Easy Baked Chicken Thighs

I must admit… due to the short ingredient list, I did not have high expectations for this recipe. I must say – WOW. This is one of those rare instances that I’m happy to be proven wrong! This super quick baked chicken thigh recipe is worthy of making it into your meal plan & recipe book.

My mom is notorious for excessive spending and bulk purchases from Costco. I’m sure you’re well aware of the consequences of grocery shopping on an empty stomach (we’re all guilty of it!). That being said, she sent me home with a goodie bag of chicken thighs and this recipe to try (lucky for me this happens often – haha)

I followed the Instructions and improvised with a bit of extra fresh herbs from my garden (I have trouble followings recipes and always attempt to make it my own). Not only is this extremely quick to whip together, but my boyfriend was super impressed! I humbly accepted the praise.. leaving out how easy it was of course.

Best Sides?

These are perfect over a bed of rice or used for filling fajitas. Don’t be afraid to switch things up! Customize by adding mushrooms, onions, celery or other veggies to your liking. Just be aware that certain vegetables may need longer to cook (ie. carrots) and therefore best not to use these.

cooking process

I used a 9×13″ Baking Dish and baked for 18-20 minutes at 400℉ in the oven. Cooking time may vary based on your oven so be sure to check. If you’re more comfortable using a meat thermometer, then cook until the thickest point has reached an internal temperature of 165℉.

Anyways, I won’t bore you with my ranting and let you try it out for yourselves. Enjoy!

Baked Chicken Thighs

Delicious and FODMAP safe baked chicken thighs for Fajitas or with virtually any side

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 2 People

Equipment

• Oven
• 1 9×13" Baking Dish

Ingredients  

• 2 tbsp Extra Virgin Olive Oil (Or Coconut oil)
• 1 Green Bell Pepper Sliced into 1/2" strips
• 1 Yellow or Orange Bell Pepper Sliced into 1/2" strips
• 2 tsp Ground Chili Powder
• 1 tsp Sea Salt
• 1 tsp Ground Cumin
• 1 tsp Thyme
• 4 (3oz) Boneless, Skinless Chicken Thighs
• Juice of 1/2 Lime
• Fresh Cilantro Garnish, As Desired

Instructions 

• Preheat oven to 400℉. Spray a 9×13 inch baking dish with cooking spray
• To the Baking dish, add the sliced bell pepper followed by the chili powder, salt, cumin and thyme. And chicken and use your hands to coat the thighs with the spices. . Drizzle olive oil (or coconut oil) over the thighs.
  2 tbsp Extra Virgin Olive Oil, 1 Green Bell Pepper, 1 Yellow or Orange Bell Pepper, 2 tsp Ground Chili Powder, 1 tsp Sea Salt, 1 tsp Ground Cumin, 1 tsp Thyme, 4 (3oz) Boneless, Skinless Chicken Thighs
• Bake for 18 to 20 minutes, flipping the chicken over once, halfway through
• Drizzle the lime juice over the chicken and peppers. Enjoy!
  Juice of 1/2 Lime
• Optional: Top with fresh cilantro, if desired.
  Fresh Cilantro

Keyword Baked, Chicken Thigh, Easy, Fajita, FODMAP, Mexican, Quick