Baked Chicken Thighs
These Baked Chicken Thighs with Italian flavors come out perfect every time- crispy skin and juicy and tender chicken thighs! A one-pan dinner to add to your weekly meal rotation.
Ingredients
- 6medium-sized chicken thighs with skin on, about 2 lbs (either bone-in or boneless adjust cooking time)
- ½ teaspoondried rosemary
- ½ teaspoondried oregano
- ¼ teaspoondried thyme
- ¼ teaspoondried sage
- ¼ teaspoonpaprika
- 1 teaspoongarlic powder
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonfresh lemon juice
- 1 ½ teaspoonkosher salt
- black pepper to taste
- optional- fresh parsley (chopped, for serving)
Directions
- 1
Preheat oven to 375 degrees Fahrenheit. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. For more precise cooking- cover and let rest at room temperature for 30 minutes before baking.
- 2
Add olive oil, lemon juice, and herbs in a small mixing bowl. Whisk to combine.
- 3
Transfer the chicken thighs to a greased oven-safe baking dish or baking sheet. Lay the chicken thighs (skin side up) in an even layer. Generously brush or massage the chicken with olive oil and herb mixture on all sides.
- 4
Bake in the oven for 30-35 minutes (depending on how large the chicken thighs are, cooking time can vary from 25-30 minutes without skin and 35-45 minutes if bone-in and skin on) until the internal temperature reaches 165 degrees F. To check the internal temperature, insert the instant-read thermometer into the thickest part of the thigh.
- 5
Turn oven to broil and broil the chicken thighs until the skin is extra crispy (2-3 minutes). Let the chicken rest for 5 minutes before serving. Sprinkle with a little fresh chopped parsley. Serve with your favorite sides and enjoy!