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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.
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.
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 Overview
Key Ingredients
Below are the key ingredients to make these crispy baked bone-in chicken thighs. Full measurements can be found in the recipe card.
Jump to Recipe
- Chicken Thighs: Bone-in, skin-on chicken thighs work best for this recipe. The skin becomes crispy while the bone helps keep the meat tender and juicy.
- Olive Oil: Helps the seasonings stick to the chicken and encourages browning.
- Garlic: Fresh garlic adds the best flavor, but garlic powder works in a pinch.
- Italian Seasoning: Adds a blend of herbs that pairs perfectly with lemon and chicken.
- Lemon: Fresh lemon juice and zest brighten the flavors and help tenderize the meat.
- Chicken Stock: Adds moisture to the pan and creates extra flavor while the chicken bakes.
- Fresh Parsley: Adds freshness and color just before serving.
How To Get Crispy Chicken Thighs
If you’re looking for extra crispy chicken skin, these simple tips will make all the difference:
- Pat the chicken thighs dry with paper towels before marinating.
- Use skin-on chicken thighs.
- Preheat the skillet before adding the chicken.
- Sear the chicken skin-side down until golden brown.
- Bake at a high temperature.
- Avoid overcrowding the pan.
- Let the chicken rest for 5 minutes before serving.
Dry skin and high heat are two of the most important factors for achieving crispy chicken.
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 Tips
- Use a cast iron or oven-safe skillet for the best sear.
- Bring the chicken out of the refrigerator 15 to 20 minutes before cooking.
- Let the chicken rest before serving to keep the juices inside.
- For extra lemon flavor, serve with fresh lemon wedges.
- Double the recipe for easy meal prep lunches throughout the week.
Recipe Variations
- Make it spicy: Add red pepper flakes, cayenne pepper, or smoked paprika.
- Use different herbs: Try rosemary, thyme, oregano, or a combination of fresh herbs.
- Add vegetables: Roast potatoes, carrots, onions, or broccoli in the same skillet.
- Boneless chicken thighs: You can use boneless thighs if preferred. Reduce the baking time and cook until the internal temperature reaches 165°F.
Common Questions
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.
Bake them uncovered so the skin can become crispy and golden brown.
Yes. Boneless thighs cook faster than bone-in thighs, so start checking them earlier.
The most common reasons are excess moisture on the skin, overcrowding the pan, or baking at too low of a temperature.
What To Serve With Baked Chicken Thighs
These chicken thighs pair well with almost any side dish.
Storage And Meal Prep
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, place the chicken in a 375°F oven until warmed through. This helps keep the skin crispy.
- You can also freeze cooked chicken thighs for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Chicken Recipes
- Grilled Italian Chicken Breasts
- Air Fried Buffalo Chicken Wings
- Sheet Pan Chicken Breast with Veggies
- Jerk Chicken Recipe
- Chicken Al Pastor
- 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
- Salt and 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 (2 pounds chicken thighs, 3 tablespoons olive oil, 3-4 garlic cloves, 2 teaspoons Italian seasoning, Salt and pepper, juice and zest of 1 lemon), 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 ⅔ cups low-sodium chicken 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 ¼ cup fresh 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.
Is the garlic minced in the marinade?
I mostly mince the garlic.
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.