Oven Baked Chicken Thighs
Oven Baked Chicken Thighs make such a great weeknight dinner. My chicken thighs marinade can be made the night before, making this a great 30 minute dinner!
Prep Time10 minutes mins
Cook Time25 minutes mins
Marinating Time20 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Keyword: raosted chicken
Servings: 4 servings
Calories: 513kcal
- 2 pounds bone-in chicken thighs (907.18)
Chicken Thigh Marinade
- 1/3 cup olive oil (78.86 ml)
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
Make the marinade by combining all of the ingredients in a small bowl.
1/3 cup olive oil, 2 tablespoons honey, 2 tablespoons lemon juice, 3 garlic cloves, 1 teaspoon dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper
Put the chicken in a sealable container. Pour the marinade over the chicken thighs and move the chicken around as needed to ensure they are fully coated. Place the container in the refrigerator for 30 minutes or up to 24 hours.
2 pounds bone-in chicken thighs
Preheat the oven to 425 degrees Fahrenheit.
Place the marinated chicken onto the rimmed baking sheet and bake for 20 to 25 minutes or until a thermometer inserted in the chicken reads 165 degrees Fahrenheit.
Calories: 513kcal | Carbohydrates: 6g | Protein: 31g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 440mg | Potassium: 408mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg