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. You want the pan to be hot when you add the chicken.
- In a large bowl, combine the olive oil and all the dried 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, 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 with the diced butter, if using. Bake in the hot oven for 20 minutes.
- Carefully remove the pan from the oven and baste the chicken with the juices that have accumulated in the pan. Return the pan to the oven and bake for another 10 minutes. Baste the chicken again.
- Continue baking for an additional 5-15 minutes, or until the chicken reaches an internal temperature of 165°F. Use a meat thermometer to check for doneness.
Nutrition
Notes
You can substitute dried oregano for Italian seasoning or dried parsley if needed. Olive oil is recommended, but any vegetable oil works. Butter is optional for added flavor and browning; omit it for a dairy-free option. Ensure you rub the seasoning paste well into the chicken skin. For a different seasoning approach, you can sprinkle a pre-mixed blend of salt, garlic powder, onion powder, Italian seasoning, parsley, and paprika over the chicken after the second basting. Always check the internal temperature with a meat thermometer to ensure the chicken is safely cooked, as oven temperatures and chicken piece sizes can vary. Use a rimmed pan to catch the chicken juices during baking.