Baked Boneless, Skinless Chicken Thighs

• portions: 3 servings

Ingrédients

1 pound boneless, skinless chicken thighs

Kosher salt

Freshly ground black pepper

Olive oil

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon packed brown sugar

1 pinch red pepper flakes

Alternative marinade for lemon chicken

1/4 cup olive oil

zest and juice from 1 lemons

1 teaspoon dried oregano

½ teaspoon dried thyme

3 cloves garlic (minced)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Instructions

Step 1

Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs 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.

Step 2

If using the sauce, place 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 teaspoon packed brown sugar in a medium bowl. Whisk until combined.

Step 3

Pour the sauce over the chicken and toss to combine.

Step 4

Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

Step 5

Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

Step 6

Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Recipe Notes

Nutrition

• Taille de Portion: Serves 3
• Calories: 304 cal
• Lipides Totaux: 17.8 g
• Lipides Saturés: 3.3 g
• Lipides Insaturés: 0.0 g
• Cholestérol: 0 mg
• Sodium: 416.7 mg
• Glucides Totaux: 4.4 g
• Fibres Diététiques: 0.4 g
• Sucres Totaux: 2.4 g
• Protéines: 30.3 g