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Close-up of a spatula lifting a golden, crispy baked chicken thigh with herbs and red pepper flakes, served with zucchini and lemon.
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Oven Baked Italian Chicken Thighs

Give this easy baked chicken thigh recipe a try—it's full of flavor, comes together fast, and makes dinner feel extra special with minimal effort!
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Marinade 8 hours
Servings 4 servings
Calories 657kcal
Author Deb Clark

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.
    Hand pouring olive oil into a bowl of marinade with visible red pepper flakes and Italian seasoning.
  • Add chicken thighs and toss to coat. Cover and refrigerate for at least 4 hours, ideally overnight.
    Raw chicken thighs being stirred into the marinade in a large mixing bowl with a blue spatula.
  • 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.
    Baking sheet with marinated chicken thighs and halved zucchini arranged between them, being drizzled with remaining marinade.
  • 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.
    Fully baked chicken thighs and zucchini on a sheet pan with caramelized skin and golden edges, garnished with parsley and lemon slices.

Notes

Please note, cooking time will vary depending on the size of the chicken thighs. Roast until the internal temperature is 175 degrees. 

Nutrition

Calories: 657kcal | Carbohydrates: 10g | Protein: 36g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 1047mg | Potassium: 525mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
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