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- 4 bone-in, skin-on chicken thighs - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, chopped into bite-sized pieces - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon dried thyme - 1/2 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper, to taste - 1/4 cup extra virgin olive oil - 1/4 cup freshly grated Parmesan cheese - Fresh basil leaves for garnish When you look at the ingredients, you can see they are simple yet flavorful. The chicken thighs are juicy and tender. The cherry tomatoes add a sweet burst. The zucchini and bell pepper bring freshness and crunch. Next, the seasoning is key to this dish. Garlic powder and onion powder give a rich base. Oregano, basil, and thyme add that classic Italian flavor. The red pepper flakes can give a bit of heat if you like. Salt and pepper finish the mix, making it just right. Finally, the extra virgin olive oil brings everything together. It adds moisture while roasting. The Parmesan cheese melts and crisps on top, creating a delightful crust. Fresh basil leaves at the end brighten the dish and add color. For a full guide on how to put this all together, check out the Full Recipe. - Preheat your oven to 400°F (200°C). - Combine the herbs and spices in a small mixing bowl. - Season the chicken thighs thoroughly with the spice mix. - In another bowl, add halved cherry tomatoes, sliced zucchini, and chopped red bell pepper. - Drizzle half the olive oil over the vegetables and season with salt and pepper. Toss well. - On a large baking sheet, place the chicken thighs skin-side up. - Arrange the seasoned vegetables around the chicken. - Drizzle the remaining olive oil on top. - Sprinkle the grated Parmesan cheese evenly over the chicken. - Roast in the oven for 30-35 minutes. - Check that the chicken reaches 165°F (74°C) for safety. - Let the chicken rest for about 5 minutes before serving. For the full details, check the Full Recipe. To ensure even cooking, always preheat your oven to 400°F (200°C). Place the chicken on a baking sheet with space between pieces. This air circulation helps cook the chicken evenly. Use a meat thermometer to check for doneness. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat and juicy. For a beautiful serving, arrange the chicken and vegetables on a large platter. Drizzle any pan juices over them. This adds flavor and keeps everything moist. Garnish with fresh basil leaves for a pop of color and aroma. Pair this dish with sides like creamy mashed potatoes or a crisp salad. These options complement the flavors well and round out the meal. You can enhance the flavor by adding lemon juice or balsamic vinegar. These add brightness and a tangy kick. For variety, mix different herbs and spices. Try adding rosemary or parsley along with the original seasonings. This will give your baked chicken a unique twist each time you make it. You can always explore new flavor combinations to keep things exciting. For the complete experience, check out the Full Recipe for Italian Herb-Infused Baked Chicken. {{image_4}} You can boost the flavor of Italian baked chicken easily. Adding lemon juice gives a bright zest. Balsamic vinegar can also add a tangy twist. You can try different veggies too. Asparagus and carrots work well and add color. The more variety you add, the more exciting your dish becomes. Making this dish gluten-free is simple. Just use gluten-free breadcrumbs or skip them entirely. For a dairy-free option, leave out the Parmesan cheese. You can also adjust it for low-carb or keto diets. Swap regular potatoes with cauliflower for a great low-carb choice. You can change how you cook the chicken for fun. An air fryer can give it a crispier texture. Grilling the chicken adds a nice smoky flavor. If you prefer tender chicken, try a slow cooker. It keeps the meat juicy and makes it easy to shred. Each method gives you a different taste and feel. For the full experience, don’t forget to check out the Full Recipe. To keep your Italian Baked Chicken fresh, refrigerate leftovers within two hours. Use an airtight container. This helps to lock in moisture and flavor. When stored right, the chicken can last up to four days in the fridge. To keep the chicken moist, place a damp paper towel over it before sealing. This simple trick helps prevent it from drying out. When reheating chicken, aim for low heat. Use an oven set to 350°F (175°C). This helps keep the chicken juicy. Heat it for about 20 minutes. If using a microwave, cover the chicken with a damp paper towel. Heat in 30-second bursts to check warmth. This method helps avoid dry spots. To freeze Italian Baked Chicken, let it cool completely. Then, wrap each piece tightly in plastic wrap. Place it in a freezer bag to seal out air. This keeps it fresh for up to three months. When ready to enjoy, thaw in the fridge overnight. Reheat as explained above for the best taste. The best way to season your chicken is to use a mix of herbs and spices. I recommend garlic powder, onion powder, oregano, basil, and thyme. These flavors blend well. You can also add red pepper flakes for some heat. Rub the mixture all over the chicken. Make sure to cover every part. This helps the chicken taste great. You can use boneless chicken. It cooks faster than bone-in chicken. Boneless chicken also has less fat. However, bone-in chicken keeps more juice and flavor. If you want extra flavor, stick with bone-in. If time is short, boneless works well. To check if the chicken is ready, use a meat thermometer. The chicken should reach 165°F (74°C). This is safe to eat. You can also look for golden brown skin. If the juices run clear, it’s done. Italian Baked Chicken goes great with many sides. Here are some ideas: - Garlic bread - Roasted vegetables - Salad with fresh greens - Creamy polenta - Pasta with marinara sauce Italian Baked Chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down first. Always check for any bad smell before eating leftovers. If it smells off, throw it away. This blog post covers a tasty Italian Baked Chicken dish. You learned about the main ingredients, seasoning, and cooking steps. I shared tips on how to enhance flavors and suggested variations for different diets. Finally, we discussed storage and reheating methods for any leftovers. With this knowledge, you can enjoy a delicious meal that fits your taste and needs. Try it out and make it your own! Happy cooking!

- Italian Baked Chicken

Discover the ultimate Italian Baked Chicken recipe that guarantees a flavorful meal every time! Juicy chicken thighs combined with vibrant vegetables and aromatic herbs create an irresistible dish. Perfect for any night, this easy-to-follow recipe is designed to delight your taste buds and impress your family. Don't miss out on tips, variations, and storage ideas!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional for a kick)

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 red bell pepper, chopped into bite-sized pieces

1/4 cup extra virgin olive oil

1/4 cup freshly grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This allows for an even and thorough cooking of the chicken.

    Season the Chicken: In a small mixing bowl, combine the garlic powder, onion powder, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Add a generous pinch of salt and a few grinds of black pepper. Rub this flavorful mixture evenly over the chicken thighs, making sure every bit of the chicken is coated.

      Prepare the Vegetables: In a separate bowl, add the halved cherry tomatoes, sliced zucchini, and chopped red bell pepper. Drizzle half of the olive oil over the vegetables and season them with salt and freshly cracked pepper. Toss everything together until the vegetables are well coated in oil and seasoning.

        Arrange on Baking Sheet: On a large baking sheet or in a shallow baking dish, place the seasoned chicken thighs skin-side up. Arrange the seasoned vegetables around the chicken, ensuring they are spread out for even roasting. Drizzle the remaining olive oil over both the chicken and the vegetables for added moisture and flavor.

          Add Cheese for Extra Flavor: Sprinkle the freshly grated Parmesan cheese evenly over the tops of the chicken thighs, creating a delicious, crispy crust as it bakes.

            Roast to Perfection: Place the baking sheet or dish in the preheated oven and bake for 30-35 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the skin should become golden brown and crispy.

              Rest and Garnish: Once out of the oven, let the chicken rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy bite. Just before serving, garnish with fresh basil leaves for an aromatic finish.

                - Prep Time: 15 minutes

                  - Total Time: 50 minutes

                    - Servings: 4

                      - Presentation Tips: Serve the chicken and vegetables on a large platter, drizzling any pan juices over the top. Add a few more fresh basil leaves for color and a touch of elegance. Enjoy your meal!