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 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 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. Remove the pan, baste the chicken with the juices that have accumulated in the pan, and return to the oven. Bake for another 10 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 is also a good substitute. Olive oil is preferred, 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 want to prevent seasoning from washing away, 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, then finish baking. Always check the internal temperature with a meat thermometer to ensure it reaches 165°F, as oven temperatures can vary. Use a rimmed pan or baking dish to catch the juices.