Easy to prep, and easier to cook, baked boneless chicken thighs give you the most bang for your bird. Coat boneless thighs with dry rub and bake for just 30 minutes to get an evenly-cooked, juicy, and flavorful chicken dinner. Use a baking sheet, not a dish, for perfectly crispy edges.
Heat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the brown sugar, Italian seasoning, paprika, salt, onion powder, garlic powder, and pepper in a small bowl; mix until evenly combined.
Unfold the chicken thighs (Note 1) and arrange on a cutting board. Trim any large fat deposits (Note 2), then pat very dry with paper towels (Note 3).
Drizzle the chicken with the olive oil, then rub evenly into the chicken on all sides using your (clean and dry) hands.
Sprinkle the dry rub over the chicken thighs and again use your (clean and dry) hands to work the seasoning into the chicken until evenly coated on all sides.
Arrange the seasoned chicken on the prepared baking sheet in a single, even layer, leaving a bit of space in-between. (Note 4).
Transfer to the oven and roast for 25-30 minutes, until the chicken is crispy along the edges and the internal temperature reads 165°F using an instant read thermometer.
Transfer to a cutting board and rest for five minutes. Slice against the grain for tender bites, and serve right away. Enjoy!
Notes
Note 1. Unfold the chicken thighs and lay them flat for quicker and more even cooking.Note 2. Use kitchen shears to trim away any large, visible fat deposits. The chicken won't cook long enough for the fat to render (melt) and it will instead become gummy and chewy.Note 3. Pat the chicken dry to ensure that the oil and seasonings properly adhere.Note 4. Space the chicken for better air circulation and to achieve crispy edges. Use a baking sheet instead of a baking dish for both crispy and juicy cooked chicken.