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Cooking + Entertaining

Chicken thighs in the oven: the recipe for a tender and tasty second dish

Chicken thighs in the oven: the recipe for a tender and tasty second dish

The chicken thighs in the oven I am a second course of very tasty meat, also suitable for less experienced in the kitchen because it is easy and quick to prepare. It’s a tasty variation of the classic roast chicken that we have chosen to prepare with chicken drumsticksthe lowest part of the thigh which is also the most succulent.

In our version, the pins go first Marine with oil, garlic, rosemary, thyme and bay leaf, then breaded with eggs and panko, a kind of breadcrumbs typical of Japanese cuisine, and finally baked until golden brown. The marinade makes the thighs fragrant and even more tender and tasty, while the breadcrumbs retain the juices of the meat inside, so as to have crispy thighs on the outside but very tender and not at all dry on the inside. inside, avoiding that annoying effect of dry, tasteless chicken.

You can bake the chicken thighs in the oven for breakfast Sunday with family or alone cena with friends, accompanying them with tasty baked potatoes or a mixture of sautéed vegetables in the pan: they will delight your guests and the children will love them too. Find out how to cook them to perfection by following the instructions and advice step by step, knowing that for 4 people you will need at least 8 thighs, in order to serve two chicken drumsticks each.

If you liked this dish, try other chicken recipes as well, including Baked Chicken and Potatoes, Baked Chicken Wings, or Roast Chicken.


For the marinade

Extra virgin olive oil

How to bake chicken thighs

Start preparing the chicken thighs in the oven by dabbing the drumsticks with paper towel, then cut the skin with a pair of scissors and remove it completely 1. If you prefer to cook the spindles without removing the skin, check that there are no feathers: if there are, remove them using tweezers. Then arrange them in a baking dish and add the marinade ingredients, then the oil, garlic, rosemary, thyme and bay leaf. Let the chicken thighs infuse for at least an hour, so that the meat absorbs the flavors well.

Once the necessary time has elapsed, gently lift the drumsticks and move them to a cutting board, then bread them by dipping them first in the beaten egg with a pinch of salt, then in the panko 2.

Arrange the chicken thighs on a lightly oiled baking sheet, adding salt, pepper and, if desired, another pinch of herbs. Finally drizzle with oil and bake at 200°C for about 40 minutes 3.

As soon as the chicken thighs are golden and crispy, remove them from the oven and serve immediately. 4.


For a more intense flavor, marinate the chicken thighs in white wine or vermouth.

Instead of panko, you can use the classic breadcrumbs but also corn flakes, crackers or crumbled taralli. For a gourmet version, add chopped sun-dried tomatoes and slivered almonds to the breadcrumbs.

If you don’t want to turn on the oven, you can also cook chicken thighs In the caserolefor about 45-50 minutes, mixing them with a drop of white wine halfway through cooking.


Baked chicken thighs can be stored in the fridge for up to One day, inside an airtight container; before enjoying them, reheat them for a few minutes in a frying pan or in the microwave.

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