Baked Italian Chicken Thighs are everything you want in a fuss-free dinner—crispy golden skin, juicy meat, and bold Italian flavor in every bite. Made with a zesty marinade and simple ingredients, they bake up beautifully with minimal effort and maximum flavor!!
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What makes this recipe irresistible
If you’re craving something easy, flavorful, and family-approved, this recipe delivers. The marinade does all the heavy lifting, infusing the chicken with garlic, herbs, and a touch of tangy balsamic.
Whether you serve it with roasted veggies, a fresh salad, or buttery pasta, this is a go-to meal you’ll want to keep on repeat. It’s the kind of recipe that looks impressive—but couldn’t be easier to pull off on a busy night!!
What you’ll need: ingredients
Check the recipe card for the measurements.
Oven Baked Italian Chicken Thighs
Equipment
- sheet pan
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 cup Italian salad dressing (zesty or robust preferred)
- 3 cloves garlic, minced or half teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh chopped parsley for garnish (optional)
- ** optional** 3 zucchini's sliced in half plus a pinch of salt & pepper
Instructions
- In a large bowl or zip-top bag, combine the Italian dressing, garlic, balsamic vinegar, Italian seasoning, olive oil, red pepper flakes, and lemon juice.
- Add chicken thighs and toss to coat. Cover and refrigerate for at least 4 hours, ideally overnight.
- Remove chicken from the fridge about 30 minutes before baking to take the chill off. Preheat your oven to 425°F (a higher temp = crispier skin!). Line a baking sheet with foil or parchment and spritz the surface with nonstick cooking spray.
- Blot the chicken with a paper towel to remove the moisture. Arrange the chicken thighs skin-side up on the prepared pan. Spoon a little extra marinade over the top. Season with salt and pepper.
- If you're adding the zucchini, slice them in half. Place cut side up on the baking sheet with the chicken. Drizzle each slice with about a teaspoon of marinade, season with salt and pepper. (Discard remaining marinade.)
- Bake uncovered for 35–45 minutes, or until the internal temperature hits 175°F and the skin is deeply golden and crispy. Let the chicken rest for 5–10 minutes before serving. Don't skip this part! Sprinkle with chopped parsley before serving for a pop of color and fresh flavor.
Notes
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Nutrition
Frequently asked questions (FAQ’s)
Absolutely, you definitely can. You'll want to reduce the cooking time however to 20 or 30 minutes.
Good point, but chicken thighs are special. The dark meat will taste better and be more tender cooked to 175 degrees. Just use a meat thermometer to check the temperature.
Yes! I have a bag in the freezer right now. I made a double batched and popped in in the freezer. Freeze up to three months.
Deb’s top tips
I have two great tips for this recipe. The first is to trim the excess fat from the thighs. And my second tip is; the longer the chicken marinates, the more flavor it will have.
Repurpose your leftovers
Leftover Italian chicken thighs? Oh, you lucky duck! These leftovers are gold. Here are a few delicious ways to repurpose them:
- Shred and toss into pasta – Think buttery noodles, a sprinkle of Parmesan, and maybe some roasted veggies.
- Make a panini – Pile sliced chicken onto crusty bread with mozzarella and a smear of pesto, then grill to melty perfection. So easy and such a great lunch!
- Tuck into a wrap – Roll up with some spinach, sun-dried tomatoes, and a little Italian dressing.
Related recipes
If you're anything like me, once you find a delicious way to make chicken thighs, you're ready to try all the versions. After you’ve fallen in love with these baked Italian chicken thighs—juicy, flavorful, and so easy!! You might want to change things up next time with my Baked BBQ Chicken Thighs. They’re saucy and slightly sweet, with crispy edges that are downright irresistible.
Craving something quicker? The Air Fryer Boneless Chicken Thighs come together fast and still bring that golden, crispy finish we all love. And if you’re leaning toward a cozy stovetop dinner, my Chicken and Rice Recipe is a one-pan wonder—simple, satisfying, and perfect for busy weeknights.
Serving suggestions
If you're wondering what to serve alongside your main dish, let me give you some suggestions!
I'd start with this easy Italian Bow Tie Pasta Salad, easy and delicious, YUM! The Green Bean Almandine Casserole and crispy Air Fryer Garlic Bread would round out your tasty meal!
Wrapping it up
These Baked Italian Chicken Thighs are everything you want in a weeknight dinner—juicy, seasoned to perfection, and practically effortless. Pair them with your favorite sides or reinvent the leftovers for a second meal that’s just as tasty.
Ready to get cooking? Grab the recipe below and don’t forget to check out my BBQ Chicken Thighs, Air Fryer Chicken, and Stovetop Chicken and Rice for even more easy, crowd-pleasing dinners!
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