Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a rimmed baking sheet or large rimmed pan with foil. Place the pan in the oven as it heats up, so it is hot when you add the chicken.
- Combine olive oil and all seasonings in a large bowl until a paste forms.
- Add 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 butter. Bake in the hot oven for 20 minutes.
- Carefully remove the pan and baste the chicken with the juices that have accumulated. Return the pan to the oven and bake for 10 more minutes, then baste again.
- Finish baking for 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 also works well. Olive oil is preferred, but any vegetable oil is fine. Butter is optional for extra flavor and browning; omit for dairy-free preparation. Rub the seasoning paste well into the chicken skin. If you prefer not to touch raw chicken or want to prevent seasoning wash-off, you can sprinkle a mixture of 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 over the chicken after the second basting. Always check the internal temperature with a meat thermometer to ensure it reaches 165°F, as oven temperatures and chicken piece sizes can vary. Use a rimmed pan or baking dish to catch the juices.