Baked Italian Chicken Thighs That Wow: Easy Weeknight Gem

Discover the magic of Baked Italian Chicken Thighs, a dish that fills plates and hearts, perfect for busy weeknights or impressing guests.

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Prep Time 10

Cook Time 40

Marination Time 30

Total Time 1 20

Servings: 4 thighs

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Bone-in for flavor or boneless to speed up cooking.

For the Marinade

1/4 cup Olive Oil Can replace with vegetable oil if preferred.
1/4 cup Lemon Juice Fresh juice is ideal, but bottled works in a pinch.
1 teaspoon Garlic Powder Fresh minced garlic offers a more robust flavor.
1 teaspoon Oregano Use dried or fresh based on availability.
1 teaspoon Basil Both fresh and dried can be utilized effectively.
1 teaspoon Salt Adjust to taste for the perfect balance.
1/2 teaspoon Pepper Fresh ground pepper provides the best flavor.

Equipment

Oven
Mixing Bowl
whisk
baking dish
resealable bag

Method

Cooking Steps

Preheat your oven to 425°F (220°C). Gather your ingredients.
In a medium bowl, whisk together olive oil, lemon juice, garlic powder, oregano, basil, salt, and pepper.
Place chicken thighs in a resealable bag or large bowl, pour the marinade over, and coat thoroughly. Refrigerate for at least 30 minutes, ideally overnight.
Remove chicken from fridge, let sit for 10 minutes. Prepare a greased baking dish and arrange chicken skin-side up.
Bake in the preheated oven for 35-40 minutes until golden-brown and juices run clear.
Let rest for 5-10 minutes before serving, drizzled with any leftover marinade.

Nutrition

Serving: 1thighCalories: 350kcalProtein: 27gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 130mgSodium: 500mgPotassium: 350mgVitamin A: 15IUVitamin C: 2mgCalcium: 1mgIron: 8mg

Notes

Marinate chicken for best flavor. Serve with sides like creamy polenta or fresh salad.

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