Winner, winner, Italian chicken for dinner! Our super easy Italian baked chicken thighs are perfect for midweek dinner. Serve with creamy mash, fries or pasta – that’s dinner sorted!
Oh my goodness our best baked chicken thigh recipe is just so tasty!
Our simple recipe for Italian chicken traybake – crispy skinned roast chicken thighs nestled amongst a medley of Mediterranean vegetable – baby plum tomatoes, peppers, red onion and garlic.
This is one of my favourite oven baked chicken thighs recipes. It’s quick to prepare and packed with fresh ingredients making a great family dinner for busy weeknight.
Using chicken thighs makes this a nice low cost recipe. Serve alongside creamy mashed potatoes, french fries or couscous. We like to use the flavoured couscous sachets you can pick up in the supermarket.
Italian Baked Chicken Thighs Ingredients
- 6-8 chicken thighs – with the skin on and bone in
- 350g baby plum tomatoes – cut into halves
- 1 red onion – cut into wedges
- 1 red/orange pepper – cut into bitesized pieces
- sprig fresh rosemary
- 2 tsp dried oregano – or you could use Italian seasoning mix instead
- 4 garlic cloves – whole with the skin on
- salt and pepper
- 1tbs olive oil – you can switch this to rapeseed if you prefer
How to make Italian Chicken Traybake
Our baked chicken thigh recipe is just so simple – perfect for a busy weeknight dinner.
- Heat the oven to 200C.
- Put the chicken thighs into a roasting tin, cover tightly with foil and roast in the oven for 20 minutes.
- Remove them from the oven, take off the foil and tip in the tomatoes, onions, garlic and pepper. Add the fresh rosemary, scatter over the dried oregano and season well with salt and pepper. Add a little drizzle of olive oil.
- Return to the oven and roast for a further 20 – 30 minutes until the chicken is cooked through properly and no pink remains.
Make Italian Chicken tray bake your way
- Use chicken legs instead of thighs or a combination of the two.
- Try out different vegetables – aubergines, courgettes and sweet potatoes work well.
- Go Indian and replace the rosemary and oregano with cumin and coriander.
How to use up easy baked chicken thighs
- If you have any leftover baked chicken thighs you can shred the meat and serve in a wrap or on ciabatta rolls, just add some salad and pesto mayonnaise.
More Italian Chicken Dishes to Try
- Chicken Caesar Salad – just the BEST Italian chicken salad! Succulent chicken, chunky homemade garlicky bruschetta croutons and creamy salad dressing.
- Italian Chicken Soup Recipe – delicious, frugal chicken soup made with leftover chicken and packed with fresh, tasty vegetables.
- Chicken Chorizo Bites – little chicken and chorizo skewers with Manchego cheese. Easy little party food nibble.
Italian Baked Chicken Thighs
Easy chicken traybake recipe
Ingredients
- 6-8 chicken thighs
- 350g baby plum tomatoes
- 1 red onion
- 1 red pepper
- spring fresh rosemary
- 2 tsp dried oregano
- 4 garlic cloves
- pinch sea salt
- pinch cracked black pepper
- 1 tbs olive oil
Instructions
- Heat the oven to 200C.
- Put the chicken thighs into a roasting tin, cover tightly with foil and roast in the oven for 20 minutes.
- Remove them from the oven, take off the foil and tip in the tomatoes, onions, garlic and pepper. Add the fresh rosemary, scatter over the dried oregano and season well with salt and pepper. Drizzle over the olive oil.
- Return to the oven and roast for a further 20 - 30 minutes until the chicken is cooked through fully and no pink meat remains.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 627Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 333mgSodium: 492mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 63g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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