Baked Italian Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on, these provide the best flavor and texture for the dish.

Olive oil: Used to coat the chicken and help the herbs and spices adhere.

Dried oregano: Adds a classic Italian flavor to the chicken.

Dried basil: Another essential herb for that authentic Italian taste.

Garlic powder: Provides a rich, savory depth to the seasoning mix.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a bit of heat and balances the other spices.

To ensure the chicken thighs are evenly cooked and the skin is perfectly crispy, make sure to pat the chicken dry with paper towels before applying the olive oil and spice mixture. This helps remove excess moisture, allowing the seasoning to adhere better and the skin to crisp up beautifully in the oven.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They will cook faster and be slightly less juicy but still flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• olive oil - Substitute with avocado oil: It has a high smoke point and a mild flavor, making it a good alternative for baking.

• olive oil - Substitute with grapeseed oil: It is neutral in flavor and also has a high smoke point.

• dried oregano - Substitute with dried thyme: It offers a slightly different but complementary herbal flavor.

• dried oregano - Substitute with dried marjoram: It has a milder, sweeter flavor that works well in Italian dishes.

• dried basil - Substitute with dried parsley: It provides a fresh, slightly peppery flavor that complements the dish.

• dried basil - Substitute with dried tarragon: It has a slightly anise-like flavor that can add a unique twist.

• garlic powder - Substitute with onion powder: It provides a different but still savory flavor profile.

• garlic powder - Substitute with fresh minced garlic: It offers a more intense garlic flavor and aroma.

• salt - Substitute with soy sauce: It adds a salty and umami flavor, though it will change the dish's color slightly.

• salt - Substitute with sea salt: It provides a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: It has a milder flavor and won't alter the dish's appearance.

• black pepper - Substitute with cayenne pepper: It adds a bit of heat and a different kind of spiciness.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.
• Transfer the cooled chicken thighs to an airtight container. If stacking, place a piece of parchment paper between layers to maintain the crispy texture of the skin.
• Store the container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes to retain the crispy skin.
• For freezing, wrap each chicken thigh individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped thighs in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen chicken thighs can be stored for up to 3 months.
• To reheat from frozen, thaw the chicken thighs in the refrigerator overnight. Once thawed, reheat in the oven at 350°F (175°C) for 20-25 minutes until heated through.
• For a quick meal, slice the chicken and add it to salads, pastas, or soups. The flavors will meld beautifully with other ingredients.
• If you prefer a microwave, place the chicken thighs on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking frequently to avoid drying out the meat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet or in a baking dish. Cover with aluminum foil to retain moisture. Heat for about 20 minutes or until the chicken is warmed through. Remove the foil for the last 5 minutes to crisp up the skin.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken thighs skin-side down in the skillet. Cover and cook for about 5-7 minutes, then flip and cook for another 5 minutes or until heated through. This method helps to keep the skin crispy.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or microwave-safe plastic wrap with a few holes poked in it to allow steam to escape. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious as this method may make the skin less crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes or until warmed through and the skin is crispy.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath for about 30 minutes. This method ensures the chicken remains juicy and tender. Finish by searing the skin in a hot skillet for a crispy finish.

• Oven: Used to bake the chicken thighs at a consistent temperature of 400°F (200°C).

• Mixing bowl: Utilized to combine olive oil, oregano, basil, garlic powder, salt, and black pepper.

• Baking dish: Holds the chicken thighs while they bake, ensuring even cooking and crispy skin.

• Measuring spoons: Essential for accurately measuring the dried oregano, basil, garlic powder, salt, and black pepper.

• Basting brush: Handy for evenly spreading the olive oil mixture over the chicken thighs.

• Tongs: Useful for handling the chicken thighs without piercing the skin.

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature.

• Cooling rack: Allows the chicken to rest and the juices to redistribute before serving.

• Cutting board: Provides a clean surface for any additional prep work.

• Knife: Useful for trimming any excess fat or skin from the chicken thighs.

Pre-mix the seasoning: Combine the olive oil and spices in advance and store in an airtight container.

Marinate ahead: Rub the chicken thighs with the seasoning mixture the night before and refrigerate.

Use a baking sheet: Line a baking sheet with parchment paper for easy cleanup.

Check with a thermometer: Use a meat thermometer to ensure the chicken is cooked through, saving time on guesswork.

Batch cooking: Double the recipe and freeze extra portions for future meals.