Baked Chicken Thighs

Name: Baked Chicken Thighs
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2
Ingredients: Chicken Thighs 2; Potatoes 0.8 lb; Extra virgin olive oil 1 ½ tbsp; Dry white wine 1.75 oz; Rosemary 1 sprig; Sage to taste; Garlic poached 1 clove; Salt to taste; Black pepper to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 1 h 30 min
Makes: 2
Cost: Very low

PRESENTATION

Baked chicken thighs are one of those dishes that just pulls everyone together around the table. And you know what? Especially when they’re done in that classic Italian style. Really good stuff. In homes all over Italy, folks are all about this no-fuss approach: chicken thighs roasted with olive oil, white wine, and a handful of herbs. It's amazing—really, how much flavor you get from such a simple combo. The chicken ends up tender and juicy, while the potatoes roasted alongside soak up all those golden, savory juices. Every bite feels like something special.

People always say baked chicken thighs are easy. They really, really mean it with this dish—nothing fancy, just good, genuine food. Pretty simple. Some Italian regions toss in rosemary or sage, others go for garlic, maybe a hint of lemon. But, honestly, no matter how you tweak it, you end up with something super comforting. It's the kind of meal that feels perfect for a family dinner. Everyone reaching for those crispy potatoes and pieces of oven-baked chicken thighs that practically fall off the bone.

Throughout Italy, you’ll find so many spins on this recipe. Like, there's the pan-cooked version for nights when folks want a seared edge. Or a crusted style with breadcrumbs—super crispy goodness. Sometimes, you’ll see a rustic version with extra potatoes or a white hunter-style—pollo alla cacciatora bianco—where white wine gives a tangy note. Still, crispy baked chicken thighs with potatoes are the go-to for lots of people. And here's the thing: it works for Sunday lunch, weeknight meals, or whenever you just want the house to smell amazing.

The best part about these simple baked chicken thighs is how they deliver so much with so little effort. Just toss everything in the oven, and before you know it, the kitchen's filled with the scent of roasting herbs and chicken. For real. There's nothing quite like those moist pieces of meat paired with potatoes—soft in the middle, golden outside. Whether feeding a crowd or just a few, this is one of those baked chicken thigh recipes you'll keep around, no question.

How to prepare Baked Chicken Thighs

To prepare the baked chicken thighs, first place the thighs in a baking dish and add the oil 1, the dry white wine 2, and the chopped sage with a knife 3.

Also add the rosemary 4 and unpeeled garlic 5. Thoroughly soak the thighs in the emulsion and let them rest for a few minutes. Meanwhile, peel the potatoes 6 and cut them into cubes about 1 inch, then wash and pat them dry with a clean cloth.

Place them in the baking dish 7, season with salt and pepper, and mix everything 8. Bake in a preheated convection oven at 350°F for 85 minutes, turning the chicken occasionally. Once cooked, extend cooking for another 5 minutes on grill mode. Let cool slightly and your baked chicken thighs are ready to be served 9.

Storage

Baked chicken thighs should be consumed freshly made, but they can be stored in the refrigerator in a closed container for up to 2 days.

Tip

You can prepare the chicken in advance and let it marinate in the fridge for 1 hour covered with plastic wrap. If you love intense flavors, you can add curry, sweet or smoked paprika. Besides potatoes, you can enrich the baking dish with carrots, onions, zucchini, or bell peppers cut into pieces.

For the translation of some texts, artificial intelligence tools may have been used.

Baked Chicken Thighs

PRESENTATION

How to prepare Baked Chicken Thighs

Storage

Tip

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