marinade in a mixing bowl.
Pro tip – This chicken has wonderful pan juices, so I prefer to bake it in a ceramic baking dish to save all those pan juices compared to a baking pan or sheet pan. - Prep Chicken – Pat the chicken dry with paper towels. Season the chicken generously with salt and pepper.
Pro tip – If the chicken has excess liquid, it will stew, not roast. Instead, we want it to bake with just enough juices to keep them moist.
- Marinate chicken – Coat each piece of chicken with the marinade. Then, arrange the pieces in the pan so they bake evenly. Add the herbs, tucking some under.
Pro tip – This marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking. - Bake the chicken for 30 to 35 minutes until the top is golden and the chicken is cooked through. The internal temperature, when measured with a meat thermometer in the thickest part, should read 165°F when done.
Pro tip – Chicken is done when you cut the inside. It is no longer pink, and the juices will run clean.
Frequently asked questions
How long will this chicken keep?
This chicken will stay in the fridge for 4 to 5 days. You can also freeze it for up to a month.
Can I add veggies to this baked chicken?
It’s better not to add veggies because they will add moisture, which will cause the chicken to stew rather than bake. Having said that, if you want a chicken-and-veggies casserole, add some potatoes, carrots, mushrooms, and parsnips.
What side dish should I serve with baked chicken?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc
Baked Boneless Chicken Thighs
This recipe is great because it is quick and easy and tastes great. It also uses boneless chicken thighs because they have so much flavor and are delicious. This recipe also doesn't heat up your kitchen on a summer day. I hope you try it and enjoy it.
Video
Ingredients
- 2 lbs (1 kg) Skinless boneless chicken thighs (about 8 thighs
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 2 sprigs Fresh rosemary or 1/2 tsp dried
- 2 sprigs Fresh thyme or 1/2 tsp dried
Marinade
- 2 tbsp Olive oil
- ½ tsp Garlic powder
- 1 tsp Onion powder optional
- 1 tsp Dijon mustard paste
- 4 tbsp Tomato ketchup
- 1 tbsp Sriracha (or chili paste)
- 1 tbsp Brown sugar or honey
- 2 tbsp Lemon juice
- ½ tsp Kosher salt
- ¼ tsp Black pepper
Method
- Oven – Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 10 minutes
- Marinade – Add all the marinade ingredients directly to a 9 x 13 baking dish or rimmed baking sheet and combine well. You can also make the marinade in a mixing bowl. Pro tip – This chicken has wonderful pan juices so I prefer to bake it in a ceramic baking dish to save all those pan juices as compared to a baking pan or sheet pan.2 tbsp Olive oil, 1/2 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Dijon mustard paste, 4 tbsp Tomato ketchup , 1 tbsp Sriracha, 1 tbsp Brown sugar, 2 tbsp Lemon juice, ½ tsp Kosher salt, ¼ tsp Black pepper
- Prep Chicken – Pat the chicken dry with paper towels. Season the chicken generously with salt and pepper. Pro tip – If the chicken has excess liquid it will stew not roast. Instead, we want it to bake with just enough juices to keep them moist.2 lbs Skinless boneless chicken thighs, ½ tsp Kosher salt, ½ tsp Black pepper powder
- Marinate chicken – Coat each piece of chicken with the marinade. Then, arrange the pieces in the pan so they bake evenly. Add the herbs tucking some under.Pro tip – This marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking.2 sprigs Fresh rosemary, 2 sprigs Fresh thyme
- Bake the chicken for 30 to 35 minutes until the top is golden and the chicken is cooked through. The internal temperature, when measured with a meat thermometer in the thickest part, should read 165°F when done. Pro tip – Chicken is done when you cut the inside it is no longer pink and the juices will run clean.
Notes
- Never cook chicken that’s still partially frozen as it will bake tough and dry. Make sure to thaw to room temperature.
- You can use either skinless or skin-on chicken as well as boneless or bone-in chicken for this recipe. If you are not going to eat the skin make sure to apply the marinade below the skin as well.
- Make sure to wipe dry the chicken to prevent it from stewing rather than baking
- This marinade with work for up to 3 lbs of chicken
- Bake the chicken uncovered so the top gets nice and golden.
- Watch the baking time closely as the boneless skinless chicken cooks quicker than bone-in or skin-on.
- This marinade should give the chicken a lovely color but if you prefer you can broil for the last 5 minutes but watch carefully so it does not dry out.
- This recipe makes wonderful pan juices so I like to bake it in a bake and serve kinda dish so it goes from oven to table. I would not recommend using a cast iron skillet as the acid in the pan can react with the metal plus the pan juices might evaporate quickly.
- If you find the chicken is becoming dark too soon, you can tent it with foil to prevent it from drying out.
- If you like pasta as your choice of starch you can also toss some boiled pasta into the pan juices to serve with the chicken.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Baked bone-in Chicken Thighs or Baked Cajun Chicken Thighs
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I liked the recipes for Baked Boneless Chicken Thighs, and I want to try it with grass-fed butter ghee in place of olive oil. I know butter ghee uses are almost the same as olive oil in baking but ghee offers a higher smoke point than olive oil.
You can definitely use it with ghee Lucia.
The marinade for this baked chicken sounds so savory. The perfect weeknight dinner to have that’s real easy to make.
The marinade for these chicken thighs is delicious! A little spicy and a little sweet.
Getting ready to prep this for dinner tonight! Love all the bold flavors; looks worthy of a restaurant, indeed!
Thank you for another delicious recipe! I had the chicken with mashed potatoes and it was awesome!
This is so delicious. I’ve always love chicken thighs more than chicken breasts since they are juicier. 🙂 And the marinade and cooking process could not be easier.