Baking boneless, skinless chicken thighs in the oven is an easy and effective way to achieve succulent meat packed with flavor and perfect for a weeknight dinner. This method requires only minimal prep, a handful of staple spices, and offers consistently juicy results thanks to the natural fat content of chicken thighs.
Set your oven to 400°F (200°C). If using a sheet pan, line with foil or parchment for easier cleanup.
Place thighs in a large bowl. Pat dry with paper towels to ensure better browning and less steaming.
Drizzle olive oil over the thighs. Add all spices and toss with clean hands until evenly coated. Make sure each thigh is well saturated with spices and oil. Any residual seasoning or oil can be brushed onto the chicken before baking.
Place seasoned thighs in a single layer in your baking dish or on a sheet pan, spaced out for even cooking. Excess fat does not need to be trimmed; it renders during baking and keeps the meat moist.
Place dish on center oven rack. Bake for 25–30 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part of the largest thigh. Juices should run clear when pierced.
For extra caramelization, move pan to upper rack and broil for 2–3 minutes until tops are darkened and slightly crisp. Watch closely to avoid burning.
Remove from oven and let thighs rest for at least 5 minutes tented with foil. This step keeps juices inside the meat.