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Oven Roasted Chicken Thighs

Updated: Nov 26, 2023



Enjoy Moist and Flavor-Packed Chicken Thighs as a Classic Protein Source

Chicken thighs are a timeless choice for those who appreciate rich, moist flavors in their meals. In this recipe, we'll show you how to create perfectly seasoned and succulent chicken thighs that are sure to please your taste buds.


Ingredients:

  • One package of 6-8 boneless, skinless chicken thighs

  • 2-3 tablespoons Sea Salt, Herbamare, or your favorite chicken seasoning mix

  • 1/4 cup dried or fresh thyme leaves (remove stems if using fresh)

Preparation:

  1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). While it heats up, oil a small baking pan with 1 tablespoon of coconut oil or use olive oil cooking spray to prevent sticking.

  2. Prepare the Chicken Thighs: Lay out the boneless, skinless chicken thighs in the prepared baking pan. Evenly sprinkle each piece of meat with your chosen seasoning blend, ensuring that the flavors coat the chicken well.

  3. Add Thyme: Next, sprinkle the chicken thighs with the dried or fresh thyme leaves. If using fresh thyme, remember to remove the stems to avoid any woody texture.

  4. Cover and Bake: Cover the baking pan with aluminum foil, ensuring that the shiny side is facing down. Leave a small corner uncovered to allow steam to escape during baking. Place the pan in the preheated oven.

  5. Bake to Perfection: Bake the chicken thighs for approximately 25-30 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

  6. Cool and Serve: Once done, let the chicken thighs cool for a few minutes. Serve them alongside your favorite vegetables and a healthy complex carbohydrate, such as brown rice.

This improved recipe ensures that you achieve the moist and flavorful chicken thighs you desire. Whether you prefer them with fresh thyme or a seasoning mix, these chicken thighs will make a delicious and satisfying addition to your healthy meals. Enjoy the savory goodness


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