Faith is the Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters. Show
Follow updated Oct 4, 2022 Jump to recipePage URL comments Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.  (Image credit: Lauren Volo) I am a huge, huge fan of boneless, skinless chicken thighs. They are inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. Everyone who eats regularly at my house has eaten chicken thighs! Watch Easy Chicken Thighs In The Oven Chicken Thighs in the Oven Are Quick!In the summer I grill these babies every week, especially when I have a big table of people to feed. But in the winter, when I don’t feel like stepping outside to the grill but do feel like turning on the oven, I bake the chicken in the oven. It’s easy as 1-2-3. Here’s what I do. I just love how quick these are. They are truly a weeknight meal. You can come in the door with a package of meat, throw off your coat, and pop these right in the oven. You’ll have just enough time to open a bottle of wine and toss together a kale caesar salad before they’re done. What to BuyI want to bring this up before we get to the recipe because I think it’s always worth talking about where you get your meat. And I certainly don’t mean to be didactic — I think meat is something most of us are conscious of, and we all try to get the best stuff we can. My point is really to say that chicken thighs are one of the cheapest, easiest things to buy organic or pasture-raised. Even at a high-end butcher counter, these only cost me $4/pound, for instance. (Image credit: Lauren Volo) Le Creuset Heritage Stoneware 9″ Square Dish 50 Amazon Buy NowSauce OptionsIf you want to add a little more punch to the chicken, you can make a quick sauce of nearly any oil, acid, and spices. Here, for instance, I combined a couple tablespoons olive oil, balsamic vinegar, brown sugar, Dijon mustard, garlic cloves, and a dash of red pepper flakes. I often make Asian-inspired sauces with sesame oil, rice vinegar, and lots of chili-garlic sauce. You can also pour pre-made salad dressing over the chicken. 1 / 6 Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven. (Image credit: Lauren Volo) Comments 61 Ratings How To Cook Boneless, Skinless Chicken Thighs in the OvenPrint Recipe YieldServes 2 to 3 Show Nutrition
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