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With crispy skin, simple spices, and tender, juicy meat this Baked Italian Chicken has become a staple at our dinner table. And, the best part? It only takes me 5 minutes to prep this crave-worthy chicken.
My boys and I are no strangers to simple, flavorful chicken thigh recipes. If you’ve been here for long, you may have seen these pan fried chicken thighs. I made these baked thighs with the goal of capturing the same crispy textures. And, I love that this recipe does it without the need to fry them on the stovetop.
Baked Italian Chicken
You’re going to love how easy it is to make this recipe. No marinade, no fancy ingredients, just a sprinkling of spices that are likely in your pantry already. I’m not exaggerating when I say that this will likely be the easiest chicken dinner you’ll ever make.
And, I can pretty much guarantee that your whole family will love this chicken. This crispy chicken has been my go-to for so many busy nights. It’s absolutely the one chicken recipe that I have made the most frequently. It’s that good.
This was a fantastic recipe! My family gobbled their chicken up in no time. It was the crispiest, juiciest, most tender chicken we ever had. Thank you so much!!!!
Ingredients and Substitutions
Chicken Thighs – I prefer to use bone-in chicken thighs with skin for all that crispy texture.
Olive Oil – I use extra virgin olive oil unless otherwise specified. But, you can swap for another neutral oil with a high smoke point.
Italian Seasoning – This classic blend of herbs adds savory depth. If I run out, I just replace this with equal parts basil, thyme, and oregano. Any store-bought Italian spice blend works well, or you can use my Homemade Italian Seasoning!
Salt & Pepper – I always use kosher salt and freshly ground black pepper.
Notes on Equipment
- Measuring spoons
- Aluminum foil
- Sheet pan – This is my go-to choice for any time I’m baking or roasting. I’ve had some of mine for over 20 years, and they’re still going strong!
How to Make Baked Italian Chicken
Preheating the Oven: Start by preheating the oven to 400°F.
Lining the Baking Sheet: While that heats up, I line a large baking pan with aluminum foil.
Prepping the Chicken: I place the chicken thighs on the pan skin-side down and drizzle with olive oil. Then, I sprinkle them generously with salt, pepper, and Italian seasonings.
Seasoning Again: You’ll want to carefully toss the chicken thighs to coat them with oil and seasonings, before placing them skin side up. Then, sprinkle again with more salt, pepper, and Italian seasonings.
Baking: Pop those chicken thighs in the oven to bake for an hour, until the skin is golden-brown and crispy.
Serving: I let the chicken thighs cool for 5-10 minutes before serving.
Expert Tip
Making chicken can be intimidating. Either you’re worried about serving undercooked chicken, or cooking it for too long and drying it out. But, my best piece of advice with this recipe is to trust your eyes. These chicken thighs will usually take an hour to cook in the oven, but keep an eye out for that crispy, golden skin as the fat is rendered from it. For food safety, test the internal temperature with a meat thermometer. 165°F is the magic number!
Use a Rack: If you want to get crispy edges all around each piece, use a wire rack over your baking sheet. This will let the fat from the chicken drip onto the tray below instead of pooling around the meat.
Rotate the Pan: To ensure that the chicken thighs cook evenly, rotate the baking pan halfway through the cook time.
Rest the Chicken: Let the chicken rest briefly before serving. But, don’t cover it! If you cover the chicken, the steam will soften the crispy skin.
Serving Suggestions
When I serve this baked Italian chicken, I like to build the rest of the meal around it. A scoop of Italian herb rice makes this a classic chicken and rice dinner, while parmesan pepper pasta gives it a more indulgent feel.
To round things out, I’ll toss together a crisp green salad with Italian salad dressing for something fresh and tangy. And, since this meal deserves a stunning finish, let me just suggest a plate of Italian almond cookies and a mug of decaf coffee. Buonissimo!
Make Ahead & Storage
How to Store: I store the leftover chicken in an airtight container in the fridge for up to 3 days.
How to Reheat: When I’m in a rush, I’ll just reheat a baked thigh in the microwave on 30 second intervals. But, this chicken benefits greatly from time in the oven or air fryer, giving the crispy textures a tasty refresh.
More Italian Dinner Recipes
Frequently Asked Questions
First of all, how dare you. But seriously, please don’t remove the skin for this recipe. It is soo good! And, it’s what gives it all the crispy texture while keeping the meat tender and juicy.
I typically use my hands to rub the olive oil and spices into the chicken thighs. This ensures that the meat will be coated evenly. But, you can also carefully toss the chicken with tongs on the sheet or in a bowl.
The likely culprit is overcrowding. If you place them too close together, the moisture that gets released in the cooking process will end up steaming the nearby thighs, preventing them from getting those delicious crispy textures.
Baked Italian Chicken
Ingredients
- 2½ – 3 pounds bone-in chicken thighs
- 1 tablespoon olive oil
- 1½ teaspoons Italian seasoning homemade or store-bought
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and Italian seasonings, and flip each piece skin side up.
- Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
- Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest for about 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/18/16 – recipes notes and photos updated 2/23/26}
How many calories would there be in 2 pieces of chicken
The recipe doesn’t really add any calories to the chicken. You can use the nutritional info for whichever pieces you are cooking.
I have made this so many times and it’s perfect 👌. My biggest gripe, is cleaning the oven afterward 😜. Yes, it will make a mess but it is worth it.
I’m glad you like the chicken, Nancy!
What a great recipe! Love the chicken. Thanks!!
That is awesome, Paul. Happy cooking!
Recipe for homemade Italian seasoning?
Here’s the link, Roxanne: https://barefeetinthekitchen.com/homemade-italian-seasoning-recipe/