Baked Chicken Thighs

These baked chicken thighs are coated in olive oil, garlic and herbs, then oven roasted until tender and golden brown. A super easy way to prepare chicken thighs that always gets rave reviews!

Course Main

Cuisine Greek

Prep Time 10

Cook Time 45

Marinating Time 30

Total Time 1 25

Servings

Calories 328kcal

Author Sara Welch

Ingredients

6 bone-in, skin-on chicken thighs
1/3 cup olive oil
1/4 cup lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1 teaspoon pepper
2 teaspoons minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon paprika I prefer to use smoked paprika
2 tablespoons chopped fresh parsley
lemon wedges for garnish
cooking spray

Instructions

Preheat the oven to 400 degrees F.
Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and paprika in a large bowl. Whisk to combine.
Add the chicken the bowl; toss to coat with the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Coat a sheet pan with cooking spray. Arrange the chicken thighs on the pan in a single layer.
Bake for 40-45 minutes or until chicken is browned and cooked through.
Sprinkle with parsley. Garnish with lemon wedges and serve.

Video

Notes

I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. Boneless chicken thighs will work too, but you’ll need to cook them for less time.
If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken, then drizzle that reserved marinade over the cooked dish for added flavor.
If you like your chicken skin especially crispy, feel free to broil the chicken for a few minutes before you serve it.

Nutrition