This Italian baked chicken thighs recipe with garlic and lemon packs a flavorful punch, but it’s easy to make. Marinate and bake for an easy meal.

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If you’ve been around these here parts on Miss Allie’s Kitchen for a while, you know that I LOVE chicken thighs. Praise BE that the ’90s and their low-fat movement have left the building. These Italian baked chicken thighs with lemon and garlic are a staple at our house, and you’re going to love them, too.

Why do I love chicken thighs so much? 3 reasons – flavor, juiciness (thank you, fat), and budget-friendly. And, I know you guys do too because these bone-in roasted chicken thighs have been one of the most popular recipes on my site for years now! We also love serving these Apricot Braised Chicken Thighs With Traminette Wine & Thyme to guests and these Braised Apple Cider Chicken Thighs are a weeknight staple. If you are a newbie to cooking chicken thighs, try these Pan-Roasted Chicken Thighs (Bone-In).

HOW DO YOU BAKE CHICKEN THIGHS SO THAT THEY ARE BOTH JUICY AND CRISPY?

When I was developing that roasted chicken thigh recipe I found the secret for great chicken thighs – they can tolerate high heat because they have a lot of fat. This cooks them quickly and leaves them juicy, with a great crusty exterior. If you like more crunch, feel free to throw them under the broiler for a minute before serving.

INGREDIENTS AND KITCHEN TOOLS

I love simple, throw together marinades. Anything with a crazy ingredient list does NOT make it on a weeknight in our house. This one has:

• Olive oil
• Red wine vinegar
• Fresh lemon juice
• Honey
• Garlic
• Italian seasoning
• Salt & pepper

For the chicken:

• Chicken thighs – bone in, skin-on chicken thighs or boneless skinless chicken thighs work well too, I like the skin removed for this chicken recipe
• Italian seasoning
• Garlic powder

See? Tell me you don’t have most of that at home!

Kitchen Tools:

For this recipe you are going to need:

• A bowl and whisk to combine your marinade
• A skillet, cast iron skillet or baking dish
• Digital thermometer

STEP BY STEP

Step 1: To make the marinade, whisk together the olive oil, vinegar, lemon juice, garlic cloves, honey, Italian seasoning, salt and pepper. 

Step 2: Add the chicken thighs to a zip-top bag or bowl with a lid and pour the marinade over all of the thighs, making sure each one is coated well. 

Step 3: Let the chicken marinate for at least one hour, or up to 4 hours. Let the chicken thighs come to room temperature in the marinade for 30 minutes before cooking. This ensures even cooking and crispiness. 

Step 4: When you’re ready to cook, preheat the oven to 400F.

Step 5: Arrange the chicken in the bottom of a skillet or baking dish. Do NOT rinse the mariande off. Sprinkle on the Italian seasoning, and garlic powder.

Step 6: Place the baking dish or skillet in the oven and bake for 30-35 minutes until juices run clear, or until the internal temperature is read at 165F with a digital read thermometer. 

Step 7: Rest the chicken for 7-10 minutes before serving. This ensures juicy chicken! 

HOW TO SERVE

Make sure you rest your chicken for 7-10 minutes and then serve with these delicious crispy potatoes, creamy mashed potatoes, or rice and some roasted vegetables. You can serve this over salads too!

STORING AND REHEATING

These chicken thighs store great as leftovers. Just pop them into an airtight container and store in the refrigerator for 5-7 days. Reheat in the microwave until heated through.

OTHER RECIPES YOU’LL LOVE

• Golden Raisin Glazed Skillet Chicken
• Honey Honey Chicken Thighs
• Instant Pot Chicken Thighs
• Smoked Chicken Thighs.

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