This is quick and easy you could use bone in and skin on but I had the thighs without.

Ingredients

• 1 lb chicken (thighs boneless and skinless)
• Kosher salt
• Freshly ground black pepper
• Olive oil

For the sauce (optional):

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon packed brown sugar

1 pinch red pepper flakes

Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs 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.

If using the sauce, place 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 teaspoon packed brown sugar in a medium bowl. Whisk until combined. Pour the sauce over the chicken and toss to combine.

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.

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.

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!