Ingredients
Scale
-
- Boneless Skinless Chicken Thighs
-
- 2 pounds
-
- Olive Oil
-
- 2 tablespoons
-
- Garlic Powder
-
- 1 teaspoon
-
- Onion Powder
-
- 1 teaspoon
-
- Paprika
-
- 1 teaspoon
-
- Dried Oregano
-
- 1 teaspoon
-
- Salt
-
- 1 teaspoon
-
- Black Pepper
-
- ½ teaspoon
-
- 2 tablespoons
-
- Fresh Parsley (optional for garnish)
-
- Chopped, for serving
Instructions
- Preheat the Oven
I start by preheating my oven to 400°F (200°C). This ensures the chicken cooks evenly and develops that nice roasted flavor. - Prepare the Baking Sheet
I line a baking sheet with parchment paper for easy cleanup. This helps prevent the chicken from sticking and makes washing up a breeze later. - Season the Chicken Thighs
In a large bowl, I add 2 pounds of boneless skinless chicken thighs. Then I drizzle 2 tablespoons of olive oil over the chicken. Next, I sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and season it with 1 teaspoon of salt and ½ teaspoon of black pepper. I use my hands to toss everything together until the chicken is evenly coated with the seasonings. - Arrange the Chicken on the Baking Sheet
After seasoning, I place the chicken thighs on the prepared baking sheet. I make sure to arrange them in a single layer, giving them a little space so they roast properly. - Bake the Chicken
I slide the baking sheet into the preheated oven and bake for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and have a beautiful golden-brown color. - Broil for Extra Crispiness (Optional)
If I want a crispier exterior, I switch on the broiler for the last 3 to 5 minutes of cooking. I keep a close eye on them to prevent burning. This step enhances the texture and adds a lovely char. - Rest the Chicken
Once the chicken is done, I take it out of the oven and let it rest for about 5 minutes. Resting helps the juices redistribute, making each bite extra juicy.