• Crispy Italian Chicken Thighs Recipe

    Crispy Italian Chicken Thighs | stupideasypaleo.com

    These Crispy Italian Chicken Thighs have become one of my favorite dinners during the week  because it’s so simple. I’m really excited to share this one with you because it’s one of the brand-spanking-new-shiny-out-of-the-box recipes from my ebook, The Paleo Athlete.

    To get the skin really crispy, make sure it’s really dry before you put the chicken in the oven. If you’re lucky enough to have a convection oven, you’ll want to use that setting. Can’t find bone-in chicken thighs? You can use boneless, but cut the baking time down by about 5 minutes.

    Make this a complete meal by throwing on some veggies as a side dish, and you’re good to go. I like the skin-on thighs because they stay moist in the oven. If you can only find skinless, you can wrap the thighs in bacon before you bake them…winning. As an extra bonus, I save the chicken bones to make stock in the slow cooker.

    5.0 from 5 reviews
    Crispy Italian Chicken Thighs Recipe
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 2
     
    Ingredients
    Instructions
    1. Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
    2. Mix the garlic powder, red pepper flakes, oregano, and salt in a small bowl.
    3. Place the chicken thighs on the baking sheet and dry the skin well with a paper towel.
    4. Sprinkle half of the seasonings on each side.
    5. Bake about 45 minutes until the thighs are cooked through completely.
    Notes
    Use curry powder instead of the other herbs and spices for a change of pace.

     

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    Crispy Italian Chicken Thighs | stupideasypaleo.com

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    53 thoughts on “Crispy Italian Chicken Thighs Recipe

    1. I am SO making this. thank you!!! perfect for this time of year when we are out shopping and the last thing we want to do is fix an elaborate dinner. but we still want it to be delicious 🙂

      1. Thank you Tina!! Plus, they bake without having to be minded on the stove so you can go about doing other things while it’s in the oven! 🙂

    2. really quick to make and absolutely delicious!, the spice mix is extremely easy to make too, next day I microwaved one that was left over at work, in my opinion its better to reheat using an oven as the microwave makes the skin go a little “wet” and rubbery, so if you want to retain the crispiness the oven will be a better choice, I will choose another recipe as a ” portable option” 10/10

    3. What I love about your recipes is that they truly easy; I’ve often wondered why I didn’t think of some of them myself. I’ve bookmarked many , and have made 2 of them so far. This one was last night’s dinner, which I had prepped and in the oven in 10 minutes or less.. Steph, I have to tell you that I nearly fell over when my non-Paleo, junk-food-loving husband said (gushed, actually) “Wow, your seasoning is SO good!” (Confession – I left out the pepper flakes to avoid nightshades right now and added basil instead.) I just wish that I had thawed more chicken! I’m going to make a big batch of the seasoning to have on hand, because this dish will be making frequent appearances in this house for sure!

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    5. I’ve made these multiple times, and can I just say yummmmmmm? I swap paprika for the red pepper, because my toddler hates spicy food, and these seriously taste just like rotisserie chicken! We all gobble them!

    6. Can someone confirm…skin side on the bottom? Would think on top so it can crisp? Hmmm. Thx! Can’t wait to try these!

      1. Hi Caroline…I season the bottoms (the meat side) first, then flip so the skin side is up when you cook it.

    7. So do you bake them skin side down? I have tried this recipe twice and have not gotten ‘crispy’ results. Using a convection oven

    8. Could I do this with chicken breast? We made it with thighs and it was grate but we don’t have those on hand and need to use the breast and this was so good last time 🙂

      1. Hi Elaine,

        For grilling, the cooking time will be different, and I’m not sure if the skin will come out as crispy. It’ll help keep the chicken moist, but I don’t know about the crispy skin factor.

    9. I made these the other day with boneless skinless thighs and Italian seasoning (along with garlic powder, red pepper flakes, and salt). They turned out SOOOO juicy and crispy. Like Shake & Bake. Amazing and simple.

    10. I love these! Making them again this week. My in laws want me to cook for our family dinner this week (they used to cook and cater professionally so theyre intimidating) but I think this dish could be a winner! Simple but flavorful.
      I think the winning tip is to get the skin on. Don’t skip on that if you can help it!

      1. Hi Allana,

        The spices go on both sides of the chicken so you’ll get some of it on the meat. Chicken thighs are definitely more flavorful than breasts!

    11. So simple, so yummy!! Used fresh oregano from my garden. Next time ill let the chicken marinate for an hour or so to let the flavors penetrate the chicken a little more. Great recipe!!

    12. I made this last night using chicken wings and chicken leg quarters. Fantabulous! Delicious, crispy skin. Such an easy, simple recipe and no marinating is necessary. There was plenty of herbs/spices for 2 lbs. of chicken.

    13. This was scrumptious!!!! I am always trying to find delicious and tasty Paleo recipes. You want to keep eating the chicken. I only had skinless chicken thighs, but it was a big hit with my husbands. I will make this often. Thank you!!!!! ;0)

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