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Italian Baked Chicken Thighs

June 18, 2020 by Emily

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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!

An overhead shot of Italian baked chicken thighs on a plate with rosemary

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.

An overhead shot of ingredients you need to make Italian Baked Chicken Thighs

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).

Step by step photos showing how to make crispy Italian baked chicken thighs

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.

A close up of a juicy piece of chicken on a fork

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!
How do I get the chicken skin nice and crispy?

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!

How long do I bake the chicken thighs for?

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.

Can I use boneless and skinless chicken thighs?

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.

How do I store leftovers?

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

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Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
A square image of baked chicken thighs on a plate
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5 from 1 vote

Italian Baked Chicken Thighs

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!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 561kcal
Author Emily Kemp

Ingredients

  • 6-8 chicken thighs (3 lbs/1.3kg)
  • 1 sprig fresh rosemary
  • 3-4 fresh sage leaves
  • 1 tsp dried oregano
  • 3-4 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp 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

Calories: 561kcal | Carbohydrates: 2g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 756mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
Helpful Info for All Recipes
  • 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 this brand 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 here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

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1 Comment

  • Reply
    Angela
    June 23, 2020 at 10:05 pm

    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!5 stars

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