Easy Oven Baked Chicken Thighs
These easy oven-baked chicken thighs are juicy, flavorful, and roasted with whole garlic cloves and sweet pearl onions in a buttery herb sauce. They're perfect for busy weeknights and meal prep.
Servings: 4
Calories: 406kcal
Ingredients
- 2 pounds chicken thighs Boneless, skinless thighs work best for quick cooking, but bone-in can be used with a longer bake time.
- 2 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 whole garlic cloves peeled
- 1½ cups pearl onions peeled
For Serving (Optional)
- 2 tablespoons fresh parsley chopped
- Lemon wedges
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish, or line a baking sheet with parchment paper. Pat the chicken thighs dry with paper towels and arrange them in a single layer.2 pounds chicken thighs
- In a small bowl, whisk together the melted butter, olive oil, Italian seasoning, smoked paprika, onion powder, salt, and black pepper until well combined.2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
- Pour the butter mixture over the chicken thighs, turning them to coat evenly. Scatter the whole garlic cloves and pearl onions around and between the chicken.12 whole garlic cloves, 1½ cups pearl onions
- Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you'd like more color, broil for 1–2 minutes at the end.
- Remove the baking dish from the oven and let the chicken rest for 5 minutes.
- Spoon the buttery pan sauce over the chicken, then garnish with chopped parsley if desired. For even more flavor, spread the roasted garlic cloves over the chicken or mix them into the pan sauce for a rich, buttery garlic paste.2 tablespoons fresh parsley, Lemon wedges
Notes
- Trim only the large, rubbery pieces of fat. Leaving most of the fat helps keep the chicken juicy.
- Use a meat thermometer! The best way to ensure juicy chicken is to cook it until it reaches an internal temperature of 165°F (74°C) without overbaking.
- Let the chicken rest before serving: Resting for 5 minutes allows the juices to redistribute. More on this in my Why You Should Let Meat Rest After Cooking guide.
- Use a large spoon to drizzle the buttery garlic sauce over the chicken before serving. This coats every piece with flavor and keeps the chicken moist.
- Don't forget to spoon the roasted garlic, pearl onions, and buttery sauce over the top before serving!
- Don't forget to spread the roasted garlic over the chicken or stir it into the pan sauce; it adds an extra layer of rich, mellow garlic flavor.
Nutrition
Calories: 406kcal | Carbohydrates: 13g | Protein: 46g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 231mg | Sodium: 791mg | Potassium: 760mg | Fiber: 2g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 3mg