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 with all the dried seasonings to form a paste.
- 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 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 10 more minutes. Baste again.
- Continue baking for another 5-15 minutes, or until the chicken reaches an internal temperature of 165°F. Use a meat thermometer to check.
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. If you prefer not to touch raw chicken, or if the seasoning washes off during baking, you can sprinkle a mixture of salt, garlic powder, onion powder, Italian seasoning, parsley, paprika, and pepper evenly over the chicken after the second basting, then finish baking.
Always check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F before serving, as oven temperatures and chicken piece sizes can vary.
Use a rimmed pan or baking dish to contain the juices released during baking.