Creeach Fam Recipes

Baked Chicken Thighs

4 servings


1 hour 15 minutes

total time


2 1/4 pounds bone-in, skin-on chicken thighs (about 4)

3 garlic cloves (minced, about 1 tablespoon)

3 tablespoons extra-virgin olive oil (divided)

1 tablespoon paprika

2 teaspoons Italian seasoning

1 small lemon (zest and juice)

1 1/2 teaspoons kosher salt (divided)

1/2 teaspoon ground black pepper (divided)

1 yellow onion (halved and thinly sliced lengthwise)

Chopped fresh parsley or tarragon or thyme (plus additional for serving)

4-6 red potatoes, quartered



Pat the chicken dry and place in a large bowl or large ziptop bag. In a small bowl, combine the garlic, 2 tablespoons oil, paprika, Italian seasoning, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Pour over the chicken and turn to coat the chicken evenly ( or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes or cover and refrigerate for up to 12 hours (let come to room temperature prior to baking).


When ready to bake, place 1 rack in the center of the oven and 1 rack in the upper third (about 6 inches from the top). Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the onions in the center.


Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat, then spread into an even layer.


Remove the chicken from the marinade; shake off and discard any excess marinade. Clear some spaces in the onions for the chicken thighs, then nestle them in, spacing them evenly throughout the pan. Add in potatoes, drizzle with oil, season with salt, pepper, Italian seasoning & garlic powder.

Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that’s 25 to 35 minutes total), until the internal temperature of the chicken reaches 165°F. Let rest on the pan for 5 minutes.


Stir the onions once more. Place the rack on the upper third rack and broil 1 to 2 minutes to crisp the chicken skin. Watch carefully, so nothing burns. Sprinkle all over with parsley. Serve the chicken hot, with the yummy, jammy onions complete with juices spooned alongside.


Serving Size

1 (of 4)


598 kcal

Total Fat

47 g

Saturated Fat

11 g

Unsaturated Fat

32 g

Trans Fat

0.2 g


213 mg



Total Carbohydrate

8 g

Dietary Fiber

2 g

Total Sugars

2 g


36 g

4 servings


1 hour 15 minutes

total time
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