Oven-baked boneless chicken thighs, a recipe that will surely solve a meal for you, because besides the main dish, you will also have the side, all in one solution. And what can I say, you won’t even have to stay at the stove, because the oven will do everything. Even with few ingredients, you will get a really delicious result. Boneless thighs are very versatile, ready to be cooked either in the oven or in a pan and certainly quicker because they lack the bone which adds thickness. Moreover, unlike the breast, they definitely keep the cooking better and there is no risk of them becoming tough. For this reason, I prefer them to a whole chicken to put in the oven, even when I don’t debone them. Do not remove the skin because it contains excellent fats and minerals, and in my opinion, it is delicious especially when it becomes crispy.
If you like chicken, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs boneless chicken thighs
- 4 large Roman zucchini
- 24 red cherry tomatoes
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste salt
- 2 tbsp breadcrumbs
Tools
- 1 Non-stick baking pan
- 1 Cutting board
- 1 Knife
- 1 Bowl
Procedure
Take the meat out of the fridge at least an hour before cooking, so it reaches room temperature. Then pat it with paper towels to remove all the moisture and cut it into rather large pieces. If the chicken thighs are large, cut them into 6, otherwise even in 4 pieces is fine.
Wash the Roman zucchini thoroughly, dry them, and cut them into thick slices because they need to maintain their texture. Do the same with the cherry tomatoes, choose the larger ones and after washing and drying them, cut them in half. As you prepare, place everything in a large bowl.
Now that the vegetables are ready, all that’s left to do is season them simply with oil and salt, and mix them well so they are well-flavored.
Arrange the boneless chicken pieces inside a baking pan that is large enough to also contain the vegetables. Drizzle a little oil on the meat, add a pinch of salt and mix.
Insert a crushed but unpeeled clove of garlic in the center of the pan, and add all the already seasoned vegetables randomly. Before placing in a preheated oven, in fan mode at 392°F, sprinkle with breadcrumbs. Let it cook for about 20 minutes, or until the chicken thighs are well browned.
Serve your Oven-Baked Boneless Chicken Thighs immediately after baking, in individual portions or on a single serving plate.
Tips and Storage
Boneless chicken thighs can be stored in the refrigerator for 2 to 3 days, but inside airtight containers, preferably made of glass or ceramic.
You can also freeze them once cooked, but I always recommend thawing them slowly in the refrigerator.
You can always reheat them in the microwave: this way they won’t dry out.
The vegetables proposed for this dish are not mandatory; if you don’t like them, feel free to add the ones you prefer.
