Marinated with Italian seasonings, lemon and garlic then baked until golden brown and juicy, these chicken thighs will have your family begging for more!
8chicken thighs bone in and skin on((3 pounds or 1½ kilograms) bone in and skin on)
⅓cupextra virgin olive oil
¼cuplemon juice
3clovesgarlic(minced)
2teaspoonslemon zest
2teaspoonsunsalted Italian seasoning(See Note 1)
½teaspoondried red pepper flakes(See Note 2)
1 ½teaspoonsalt
½teaspoonfreshly ground black pepper
Instructions
Trim the chicken thighs of excess skin and fat and pat dry with paper towels. Set aside.
In a small bowl combine extra virgin olive oil, lemon juice, minced garlic, lemon zest, herby Italian seasoning mix, red pepper flakes, and salt and pepper.
Place the chicken thighs in a large, heavy-duty ziplock bag and pour over the marinade. Seal the bag, remove the excess air and massage the marinade into the chicken thighs. If you have time, refrigerate for 30 minutes or up to 12 hours.
Preheat oven to 400ºF/200ºC.
Remove the chicken thighs from the zip lock bag and arrange skin side up in a large baking dish or large oven proof skillet. Don’t crowd the pan. Dispose the marinade. Its job is done.
Bake in the preheated oven for 45 minutes or until browned and when pierced, the juices run clear. The inside of the chicken, near the bone, should be 165ºF/75ºC or more.
Let the chicken rest for 5 minutes. This will make it juicier.
Serve scattered with chopped fresh parsley and lemon wedges.
Notes
This is also known as Italian herbs and can consist of marjoram, basil, oregano, rosemary and thyme.
Also known as chilli flakes in some parts of the world.
Food Safety
Cook to a minimum temperature of 165 °F (74 °C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.