Looking for a quick weeknight dinner than look no further than these roasted chicken thighs. The ready made marinade saved on time but did not compromise on flavor. The perfectly tender chicken served with a simple caprese salad made for one perfect and easy dinner.
The secret to this recipe is the marinade. When I’m not making my own, I always use Spiedies by Salamida. This product is packed with amazing garlicky and tangy flavors that work well on all proteins especially chicken.
The only prep needed for this recipe is to submerge raw chicken thighs into the marinade and let it sit in the fridge for 24 hours. I used bone-in thighs in this recipe to deliver more flavor with each bite.
Time to roast chicken thighs.
Next day, preheat the pizza oven or your home oven to 500 degrees. Place the marinaded chicken thighs in a cast iron and let them roast for 20 minutes or until the meat reaches an internal temp of 175 degrees. The reason for the higher temperature is because thighs are a darker fattier cut they require slightly more time to cook and for the texture to be just right.
The amazing smells from the marinade and roasting chicken will fill the kitchen making you hungrier than ever.
I served the roasted chicken thighs with a simple and delicious caprese salad. It was the perfect balance to the dish. Enjoy!
Printer friendly recipe and video below:
Roasted Chicken Thighs
- 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
- Pour the marinade into a large bowl and submerge the raw chicken thighs into it. Place in the fridge for 24 hours.
- Preheat the pizza oven or your home oven to 500 degrees. Place the marinaded chicken thighs in a cast iron and let them roast for 20 minutes or until the meat reaches an internal temp of 175 degrees. Let it rest for 10 minutes.
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