Baked Italian Chicken Thighs with Crispy Skin Recipe
This Baked Italian Chicken recipe features juicy chicken thighs with crispy skin seasoned with aromatic Italian herbs, delivering a flavorful and effortless meal perfect for any day of the week.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal, Low Lactose
Ingredients
Scale
Chicken and Seasoning
- 4 chicken thighs (large)
- 1 pinch sea salt
- black pepper
- 1 tbsp Italian seasoning
Instructions
- Preheat the oven: Pre-heat the oven to hot: 240°C fan / Gas 9 / 475°F.
- Prepare the chicken: Allow the chicken to come up to room temperature. Pat the skin with a paper towel to dry it.
- Mix the seasoning: Mix a little sea salt and black pepper with the herb mix.
- Season under the skin: Loosen the skin on top of the thigh by sweeping a finger underneath, taking care not to tear the skin. Push the seasoning into the gap under the skin, spread it out and pull the skin back into place.
- Roll skin and meat: Roll any loose bits of skin and meat up under the thigh.
- Arrange the thighs: Arrange the thighs on a wire rack standing in a roasting tin, spreading them out so that they do not touch.
- Start roasting: Put the chicken in the oven and cook for about 20 minutes until golden.
- Lower the temperature and continue cooking: Turn the oven down to 180°C fan / Gas 6 / 400°F and cook for a further 30 minutes, until cooked through.
- Rest before serving: When the skin is a rich golden colour with the juices running clear and the meat coming away from the bone, remove from the oven and rest for 5 minutes before serving.
Notes
- Storage: Keep in the fridge in an airtight container for 3 days.
- To reheat, put a glug of oil to a frying pan and add the chicken pieces skin side up. Fry gently over a low heat. You can speed the process up by putting a lid on to hold the heat. Once the chicken thighs are warmed through, flip them over, adding a little more fat if needed, and turn the heat up to recrisp the skin.
- Serve immediately.
- Drying the skin before cooking makes a real difference, so do not skip this stage and mop up as much of the moisture as you can.
- Give the thighs space when cooking. You want them to roast rather than steam.
- Pour off the rendered fat and juices and freeze. Use these to make chicken stock.
- Please note that the nutrition information provided below is approximate and meant as a guideline only.
Keywords: Baked Italian Chicken, crispy chicken thighs recipe, Italian herb chicken, easy chicken bake recipe, juicy roasted chicken
