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 seasonings. Mix them together 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 in the oven. Dot the chicken with the diced butter. Bake 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 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. The butter is optional for added flavor and browning; omit it if you need a dairy-free option. Ensure you rub the seasoning paste well into the chicken skin. If you prefer not to touch raw chicken or worry about seasoning washing off, you can sprinkle a pre-mixed blend of salt, garlic powder, onion powder, Italian seasoning, parsley, paprika, and pepper over the chicken after the second basting, then finish baking. Always check the internal temperature with a meat thermometer to ensure the chicken reaches 165°F, as oven temperatures and chicken piece sizes can vary. Use a rimmed pan or baking dish to catch the juices released during baking.