Baked Italian Chicken
Italian baked chicken with salmoriglio is a delicious and flavorful dish. Featuring tender chicken, typically chicken breasts or thighs, marinated in a vibrant and zesty salmoriglio dressing and baked until golden and juicy. Salmoriglio is a traditional Southern Italian sauce made with simple but aromatic ingredients.
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
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.
Serve with Italian Peperonata or Arabic Salad for delicious tasty and light keto friendly meal.
WOULD YOU LIKE TO SAVE THIS?
Receive our latest recipes.
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.
RAVING NEW FAN? Subscribe to our newsletter for more low carb keto recipes. Join our keto community on Facebook, Instagram or keep up with our recipes on Pinterest.
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
WOULD YOU LIKE TO SAVE THIS?
Receive our latest recipes.
Ingredients
- 1 tablespoon butter
- 800 g (1 ¾ lb) 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
- 2 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.
Notes
Ingredients
Chicken – I use skin-on thigh cutlets or whole chicken when making roasted Italian chicken. You could make Italian baked chicken wings (watch the cooking time) or baked Italian chicken breasts would still be incredible. If using breast fillets keep an eye on the internal temperature and coat the chicken well with the dressing. Dressing – use the dressing recipe I have included or use a store bought one. I love all the fresh herbs, and for me, it is essential to this Italian chicken recipe.Storing
Store in the fridge for up to 4 days. Alternatively, freeze in a ziplock bag baked or in the marinade. WAYS TO SERVE MY EASY ITALIAN BAKED CHICKEN Here are just some of my favourite ways to serve it. Italian Chicken Salad – serve warm (or cold) chicken with mixed leafy greens, chunky tomatoes, and diced avocados. Remove chicken from the bone, shred or dice it and fold it through the salad. Serve it with extra Salmoriglio or Chimichurri. Sicilian Chicken Wraps – shred chicken and mix with leafy greens, grilled zucchini strips and a dollop of Basil Pesto mixed with Mayonnaise. Use our Low Carb Wrap recipe or Keto Tortillas. Serve with cauliflower rice, lemon gremolata, Taboule or air fryer green beans. SERVING SIZES This recipe yields approximately 4 serves. The actual number of servings will depend on your preferred portion sizes.Your Own Notes
Nutrition
16 responses to “Easy Baked Italian Chicken”
Omg I love this recipe it is so delicious and I have never been a big fan of oregano but this I am hooked now as it being fresh oregano is the Bom and love it , on my rotation as so easy to cook in the air fryer and so crispy yum , thanks Megan 🙌🌸
I am not a huge fan of Oregano I don’t like too much but this dish was absolutely delicious and I would highly recommend it as the flavours were spot on yum 🤤
Thanks Megan
The Baked Italian Chicken was delicious. We used the air fryer option and it turned out great. The kids loved it too #winwin.Thanks for trying the recipe and letting us know how much it was enjoyed.
Delicious , moist and easy to prepare chicken is always a winner for me. The flavours are great and its perfect with veggies or a salad . I used both chicken breast and thighs with skin on and bone in and just cooked the breasts a little longer. The leftover piece was still delicious shredded and served in an omelette roll up. Looking forward to making this again.Yay! I am so glad you enjoyed it Lynda. Thanks for testing and taking the time to leave a review.
Drooling over these baked italian chicken thighs, love the addition of the lemon oregano dressing. Going to make this tonight. Thanks for the recipe.You are very welcome.
I’m a sucker for a good chicken recipe, and this one did not disappoint. Added bonus that it was gluten free and I was able to feed it safely to my celiac disease family. Thank you so much for creating such an amazing recipe.You are very welcome.
So simple and so delicious! Thank you! The chicken was moist and rich in flavor, and so tender.
We will make it again, we all love it.Yay! Thanks for trying it and taking the time to leave a review.
This was a delicious and easy to make chicken dish. I usually just make a baked chicken so it was nice to add some spice and the family enjoyed it!That is so awesome!
We loved this recipe in our family. The chicken with dressing was a great combination, which we’re going to eat more often.That is so awesome to hear. Thanks Andrea
Leave a Reply