Quick and easy way to get chicken dinner on the table in about 30 minutes.
6 boneless, skinless chicken thighs
1/2 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Optional: minced fresh herbs such as thyme, tarragon, parsley or oregano
1. Preheat the oven to 425 degrees with the oven rack in the middle position.
2. Place a flat rack in a shallow roasting pan or inside a rimmed baking sheet. Lay the chicken thighs flat on the rack, leaving a little space between each thigh. Brush the thighs with olive oil.
3. Combine the salt and pepper in a small dish and sprinkle about half the mixture evenly over the chicken thighs.
4. Put the pan in the oven and bake for 15 minutes.
5. Flip the thighs over, brush with more olive oil and sprinkle with the rest of the salt and pepper.
6. Return to the oven and bake for another 10 minutes. Just before serving, sprinkle with the chopped herbs if using.
This recipe calls for thighs because it's my go-to chicken part for something like this. They're each about the right size for a single serving, they're juicier than breasts (so less likely to dry out) and full of flavorful dark meat, and they're quick and easy to roast.
Not only is this a simple weeknight meal, but it's also a great make-ahead strategy. Once you have roasted chicken in the fridge or freezer, it's easy to pull together another meal - like diced chicken tossed into a salad or stirred into soup; or shredded chicken in tacos, enchiladas or tostadas; or baked into a casserole.