Baked Boneless Chicken Thighs with Peppers and Onions
A versatile boneless chicken thighs recipe that can be on your table in less than 30 minutes.
Servings 4
Ingredients
- 4 skinless boneless chicken thighs (approximately 1 pound)
- 4 Tablespoons extra virgin olive oil
- 4 Tablespoons Oyster Sauce (see blog post for substitutions)
- 4 Tablespoons low sodium soy sauce
- 3 cloves garlic minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/2 red bell pepper cut into thin strips
- 1/2 orange or yellow bell pepper cut into thin strips
- 1/2 yellow onion cut into thin strips
Instructions
- Preheat oven to 425° F. Place chicken thighs in a large bowl.
- In a small measuring cup, whisk together olive oil, oyster sauce, soy sauce, garlic, salt and pepper. Pour half the mixture over the chicken and toss until well coated.
- Add the peppers and onions to the bowl and pour the remaining sauce over the chicken and vegetables and toss again until well coated.
- Line a baking sheet with a silicone baking mat or tin foil. If using tin foil (or the sheet pan directly) brush a small amount of oil onto the pan/foil.
- Add the chicken and vegetables to the baking sheet in a single layer and bake for 20 minutes. Remove from oven when temperature reaches 165° F. For slightly crispy, more roasted vegetables, continue cooking under the broiler on high for an additional 3 minutes, watching closely. (Broiler step is optional).
Notes
Here's a simple tip if you are using more than 4 chicken thighs. Simply increase the olive oil, oyster sauce and soy sauce by 1 Tablespoon per chicken thigh.