This easy chili roasted chicken thighs recipe has just 5 ingredients and is on the table in 20 minutes.
Chicken thighs are one of my go-to weeknight dinners. You can roast them simply with olive oil, salt, and pepper—or dress them up with whatever flavors you have in the kitchen. I used my homemade chili powder blend that I always have on hand. All the spices are in the mix, so the chicken is ready to go in the oven in less time than it takes to preheat.
While the chicken is baking, you can make a simple guacamole (this is my favorite recipe) and cauliflower rice. If you have it already riced in the freezer, the cauliflower takes just a few minutes. And if you have leftover cooked squash or sweet potatoes, the hint of sweetness is great with the smoky chili flavors.
What makes this a 20-minute dinner is using boneless chicken thighs. There are a lot of times I prefer to slow roast chicken with the bone in, but for quick weeknight cooking boneless is the way to go. And boneless chicken thighs are juicier and more flavorful than boneless chicken breasts. This post includes some affiliate links for your convenience. You can read my full disclosure policy here.
Chili roasted chicken thighs are a quick and easy paleo dinner. Any leftovers are perfect for lunch the next day on a salad or in a paleo-friendly wrap.
More easy paleo chicken recipes
- Preheat oven to 375 degrees.
- Place chicken on sheet pan. Drizzle with olive oil and turn to coat. Rub with chili powder, salt, and pepper.
- Roast chicken thighs until cooked through, about 15 minutes.
- Sprinkle with cilantro and serve with lime wedges.