Baked Italian Chicken Thighs

Baked Italian Chicken Thighs are juicy, tender, and packed with bold, herbaceous flavor. Marinated in Italian seasonings and baked to golden perfection, this dish is a simple yet delicious option for weeknight dinners or Sunday meal prep. Serve it with your favorite sides for a comforting, satisfying meal.

Why You’ll Love This Recipe

• Full of classic Italian herb and garlic flavor
• Incredibly juicy and tender thanks to dark meat
• Minimal prep and hands-off baking time
• Perfect for meal prep or feeding a crowd
• Pairs well with a wide range of sides
• Naturally gluten-free and low-carb

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in or boneless skin-on chicken thighs
• Olive oil
• Garlic cloves, minced
• Dried Italian seasoning
• Paprika
• Onion powder
• Salt and black pepper
• Fresh parsley or basil (for garnish)
• Lemon wedges (optional for serving)

Directions

1. Preheat oven to 400°F (200°C).
2. Pat chicken thighs dry and place them in a large bowl or zip-top bag.
3. In a small bowl, whisk together olive oil, garlic, Italian seasoning, paprika, onion powder, salt, and pepper.
4. Pour the marinade over the chicken and toss to coat evenly.
5. Arrange the chicken thighs skin-side up on a baking sheet or in a baking dish.
6. Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
7. Let rest for 5 minutes before serving.
8. Garnish with fresh herbs and lemon wedges, if desired.

Servings and timing

This recipe makes 4 servings. Prep time is about 10 minutes and bake time is 35–45 minutes, making it ready in under an hour.

Variations

• Use boneless, skinless thighs for a leaner version
• Add chopped fresh rosemary or thyme to the marinade for a fresh herb twist
• Include a splash of balsamic vinegar or lemon juice in the marinade for brightness
• Spice it up with crushed red pepper flakes
• Swap chicken thighs for drumsticks or breasts (adjust baking time accordingly)

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10–15 minutes or in a skillet over medium heat. To freeze, wrap tightly and store for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I use boneless chicken thighs?

Yes, just reduce the cooking time to about 25–30 minutes.

What’s the best way to get crispy skin?

Bake uncovered and make sure the skin is dry before adding the marinade.

Can I marinate the chicken overnight?

Absolutely, marinating overnight enhances the flavor even more.

Is this recipe spicy?

No, but you can add crushed red pepper for heat if desired.

Can I use Italian dressing instead of seasonings?

Yes, Italian dressing can be a convenient shortcut marinade.

How do I know when the chicken is done?

Use a meat thermometer — it should reach 165°F (74°C) internally.

Can I grill this chicken instead of baking?

Yes, grill over medium heat for 6–8 minutes per side, depending on thickness.

What should I serve with this?

Great sides include roasted vegetables, pasta, rice, or a fresh salad.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits into a keto or low-carb diet.

Can I cook this in an air fryer?

Yes, air fry at 375°F for about 20–25 minutes, flipping halfway through.

Conclusion

Baked Italian Chicken Thighs are a simple, flavorful, and versatile meal you’ll turn to again and again. With minimal ingredients and big flavor, this easy recipe is perfect for busy weeknights, meal prepping, or satisfying the whole family with a classic Italian twist.

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