Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels to ensure they roast rather than steam.
  3. In a large bowl, toss the chicken thighs with olive oil, salt, black pepper, garlic powder, smoked paprika, and onion powder until evenly coated.
  4. Arrange the chicken in a single layer on the prepared pan, ensuring at least an inch of space between each piece.
  5. Bake for 20–25 minutes until the internal temperature reaches 165°F (74°C).
  6. For extra crispiness, broil on high for the final 2 minutes until the edges sizzle.
  7. Remove from oven and let the chicken rest for 5 minutes to redistribute juices before serving.
  8. Optional: Whisk together honey, Dijon mustard, and lemon juice to create a glaze and brush over the cooked chicken.