Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a rimmed baking sheet or large rimmed pan with foil. Place the lined pan in the oven as it heats up; you want the pan to be hot when you add the chicken.
- In a large bowl, combine the olive oil and all the seasonings until a paste forms.
- Add the chicken thighs to the bowl with the seasoning paste. Toss to coat. If your bowl is too small to hold all the chicken, work in batches. Remove each thigh individually and rub the seasoning into the skin.
- Carefully place the seasoned chicken thighs onto the hot pan. Dot the chicken with butter. Bake in the hot oven for 20 minutes. Carefully remove the pan and baste the chicken with the juices that have accumulated in the pan. Return the chicken to the oven and bake for 10 more minutes, then baste again. Finish baking for another 5-15 minutes, or until the chicken reaches an internal temperature of 165°F.
Nutrition
Notes
You can use all Italian seasoning or all dried parsley if you don’t have both. Dried oregano is also a good substitute. Olive oil is preferred, but any vegetable oil works. Butter is optional for extra flavor and browning; omit it if you need a dairy-free option. Make sure to rub the seasoning paste well into each chicken thigh to ensure it adheres during baking. If you prefer not to touch raw chicken or if the seasoning washes off during baking, you can mix ¼ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon Italian seasoning, ¼ teaspoon dried parsley, ½ teaspoon ground paprika, and pepper to taste. Sprinkle this mixture evenly over the chicken thighs after the second basting, then finish baking. Always check the internal temperature with a meat thermometer to ensure it reaches 165°F before serving, as oven temperatures and chicken piece sizes can vary. Use a rimmed pan or baking dish to catch the juices released during baking.