Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a rimmed baking sheet or large rimmed pan with foil and place it in the oven while it heats. You want the pan to be hot when you add the chicken.
- Combine the olive oil and all the seasonings in a large bowl until a paste forms.
- Place the chicken thighs in the bowl with the seasoning. Work in batches if the bowl is too small. Toss the chicken to coat. Remove each thigh individually and rub the seasoning into the skin.
- Place the seasoned chicken thighs on the heated pan. Dot the tops with butter. Bake in the hot oven for 20 minutes.
- Carefully remove the pan and baste the chicken with the juices that have collected in the pan. Return the pan to the oven and bake for 10 more minutes, then baste again.
- Finish baking for 5 to 15 minutes, or until the chicken reaches an internal temperature of 165°F. Check the temperature with a meat thermometer before serving.
Nutrition
Notes
You can use all Italian seasoning or all dried parsley if you do not have both herbs available. Dried oregano is a good substitute. You can use any vegetable oil instead of olive oil. The butter is optional; leave it out if you need a dairy-free meal.
Rub the seasoning paste well into each chicken thigh to keep the seasoning on the meat during baking. If you prefer not to handle the raw chicken, you can sprinkle a dry mix 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 evenly over the chicken after the second basting, then finish baking.
Use a rimmed pan or baking dish because a lot of juices will come out of the chicken while it bakes.