Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Italian Chicken Thighs on a baking pan with carrots, potatoes, a wooden spoon and fresh rosemary.

Baked Italian Chicken Thighs and Sheet-Pan Dinner

  • Author: Ben Myhre
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Description

An easy and tasty Baked Italian Chicken Thighs and Sheet-Pan Dinner. Done in just 45 minutes, this recipe will fill you up, give you nutritional needs, is very little cleanup, and the best part is that it tastes great.


Ingredients

Scale
  • 4 Chicken Thighs
  • 2 teaspoons olive oil
  • 1 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon red chili flakes
  • ½ teaspoon black pepper
  • For Potatoes and Carrots:
  • 4 medium russet potatoes, chopped
  • 4 medium carrots, roughly chopped
  • 2 tablespoon olive oil
  • 2 teaspoon salt
  • 1 tablespoon fresh rosemary (1 teaspoon dried)
  • 1 teaspoon pepper

Instructions

  1. Preheat oven to 400° Fahrenheit
  2. Pat chicken thighs dry with a paper towel
  3. Lightly rub olive oil over thighs
  4. In a gallon bag or a large, coverable container, mix salt, oregano, thyme, basil, chili flakes, and pepper.
  5. Put thighs in the container, seal, and shake so all thighs are coated with seasoning.
  6. In a separate dish, mix all of the ingredients listed under Potatoes and carrots and combine well.
  7. On a 9 x 13 sheet-pan, place chicken on one side (skin side up) and the rest of the ingredients on the other side.
  8. Bake on the middle rack for 35 minutes or until chicken internal temperature reaches 165° Fahrenheit.
  9. If the skin is not crispy enough, remove potatoes and carrots and place the chicken under the broiler for 1-2 minutes.

Notes

  • I did not make the chicken with fresh herbs, but if you tried it, I would use 1 tablespoon fresh oregano, 1 tablespoon thyme, 2 teaspoons basil. All finely chopped.
  • I chose to use rosemary for the potatoes and carrots to give a little change in flavor. Use what you like!
  • Use chicken thighs that are of similar sized.
  • Use a meat thermometer to ensure your thighs reach 165 Fahrenheit.
  • Chop your potatoes and carrots to about 1-inch chunks

Nutrition

  • Serving Size: 1/4 dish
  • Calories: 378
  • Sugar: 7 g
  • Sodium: 1902 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 7 g
  • Protein: 26 g
  • Cholesterol: 20 mg

Keywords: Italian Baked Chicken Thighs