Easy Roasted Chicken Thighs

Boneless, skinless chicken breasts used to be the only piece of chicken I knew how to cook with. Even when I switched up the recipes and used a variety of different ones, it still got boring. Eventually, I stopped wanting to eat chicken. Then I found a super simple recipe for roasted chicken thighs and decided to give it a try. Juicy and delicious!

Now that I’m temporarily living on my own and cooking for only one, I usually buy a larger package of chicken thighs when they’re on sale and freeze them in single portions. I place each piece in its own sandwich-size Ziploc bag, pour in enough flavored/infused olive oil to coat the chicken, seal the bag tight with as little air as possible, wrap Glad Press ‘N’ Seal around the bag, then throw all of the individual bags into a gallon-size bag. Sounds intensive, but the bag-wrap-bag process helps prevent freezer burn! Then when I’m ready to cook (usually the morning of or the night before), I just defrost the desired number of pieces. The chicken marinates in the flavored/infused olive oil as it defrosts in the fridge!

I just use salt and pepper to season since I marinate in the flavored/infused olive oil, but you can really add whatever herbs/spices you want. Comment with your favorite combinations!

Easy Roasted Chicken ThighsEasy Roasted Chicken Thighs (adapted from RealSimple.com)

Ingredients I used:

  • Bone-in Chicken Thighs with Skin
  • Olive oil
  • Salt
  • Pepper


  1. Preheat the oven to 400°F.
  2. Heat a small amount of olive oil in a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper.
  4. Cook the chicken, skin-side down, until browned and crisp; about 8 to 10 minutes (mine only takes about 6 minutes to brown though). If cooking a lot of chicken, do this step in batches.
  5. Transfer the chicken to a sheet pan lined with aluminum foil. Place in the oven and roast the chicken until cooked through, about 20 to 25 minutes.


(Note: Above image is from RealSimple.com)

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