Italian Baked Chicken Thighs - Crispy and delicious oven baked chicken thighs made with fresh rosemary, sage and oregano. These chicken thighs are succulent, juicy and super simple to prepare. Perfect for a one pan, low prep dinner!
Ingredients you need
The ingredients are super simple and easy all you need is chicken thighs bone-in and skin on, fresh rosemary and sage, dried oregano, olive oil, salt and pepper. See the photo below that shows all the ingredients you need.
How to make this recipe - step by step
Finely chop the fresh herbs and sprinkle over the chicken along with the oregano (photo 1).
Drizzle the olive oil over the chicken and rub it all over so it’s thoroughly coated in herbs and oil (photo 2).
Sprinkle with salt and pepper and bake in the oven for 45 minutes (photo 3).
Once cooked turn on the broiler/oven grill and broil the chicken until the skin is extra crispy (2-3 minutes) (photo 4).
Let the chicken rest for 5 minutes then serve with desired sides.
Serving suggestions
These Italian baked chicken thighs go with almost anything they are super versatile.
I love to serve them with warm cannellini beans drizzled with olive oil and a pinch of salt and lemon zest. It takes 5 minutes to whip up and makes such an easy side dish.
My other favourite sides to serve with this are our sauteed broccoli with pesto and pine nuts, Italian roasted potatoes, Italian green beans in tomato sauce or a simple and fresh salad.
Top Tip: You can throw veggies such as tomatoes, bell peppers or chopped potatoes in with the chicken so they cook at the same time.
Top tips and recipe FAQs
- Pat the skin dry - pat the chicken skin with a paper towel before starting this recipe. It gets rid of excess moisture and helps the chicken skin crisp up.
- Flavour combinations - feel free to switch up the herbs, spices and flavours as you like, this is such a versatile recipe. For some ideas try; lemon zest, garlic or red pepper flakes.
- Let the chicken rest - after cooking any meat especially chicken it's important to let it rest after cooking otherwise it can dry out and a lot of the flavour in the juices will run out. Let the thighs rest for at least 5 minutes after cooking.
- Watch the video! - make sure to check out our step by step recipe video and photos to help you make this recipe perfectly!
There's a lot of fat in the chicken skin which crisps up nicely in the oven during cooking but to get it extra crispy and delicious I broil the chicken for a couple of minutes. It's such a simple trick for the best crispy chicken thighs ever!
I bake 3 lbs (1.3 kg) chicken thighs for 45 minutes so they're cooked through but still super juicy and delicious. If you are unsure if they are cooked use a meat thermometer and check that it registers 165F (74C) so you know that they are done.
Yes, you can use boneless and skinless thighs but they won't be as juicy and will lose their crispiness since a lot of fat and flavour is in the skin. Also remember that boneless thighs will take about 10 minutes less to cook.
Leftover cooked chicken thighs will last for 3-4 days in a sealed container in the fridge or can be frozen. Use leftover chicken in salads, sandwiches or soups.
More Italian chicken recipes you might like
- Chicken Cacciatore – Pollo alla Cacciatora
- Grilled chicken spiedini - chicken skewers
- Pistachio crusted chicken
- Italian Chicken Cutlets with Pesto and Spinach
- Breaded chicken cutlets - no flour no egg
- Creamy Tuscan chicken
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Italian Baked Chicken Thighs
Ingredients
- 6-8 chicken thighs (3 lbs/1.3kg)
- 1 sprig fresh rosemary
- 3-4 fresh sage leaves
- 1 teaspoon dried oregano
- 3-4 garlic cloves
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- Pepper to taste
Instructions
- Pre-heat the oven to 375F/190C.
- Pat the chicken skin dry with kitchen paper.
- Finely chop the fresh herbs and sprinkle over the chicken along with the oregano.
- Drizzle the olive oil over the chicken and rub it all over so it’s thoroughly coated in herbs and oil.
- Sprinkle with salt and pepper and bake in the oven for 45 minutes.
- Once cooked turn on the broiler/oven grill and broil the chicken until the skin is extra crispy (2-3 minutes).
- Let the chicken rest for 5 minutes then serve with desired sides
Notes
- Pat the skin dry - pat the chicken skin with a paper towel before starting this recipe. It gets rid of excess moisture and helps the chicken skin crisp up.
- Flavour combinations - feel free to switch up the herbs, spices and flavours as you like, this is such a versatile recipe. For some ideas try; lemon zest, parsley or red pepper flakes.
- Let the chicken rest - after cooking any meat especially chicken it's important to let it rest after cooking otherwise it can dry out and a lot of the flavour in the juices will run out. Let the thighs rest for at least 5 minutes after cooking.
- Leftovers & freezing - leftover chicken will last well in the fridge for 3-4 days or can be frozen in an airtight container. Use leftover chicken in salads, sandwiches or soups.
- Watch the video! - make sure to check out our step by step recipe video and photos to help you make this recipe perfectly!
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
HEMA
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Inside the rustic kitchen
So happy you enjoyed it!
Angela
This is a perfect idea for a quick, easy, but delicious meal! The chicken looks so juicy! Love the thought if it with cannellini beans and lemon zest too!