Crispy and Juicy Baked Boneless Chicken Thighs
Boneless skinless chicken thighs coated in a flavorful brown sugar and spice dry rub, roasted at high heat on a baking sheet for crispy edges and perfectly juicy, tender meat. Ready in just 40 minutes and ideal for easy weeknight dinners.
Ingredients
- 2 lb boneless skinless chicken thighs (about 6 thighs)
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoons Italian seasoning
- 1.5 teaspoons paprika
- 1.5 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine the brown sugar, Italian seasoning, paprika, kosher salt, onion powder, garlic powder, and black pepper. Stir until evenly blended.
- Unfold the chicken thighs and lay flat on a cutting board. Trim any large fat deposits. Pat every surface thoroughly dry with paper towels.
- Drizzle the olive oil over the chicken and rub it evenly into all surfaces using clean, dry hands.
- Sprinkle the dry rub over the chicken and use your hands to press and rub the seasoning evenly into all sides of each thigh.
- Arrange the seasoned thighs on the prepared baking sheet in a single even layer with a little space between each piece.
- Roast for 25 to 30 minutes until the edges are crispy and an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
- Transfer to a cutting board and rest for 5 minutes. Slice against the grain and serve immediately
Notes
Pat the chicken completely dry before seasoning — this is the key to crispy edges.
Use a baking sheet, not a deep baking dish, for proper air circulation and crispiness.
Do not crowd the pan — leave space between each piece for even roasting.
Always confirm doneness with a meat thermometer inserted into the thickest part.
Rest the chicken for 5 minutes before slicing to retain juices.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375-degree oven for 10 to 12 minutes to restore crispiness.
For extra crispy edges, broil for the last 2 to 3 minutes of cooking.
Use a baking sheet, not a deep baking dish, for proper air circulation and crispiness.
Do not crowd the pan — leave space between each piece for even roasting.
Always confirm doneness with a meat thermometer inserted into the thickest part.
Rest the chicken for 5 minutes before slicing to retain juices.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375-degree oven for 10 to 12 minutes to restore crispiness.
For extra crispy edges, broil for the last 2 to 3 minutes of cooking.
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