Baked Boneless Chicken Thighs
This recipe requires less than 5 minutes of prep and is on your dinner table in 30 minutes!
Servings: 8 thighs
Ingredients
- 8 boneless skinless chicken thighs
- 1/3 cup extra virgin olive oil
- 3 tablespoons Dijon Mustard
- 3 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Place chicken in a small bowl or plastic ziplock bag. Mix together marinade ingredients in a small bowl and pour over the chicken. Cover the bowl with plastic wrap or seal the bag and marinate in the refrigerator for 30 to 60 minutes. (You can skip the time marinating just ensure that the thighs are coating in the marinade.)
- Line a baking sheet with parchment paper or aluminum foil. Place the chicken thighs on the sheet with the bottom facing down. Bake for 12 minutes, then flip and bake for 5 to 6 additional minutes. Flip the chicken and broil for 4 to 5 minutes until lightly browned on top, checking that it is cooked through to 165 degrees F with a thermometer.
- Let the chicken rest for 5 minutes before serving.
Notes
- Store any leftovers in the refrigerator for up to 2 days.
Nutrition
Calories: 221kcal | Carbohydrates: 1g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 310mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg