Originally Posted by Andy M.
If you cook it spread out on the cookie sheet, it shouldn't take very long as it would be a thin layer of meat. If you have a thermometer, cook it to an internal temp of 180ļF. Alternatively, you could roll it and tie it, bu tit would take longer to cook. The difference is you would have a juicier end result with the rolled version. You could slice it for plating.
Hi, OP. If you don't have a meat thermometer to test whether the thighs are done, pierce the thickest part of the meat with the point of a knife or a skewer and if it's cooked the juices should run clear. If they're pink put it back to cook a little longer.