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This tender and crispy, Italian-baked chicken thighs recipe is incredibly easy and made in the oven in about 35 minutes! Bone-in chicken thighs are marinated with garlic cloves, olive oil, Italian seasoning, and fresh lemon juice for the best bold flavors.
You may also love my boneless baked chicken thighs recipe. I love pairing it with my Garlic roasted potatoes.
Way better than boneless chicken thighs, this easy-baked chicken thighs recipe features some of the crispiest and juiciest chicken you will ever eat. Quickly seared on the stovetop and finished in the oven, these chicken thighs are filled with the best fresh flavors thanks to leafy parsley and tangy lemon.
The marinade is super easy to whip up within minutes and is worth soaking the chicken thighs in before baking in the oven. You can allow the chicken thighs to marinate in the marinade for one hour or overnight–both options create the tastiest oven-roasted chicken thighs.
I love to serve juicy chicken thighs with an assortment of foods and side dishes like fluffy white rice, tender potatoes, green veggies like oven-baked asparagus, salads like this Mediterranean quinoa salad, and so much more. You can even add the potatoes or vegetables to the skillet as the chicken bakes: delicious!
Recipe summary
- Tender and juicy: These chicken thighs are super tender and juicy thanks to the quick marinade and the fact the thighs have bone in them. Crispy on the outside and perfectly tender on the inside, this chicken recipe is one the best because it is so flavorful and enjoyable.
- Quick and easy: With very minimal steps, you will have a quick and easy dinner ready in no time. Marinate the chicken for up to one hour if you’re short on time or overnight if you’re meal prepping.
- Family-friendly and comforting: Baked chicken thighs are perfect for the entire family because they are versatile and easy to serve with a variety of side dishes. The kids will love baked chicken thighs with healthy macaroni and cheese, healthy mashed potatoes, casseroles, and more.
- Healthy with protein: Lean chicken thighs are low-carb but filled with a ton of protein. One chicken thigh contains 28 grams of protein!
Ingredients needed
- Chicken thighs: You will need two pounds of bone-in, skin-on chicken thighs to create the juiciest chicken you’ve ever eaten.
- Olive oil: or you may use avocado oil
- Garlic: I love using fresh garlic, but if you do not have any use garlic powder.
- Italian seasoning
- Salt and pepper
- Lemon: Fresh lemon juice and zest is used in the marinade and lemon wedges are used to garnish the baked chicken thighs.
- Chicken stock
- Fresh parsley
How to Make Baked Chicken Thighs
First, place all of the ingredients except for the chicken stock and parsley in a Ziploc bag. Stir everything together really well with a spoon so all of the chicken thighs are covered with the marinade.
Allow the chicken to marinate in the refrigerator for at least one hour or up to eight hours. The chicken will come out nice and juicy.
Next, preheat the oven to 425 degrees Fahrenheit. Preheat a large oven-safe skillet over medium-high heat. Place the chicken thighs on the preheated skillet and sear on both sides until golden brown.
Pour the stock over the chicken thighs in the pan, then stir the mixture all together with a wooden spoon to release all of the browned pieces of chicken on the bottom of the pan.
Transfer the skillet to the preheated oven and bake for 30 to 35 minutes until an internal temperature reads 165 degrees Fahrenheit.
Once the chicken thighs have fully cooked, remove them from the oven and top with freshly chopped parsley and lemon wedges.
Recipe Notes and Tips
- Any kind of oil will work for this recipe; however, I recommend olive oil because of its rich flavors.
- Feel free to use boneless chicken thighs instead of bone-in thighs. I like the flavors of bone-in chicken thighs because they are juicy and tender.
- Vegetable stock will work in place of chicken stock.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Swap out the fresh lemon for lime in this chicken recipe.
- Get creative and use different seasonings in place of Italian seasoning if you want to experiment with different flavors.
- Be sure the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. Use your favorite kitchen thermometer to check the temperature.
Frequently Asked Questions
It will take about 45 minutes to cook the thighs at this temperature. Searing the chicken beforehand will cut down on the cooking time.
Baking the chicken thighs at 350 degrees Fahrenheit will take close to an hour.
Yes, you can! The cook time will take much longer, though, but it is possible to use frozen chicken thighs for this recipe.
Yes, this baked chicken thighs recipe is fully keto and gluten-free.
Absolutely! Baked chicken thighs are great sources of lean protein and are great for anyone looking for low-carb meals.
More Chicken Recipes
- Grilled Italian Chicken Breasts
- Air Fried Buffalo Chicken Wings
- Jerk Chicken Recipe
- Honey Baked Chicken Drumstick Recipe
- Grilled Chicken Kale Salad
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Crispy and Juicy Baked Chicken Thighs Recipe
Ingredients
- 2 pounds chicken thighs, bone-in; skin-on
- 3 tablespoons olive oil
- 3-4 garlic cloves
- 2 teaspoons Italian seasoning
- Kosher salt, to taste
- Kosher pepper, to taste
- 1 lemon, juice and zest
- ⅔ cups low-sodium chicken stock
- ¼ cup fresh parsley, chopped
- lemon slices, to garnish; optional
Instructions
- Place all the ingredients, except for the stock and parsley, in a Ziploc bag. Stir well through the bag to coat the chicken thighs.
- Marinade the chicken thighs for one hour or overnight.
- Preheat the oven to 425°F.
- Preheat a large oven-safe skillet over medium-high heat. Sear the chicken until golden brown on both sides.
- Pour over the stock and stir a bit to release those brown bits from the bottom of the pan.
- Transfer to the preheated oven.
- Bake for 30-35 minutes, or until the internal temperature reads 165°F.
- Garnish with chopped parsley and lemon slices, if desired.
Notes
- Any kind of oil will work for this recipe; however, I recommend olive oil because of its rich flavors.
- Feel free to use boneless chicken thighs instead of bone-in thighs. I like the flavors of bone-in chicken thighs because they are juicy and tender.
- Vegetable stock will work in place of chicken stock.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Swap out the fresh lemon for lime in this chicken recipe.
- Get creative and use different seasonings in place of Italian seasoning if you want to experiment with different flavors.
- Be sure the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. Use your favorite kitchen thermometer to check the temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Circumstances had me marinating the chicken for 72 hours. I added small red potatoes to the mix when baking. Absolutely delicious!
The garlic burnt when searing the chickens and stunk up the house and the chicken. My fault for searing garlic. The chunks were burnt garlic. Read recipe over and it says to sear chicken in marinade(and garlic).
Sounds like cooks error…. Mine turned out great
Loved it. Best chicken I’ve made in awhile.
Made this tonight as is and it was delicious! Is there anything healthy to do with the drippings?
You can save it for soup?
Make a roux with some of the drippings and cornstarch or flour, add chicken stock and turn it into quick gravy.