Meal Prep Roasted Chicken Thighs

The idea of cooking ahead of time to have dinner or lunch ready to go all week is grand and all if you don't mind eating the same thing over and over again. There's another way: Make these juicy thighs, stow them in the fridge, and then use them to serve up a Spanish Rice Bowl, Apricot Chicken Salad and more.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

2 pounds boneless, skinless chicken thighs

1 tablespoon olive oil 

1 tablespoon red wine vinegar 

1 large clove garlic, finely grated 

1 teaspoon Italian seasoning 

1/4 teaspoon crushed red pepper flakes 

Kosher salt and freshly ground black pepper 

Directions

  1. Preheat the oven to 425 degrees F. Toss the chicken with the olive oil, vinegar, garlic, Italian seasoning, crushed red pepper, 1 1/4 teaspoons salt and a few grinds of black pepper until evenly coated.
  2. Place the chicken on a rimmed baking sheet and roast until golden and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 25 minutes. Serve the chicken in whole pieces or sliced crosswise into strips.  
  3. The chicken will keep up to 4 days. Let cool completely before refrigerating.  

Four serving suggestions:

  1. Spicy Honey-Mustard Chicken: Dip chicken in store-bought spicy honey-mustard and serve with crispy potatoes and sautéed spinach.
  2. Curry Chicken: Serve with curried lentils, roasted carrots and yogurt sauce. 
  3. Spanish Rice Bowls: Serve with smoked paprika rice, peas and sautéed onions. 
  4. Apricot Chicken: Spread apricot jam over hot chicken and serve with a kale and apple salad.