Preheat your oven to 400°F. Remove the boneless skinless chicken thighs from the refrigerator and let them sit at room temperature for 10 to 15 minutes. This promotes even cooking.

Pat the chicken completely dry with paper towels. This is critical. Moisture on the surface creates steam instead of browning.

Season both sides generously. A simple blend of salt, pepper, garlic powder, and paprika works beautifully. You can also use a gluten-free seasoning blend or marinade. See the GF section below for safe options.

Arrange in a single layer on a baking sheet. Leave space between each thigh so air can circulate. Overcrowding causes steaming instead of roasting.

Bake for 20 to 25 minutes. Do not open the oven door during the first 15 minutes.

Check internal temperature with a meat thermometer inserted into the thickest part. If it reads below 165°F, return the pan to the oven for 2 to 3 more minutes.

Rest for 5 minutes before serving. This allows juices to redistribute throughout the meat. Cut too early and the juices run out onto the plate.