Why You Will Love It
Low carb and family-friendly – these roasted Italian chicken thighs are only 1g net carbs and gluten-free!
Quick and easy – what I love most about this dish is it’s a one-pot meal. Less washing up is always good in my books. It is quick to prepare and so easy to make.
Related Recipes: Italian Baked Meatballs / The BEST Italian Meatball Minestrone
Skip down to the recipe card to see the nutrition facts and exact measures of ingredients needed to make this keto-friendly Italian baked chicken recipe.
Ingredients & Substitutes
Chicken – I use skin-on thigh cutlets or whole chicken when making roasted Italian chicken. You can use boneless and skinless chicken breasts or thigh fillets as well.
Herbs – I use fresh parsley and oregano. I really don’t recommend using the dried stuff, but if you have to… Possible fresh herb substitutes are coriander/cilantro or finely chopped chives.
Italian dressing – I use the Salmoriglio dressing in this recipe. You can use regular salad dressing in place of herbs, lemon, and olive oil.
Optional extras – roasted veggies go great with the chicken. Eggplant, zucchini, pumpkin, potatoes or cauliflower. Add some grated parmesan cheese and chicken stock for a creamy lemon butter chicken.
How to Make It
Step 1. PREHEAT – oven to 200°C fan/220°C static/425°F. Place an oven-proof skillet over medium-high heat and melt the butter.
Step 2. BROWN – Add the garlic and chicken skin-side down. Brown the chicken on both sides.
Step 3. While the chicken is browning, make the salmoriglio sauce; place the salt flakes, oregano, parsley, lemon juice, zest, and oil into a food processor and blend until smooth.
Step 4. Turn the chicken thighs skin-side up and spoon 1 tablespoon of the sauce over each. Roast for 15-20 minutes or until the chicken is cooked at an internal temperature of 80°C/175°F. Set aside to rest for 5 minutes before serving.
FAQs
Why yes, you can! Find a baking dish that fits the fryer and place the thigh fillets in and the sauce. Bake at 190°C/375°F. Bake for 12 minutes then turn and bake for a further 6-8 or until cooked.
Yes, you can! If you can get bone-in chicken breasts and with skin-on that would be awesome. Otherwise, chicken breast fillets will still turn out great. Pan fry until lightly golden and coat well with the dressing before baking. The recommended internal temperature for chicken breasts when baked is 74°C/165°F.
Storing
Fridge – store in the fridge for up to 4 days.
Freeze – can be stored as easy frozen dinners. Defrost in the fridge overnight.
Reheat – the microwave in short bursts at 30-second intervals. Alternatively, reheat in a covered heat-safe dish in the oven at 180°C until warmed through.
Recipes To Try Next
- Easy Curried Beef Mince – a simple old-fashioned Australian favourite dinner.
- Baked Tandoori Chicken – another simple roasted chicken dinner in a sheet pan.
- Italian Meatloaf – a family favourite simple comfort food at its best.
- Italian Chicken Limone – a delicious chicken breast in rich lemon butter sauce.
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I would love to hear how you served your Italian baked chicken thighs and what you choose to serve with it! Let us know in the comments. Happy cooking and keep an eye out for more Italian chicken recipes coming up. x
Baked Italian Chicken Thighs
Equipment
Ingredients
- 2 tablespoons butter
- 800 g chicken thighs bone-in, skin-on
- 3 cloves garlic
ITALIAN LEMON OREGANO DRESSING
- 1 teaspoon salt flakes
- 5 g fresh oregano 2 tbsp chopped, see notes
- 1/4 cup flat leaf parsley Finely chopped
- Zest and juice of a lemon
- 3 tablespoons extra-virgin olive oil
Instructions
CONVENTIONAL METHOD
- PREHEAT – oven to 200°C fan/220°C static/425°F.
- HEAT – Place an oven-proof skillet over medium-high heat and melt the butter.
- BROWN – Add garlic and chicken skin-side down. Brown the chicken on both sides.
- SAUCE – While the chicken is browning, make the sauce; place the salt flakes, oregano, parsley, lemon juice, zest, and oil into a food processor and blend until smooth, see notes.
- ADD – Turn chicken thighs skin-side up and spoon 1 tablespoon of the sauce over each.
- BAKE – Roast for 15-20 minutes or until the chicken is cooked through at an internal temperature of 80°C/175°F. Set aside to rest for 5 minutes before serving.
THERMAL METHOD
- PREHEAT – oven to 200°C fan/220°C static/425°F.
- HEAT – Place an oven-proof skillet over medium-high heat and melt the butter.
- BROWN – Add the garlic and chicken skin-side down. Brown the chicken on both sides.
- SAUCE – While the chicken is browning, make the sauce; place the salt flakes, oregano, parsley, lemon juice, zest, and oil into mixer; chop 10 sec/speed 7. Scrape down sides of bowl and repeat until smooth. Set aside.
- ADD – Turn the chicken thighs skin-side up and spoon 1 tablespoon of the sauce over each.
- BAKE – Roast for 15-20 minutes or until the chicken is cooked through at an internal temperature of 80°C/175°F. Set aside to rest for 5 minutes before serving.
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