Herb Baked Chicken Recipe

This Herb Baked Chicken recipe was inspired by Rachael Ray’s 30 minute meals. I make this Herb Baked Chicken at least once a week because it tastes sooooo good and it’s easy to make! The olive oil and herbs make a great combo for this flavorful baked chicken dish. I first pan fry the chicken in my Emerilware Cast Iron Skillet, then bake it in the oven to finish cooking.

Herb Baked Chicken Recipe

• 6 chicken thighs with skin

• Garlic powder

• Onion powder

• Dried thyme

• Dried oregano

• Salt

• Pepper

• Olive oil

1. Preheat oven to 425 degrees. Heat up a cast iron pan or frying pan on warm/medium flame on the stove.

2. Place chicken in a baking dish. Season chicken on both sides with garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Sprinkle the herbs with a light hand. A little goes a long way. You don’t need to cover the entire chicken thigh with a layer of herbs, but sprinkle enough that the herbs are spread over the chicken.

3. Coat cast iron pan or frying pan with olive oil. Place chicken thighs skin side down onto pan. I can fit up to 4 in my pan. Cook for about 3 minutes each side, making sure that the skin side is crispy.

4. Place browned chicken back onto baking dish. Pour pan drippings over chicken. Bake chicken in the oven for 30 minutes or until done.

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