3-5 pounds boneless, skinless chicken thighs (make a bunch at once so you have leftovers!)
Freshly ground black pepper
For the sauce (optional):
2 tablespoons olive oil
3 tablespoon Dijon mustard
3 tablespoon balsamic vinegar
3 teaspoon packed brown sugar
5 cloves garlic, minced
Dash red pepper flakes
Heat the oven and season the chicken: Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper.
Make a sauce (optional): Whisk all the sauce ingredients together in a medium bowl.
Toss the chicken with the sauce: Pour the sauce over the chicken and toss to combine.
Transfer the chicken to the baking dish: 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.
Roast the chicken: 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.
Rest the chicken: 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!