Baked Chicken Thighs
Ingredients
8 large bone-in skin-on chicken thighs (about 3.5 – 4 lbs)
1/4 cup olive oil
Zest of 1 large lemon (1 Tbsp), remainder of lemon cut into wedges for serving
5 garlic cloves minced, or 1 1/2 tsp garlic powder
4 tsp Italian seasoning, store-bought or homemade, see notes
2 tsp paprika
Kosher salt and freshly ground black pepper
Instructions
Position oven rack one level above center. Preheat oven to 400 degrees.
Line a rimmed 18 by 13-inch baking sheet with aluminum foil and top with an oven safe wire cooling rack. Spray cooling rack with non-stick cooking spray.
In an extra large mixing bowl whisk together olive oil, lemon zest, garlic, Italian seasoning and paprika.
Dab chicken thighs well dry with paper towels and add chicken thighs to bowl with oil mixture. Toss well to evenly coat with mixture.
Transfer thighs to rack on baking sheet turning skin side down. Season with salt and pepper then turn skin side up and season with salt and pepper. Leave space between thighs so heat can circulate evenly.
Bake in preheated oven until skin is browned and thighs register 175 degrees in thickest portion, about 35 – 45 minutes. If desired broil* during last minute or two for crispier skin (keep a close eye on it).
Serve warm** with lemon wedges for spritzing. If desired you can garnish with a 1 Tbsp chopped parsley.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 360 kcal | Protein: 30g | Fat: 25g | Saturated Fat: 6g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 4g | Carbohydrates: 1g | Fiber: 0g | Sugars: 0g | Cholesterol: 150mg | Sodium: 400
Frequently Asked Questions:
Can I use boneless, skinless chicken thighs instead of bone-in, skin-on thighs?
Yes, you can substitute boneless, skinless chicken thighs.
Adjust the cooking time as boneless thighs may cook faster.
Can I prepare the marinade in advance?
Absolutely! You can prepare the marinade up to a day in advance and store it in the refrigerator. Marinating the chicken for some time enhances the flavor.
What’s the purpose of placing the chicken on a wire rack?
Placing the chicken on a wire rack allows air to circulate around the chicken, ensuring that the skin becomes crispy.
It also helps excess fat to drain away.
Can I use dried lemon zest instead of fresh lemon zest?
Yes, you can use dried lemon zest, but fresh zest will provide a more vibrant flavor.
If using dried zest, consider using less quantity as it can be more potent.
What sides pair well with baked chicken thighs?
Baked chicken thighs pair well with a variety of sides such as roasted vegetables, mashed potatoes, quinoa, or a fresh salad.
Choose sides that complement the flavors of the dish.