Crispy and Juicy Baked Chicken Thighs Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
35 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
407 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crispy and Juicy Baked Chicken Thighs Recipe
Description
Crispy and Juicy Baked Chicken Thighs Recipe uses bone-in, skin-on thighs marinated with olive oil, garlic cloves, Italian seasoning, lemon juice and zest, kosher salt, and black pepper for flavor. After marinating for at least an hour, the chicken is seared in an oven-proof skillet to develop golden brown, crispy skin. Chicken stock is then added to the pan to help keep the meat moist during baking.
The chicken is baked in a hot oven at 425°F for 30 to 35 minutes until it reaches an internal temperature of 165°F. The method ensures a contrast between the crisp exterior and juicy interior. Fresh parsley and lemon slices are used for garnish, lending brightness and color to the dish.
This dish is suitable for serving with various sides and is versatile with seasoning swaps suggested in the notes. Leftovers can be refrigerated for up to four days. The recipe advises to verify doneness using a kitchen thermometer to ensure safe cooking.
Olive oil is preferred for marinating due to its flavor, but other oils can be used. Bone-in thighs provide more juiciness than boneless alternatives. Vegetable stock can replace chicken stock if desired, and lemon may be swapped for lime for a different citrus note.
Ingredients
- 2 pounds chicken thighs bone-in; skin-on
- 3 tablespoons olive oil
- 3-4 garlic cloves
- 2 teaspoons Italian seasoning
- kosher salt to taste
- black pepper to taste, kosher
- 1 lemon juice and zest
- ⅔ cups chicken stock low-sodium
- ¼ cup parsley chopped, fresh
- lemon to garnish; optional, slices
Instructions
- Place all the ingredients, except for the stock and parsley, in a Ziploc bag. Stir well through the bag to coat the chicken thighs.
- Marinade the chicken thighs for one hour or overnight.
- Preheat the oven to 425°F.
- Preheat a large oven-safe skillet over medium-high heat. Sear the chicken until golden brown on both sides.
- Pour over the stock and stir a bit to release those brown bits from the bottom of the pan.
- Transfer to the preheated oven.
- Bake for 30-35 minutes, or until the internal temperature reads 165°F.
- Garnish with chopped parsley and lemon slices, if desired.
Notes
- Olive oil is preferred for marinating due to its flavor, but other oils can be used as substitutes.
- Bone-in, skin-on chicken thighs are recommended for juicier results, though boneless can be used.
- Vegetable stock may be used in place of chicken stock if preferred.
- Leftovers can be stored airtight in the refrigerator for up to four days.
- Lemon juice and zest can be substituted with lime for a different citrus flavor.
- Verify chicken doneness by ensuring it reaches an internal temperature of at least 165°F with a meat thermometer.
- Experiment with different seasoning blends in place of Italian seasoning to vary the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 407kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 127mg | 5% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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