Description
Juicy, flavorful baked Italian chicken thighs with crispy skin, simmered in a rich tomato sauce with aromatic herbs and vegetables. A comforting and easy one-pan meal!
Ingredients
Scale
- 1.5 kg (approximately 3.3 lbs) bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 400g (14 oz) can of crushed tomatoes
- 200g (7 oz) can of tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup dry red wine (optional, but adds great depth of flavor)
- 1/4 cup chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving (optional)
- Cooked pasta, rice, or crusty bread, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- In a large oven-safe skillet (cast iron preferred), heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and chopped bell peppers to the skillet. Cook for another 3-5 minutes, stirring frequently, until fragrant and slightly softened.
- Stir in the crushed tomatoes and tomato paste. Mix well to combine.
- Add the dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Stir well.
- Season the sauce with salt and pepper to taste.
- If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes to reduce slightly.
- Nestle the seasoned chicken thighs into the tomato sauce, skin-side up.
- Transfer the skillet to the preheated oven and bake for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Check for doneness with a meat thermometer in the thickest part of the thigh. Juices should run clear.
- (Optional) Broil for the last few minutes for extra crispy skin, watching carefully to prevent burning.
- Remove from the oven and let the chicken rest for 5-10 minutes before serving.
- Garnish with fresh parsley and grated Parmesan cheese (if desired).
- Serve hot over cooked pasta, rice, or with crusty bread.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture.
- Don’t overcrowd the skillet; use two skillets or bake in batches if needed.
- Adjust seasoning to your liking.
- The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Add other vegetables like mushrooms, zucchini, or eggplant.
- Experiment with different Italian herbs like rosemary or sage.
- Add a touch of sweetness with sugar or honey.
- Make it spicier with more red pepper flakes or cayenne pepper.
- Chicken breasts can be used, but reduce baking time and be careful not to overcook.
- Prep Time: 15 minutes
- Cook Time: 50 minutes