Marinated Chicken Thighs Recipe

This Marinated Chicken Thighs recipe is one of the best and it is made in one sheet pan. My family loves it!  

Why You’ll Love This Simple Recipe for Boneless Chicken Thighs 

• This sheet pan recipe makes for easy cleanup
• You can marinate the chicken the night before and get good food on the table fast!

Kitchen Notes

Ingredients for Marinated Chicken Thighs 

• 1¼ lbs. boneless, skinless chicken thighs
• 3 T. extra virgin olive oil, divided
• 3-4 garlic cloves, finely minced
• 2 t. ground cumin
• ¼ t. cayenne pepper
• 1 T. Italian seasoning, chopped
• 3 T. orange juice
• 1 T. orange zest
• Sea salt and black pepper, to taste
• 1 lb. tri-color fingerling potatoes
• Fresh parsley, for garnish

Supplies Used

• Medium or large bowl
• Sheet pan
• Whisk
• Gallon Size Baggie
• Parchment paper or a Silpat® baking mat
• Meat thermometer
• Airtight container (for your leftovers)

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How To Make Marinated Chicken Thighs

Step 1: Whisk together the olive oil, garlic, cumin, cayenne pepper, Italian seasoning, orange juice, and orange zest in a medium or large bowl. Season with salt and black pepper, to taste, and set aside.

Step 2: Place the chicken thighs in a gallon-size baggie and pour half of the marinade on top. Seal bag tightly while removing any excess air. Turn bag several times to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn bag occasionally while marinating to evenly distribute flavors. Reserve unused portion of marinade for later use.

Step 3: To prepare, place top oven rack in center position and pre-heat oven temperature to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.

Step 4: Remove chicken from marinade and place on prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard bag and the remaining marinade inside. 

Step 5: Toss the potatoes in a large bowl with the reserved, unused marinade and season with salt and black pepper, to taste. Arrange the seasoned potatoes around the chicken thighs in a single layer without overcrowding.

Step 6: Place the baking sheet in the pre-heated oven to roast until the chicken is fully cooked through and the potatoes are fork-tender, approximately 25-30 minutes. Remove from oven and cool slightly before serving. Enjoy!

What to Serve with Herb Marinated Chicken Thighs

• Green Beans
• Broccoli
• Orange-Glazed Carrot Recipe

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More Sheet Pan Recipes To Try

If you’ve enjoyed this Marinated Chicken Thighs, I highly recommend trying these other recipes:

• 15 Sheet Pan Recipes for easy weeknights
• Balsamic Chicken Breasts
• Easy Roasted Potatoes
• Roasted Shrimp and Vegetables
• Chorizo with Spanish-Style Potatoes

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Herb Marinated Chicken Thighs with Roasted Potatoes Recipe

Lori

I know my readers would enjoy another healthy and delicious chicken recipe. This Herb-Marinated Chicken Thighs with Roasted Fingerling Potatoes is the best. My family loves it! I've been making it a few times now.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Time to Marinate 30 mins

Total Time 1 hr 10 mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 1¼ lbs. boneless skinless chicken thighs
• 3 T. extra virgin olive oil , divided
• 3-4 garlic cloves , finely minced
• 2 t. ground cumin
• ¼ t. cayenne pepper
• 1 T. Italian seasoning , chopped
• 3 T. orange juice
• 1 T. orange zest
• Sea salt and black pepper to taste
• 1 lb. tri-color fingerling potatoes
• Fresh parsley for garnish

Instructions

 

• Whisk together the olive oil, garlic, cumin, cayenne pepper, Italian seasoning, orange juice, and orange zest in a medium bowl. Season with salt and black pepper, to taste, and set aside.
• Place the chicken thighs in a gallon-size freezer bag and pour half of the marinade on top. Seal bag tightly while removing any excess air. Turn bag several times to ensure the chicken is evenly coated and marinate at room temperature for 30 minutes or place in the refrigerator for one hour to overnight. Turn bag occasionally while marinating to evenly distribute flavors. Reserve unused portion of marinade for later use.
• To prepare, place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
• Remove chicken from marinade and place on prepared baking sheet and generously season with additional salt and black pepper, if desired. Discard bag and the remaining marinade inside.
• Toss the potatoes in a large bowl with the reserved, unused marinade and season with salt and black pepper, to taste. Arrange the seasoned potatoes around the chicken thighs in a single layer without overcrowding.
• Place the baking sheet in the pre-heated oven to roast until the chicken is fully cooked through and the potatoes are fork-tender, approximately 25-30 minutes. Remove from oven and cool slightly before serving.

Keyword Chicken

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