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The other day I shared a recipe for Sautéed Zucchini and Tomatoes, and mentioned that they would be delicious served with Italian Baked Chicken Thighs. I know this to be true because I made them together, and they are perfect together!!
Not only is this meal delicious, but it is simple to put together as well using basic ingredients.
I did make one change while preparing this recipe, I added onion slices to the baking sheet before I baked the chicken thighs and did not have them in the image above. That’s the beauty of cooking, you can make changes as you go if it feels like something is missing.
How to make Oven Baked Italian Chicken Thighs
Whisk the olive oil, lemon zest, lemon juice, Italian seasoning, minced garlic, salt and pepper together in a small bowl.
Pour the marinade over the chicken thighs in a large bowl. Cover and set aside to marinate for 15 to 30 minutes.
Preheat oven to 400 degrees. Spread onion slices across a parchment lined baking sheet and top with the chicken thighs.
Bake for 30 to 35 minutes, until internal temperature reaches 165 degrees. Broil for 2 to 3 minutes for extra crispy skin if desired.
Remove from oven and allow to rest for 10 minutes before serving.
I served my chicken thighs with Sautéed Zucchini and Tomatoes, but Classic Rice Pilaf or Creamy Parmesan Polenta would be delicious as well.
Recipe Notes & Tips
- Chicken can marinate overnight if needed.
- Feel free to add crushed red pepper flakes for more heat.
- All ovens cook differently, cooking times may need to be adjusted.
More delicious chicken thigh recipes
- Chicken Thighs with Olives, Capers and Lemon
- Guinness Beer-Braised Chicken Thighs
- Sheet Pan Roast Chicken Thighs with Potatoes and Carrots
- Skillet Chicken Cacciatore
- Lemon-Garlic Skillet Chicken
- Chicken au Champagne
Tools used to make this recipe
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Enjoy!!
Italian Baked Chicken Thighs
Ingredients
- 1/4 cup olive oil
- zest of one lemon
- 1/2 cup lemon juice
- 5 cloves garlic pressed or finely minced
- 2 tablespoons Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 large onion cut into wedges and separated
- 6 chicken thighs bone-in, skin-on, mine were just under 3 pounds.
Instructions
- Whisk the olive oil, lemon zest, lemon juice, Italian seasoning, minced garlic, salt and pepper together in a small bowl.
- Pour the marinade over the chicken thighs in a large bowl. Cover and set aside to marinate for 15 to 30 minutes.
- Preheat oven to 400 degrees. Spread onion slices across a parchment lined baking sheet and top with the chicken thighs.
- Bake for 30 to 35 minutes, until internal temperature reaches 165 degrees. Broil for 2 to 3 minutes for extra crispy skin if desired.
- Remove from oven and allow to rest for 10 minutes before serving.
Notes
- Chicken can marinate overnight if needed.
- Feel free to add crushed red pepper flakes for more heat.
- All ovens cook differently, cooking time may need to be adjusted.
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