SERVES2 to 3
For the chicken:
- 1 pound boneless, skinless chicken thighs
- Salt/Freshly ground black pepper
- Olive oil
For the sauce (optional):
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon packed brown sugar
- 4 cloves garlic, minced
- Pinch red pepper flakes
- Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
- Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.
- Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.
- Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
- Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
- Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!
Doubling: You can double this recipe and bake the chicken in a 9×13-inch baking dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.