If you need a fast, flavorful weeknight dinner, these roasted chicken thighs are the perfect solution. Using a ready-made marinade saves time without sacrificing taste. Tender, juicy thighs paired with a simple Caprese salad make an effortless, satisfying meal.
Table of Contents
- Step 1: Overnight marinade.
- Step 2: Time to roast chicken thighs.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Roasted Chicken Thighs Recipe
Step 1: Overnight marinade.
The key to this dish is the marinade. When I don’t make my own, I reach for Spiedies by Salamida for its garlicky, tangy profile that suits chicken perfectly. The only prep is placing raw chicken thighs into the marinade and refrigerating for 24 hours. I used bone-in thighs here because they deliver more flavor and stay extra juicy.
Dad’s Seasonings
Essential grilling seasonings to keep on hand.
Step 2: Time to roast chicken thighs.
The next day, preheat your oven (or a pizza oven) to 500°F. Arrange the marinated thighs in a cast-iron skillet and roast for about 20 minutes, or until the internal temperature reaches 175°F. Thighs are a darker, fattier cut and benefit from the higher heat and slightly longer cooking to develop the right texture and flavor.
The aroma of the marinade and roasting chicken will fill your kitchen and whet your appetite. I like to serve these thighs with a simple Caprese salad—sliced tomato, fresh mozzarella, basil, a drizzle of olive oil and balsamic glaze—to add brightness and balance to the rich chicken. Let the meat rest for about 10 minutes before serving. Enjoy!
Frequently Asked Questions:
Yes. You can substitute chicken breasts, but because they are leaner, remove them from the heat at 160°F and let them rest so they stay tender and juicy.
Absolutely. This recipe adapts well to a conventional oven, a stovetop method, or a gas grill. You don’t need specialty equipment to get great results.
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Roasted Chicken Thighs
Ingredients
- 4 Bone-in chicken thighs
- 16 oz Salamida Spiedies marinade
- 1 Large tomato
- 8 oz Fresh mozzarella
- 2 tbsp Basil
- 2 tsp Extra virgin olive oil
- 2 tsp Balsamic glaze
Instructions
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Pour the marinade into a large bowl and fully submerge the raw chicken thighs. Refrigerate for 24 hours.
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Preheat your oven to 500°F. Place the marinated thighs in a cast iron and roast for about 20 minutes, or until the internal temperature reaches 175°F. Let rest for 10 minutes before serving.
Nutrition
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