These sheet pan chicken thighs are so easy to put together and give you moist and juicy chicken every time. It seriously feels like magic! This recipe uses simple, pantry ingredients while still delivering on flavor. And it’s ready in just about 35 minutes!
Try our Easy Garlic Lime Skillet Chicken or our easy, Crispy Air Fryer Chicken Thighs.
Why Our Recipe
- This recipe is as delicious as it is quick—ready in just 35 minutes!
- Juicy, flavorful chicken ready to eat without the bones getting in the way.
- Using a lined baking sheet keeps things simple and makes clean-up easy!
This is Chef Cayt’s favorite cut of chicken, these delicious thighs produce a moist and juicy result every time. You’ve got to love that dark meat goodness. Boneless, skinless chicken is a great option for those who want deliciously moist chicken without the time commitment and bones getting in the way.
Ingredient Notes
- Boneless Skinless Chicken Thighs: A leaner option without the skin yet still super moist and cooks quickly. You can use bone-in chicken thighs and with the skin, but it will increase your cooking time.
- Vegetable Oil: It has a neutral flavor profile, used to coat the chicken thighs with our spice blend.
- Lemon Juice: Bottled lemon juice works well and keeps prep to a minimum, but freshly squeezed always has the best flavor.
Spice Variations
This recipe uses a simple, savory spice blend that can easily be customized by adding a 1/2-1 teaspoon of your favorite spices.
Want to kick up the flavor with a little spice? Adjust the heat in this recipe by adding a 1/2 teaspoon of cayenne or chili pepper—or both!
For a Mexican-inspired blend, combine 2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt.
Chicken Options
This simple recipe uses boneless, skinless chicken things to keep things easy, but you can also use regular bone-in chicken thighs. You’ll want to increase the temperature and cook time to make sure the chicken is fully cooked and the skin gets crispy.
When cooking with bone-in chicken thighs, increase the temperature to 450°F and bake for a total of 35-40 minutes. Remember to check the chicken’s internal temperature with a meat thermometer, making sure that it hits 175°F.
Make it a Meal
Steamed Rice: A simple side of steamed rice is an excellent way to enjoy the flavorful juices from the chicken. The rice absorbs all the delicious drippings. You can use plain white rice, brown rice, or even cilantro-lime rice for an extra pop of flavor.
Vegetables: Keep it easy with our frozen veggies hacks. The whole point of this dinner is to keep things simple!
Garnish: Freshen things up with some freshly chopped parsley or even add a few lemon slices to add some brightness to this dish!
Storage & Reheating Instructions
Refrigerate any leftover chicken thighs in an airtight container. They will stay good for up to 3 days.
Reheat in the microwave for 1 minute then check the chicken. Microwave in additional 30-second increments as needed until heated through.
Reheat in an air fryer by placing chicken thighs in a single layer in the air fryer basket and heat at 350 degrees Fahrenheit for 5-7 minutes, or until warmed through.
