Juicy baked chicken thighs are a must-have in your dinner rotation, and our oven-baked take on chicken salmoriglio, gets its name from the simple sauce it cooks with.
What is Chicken Salmoriglio?
Often served with swordfish, salmoriglio (Salmor ELL ee yo) sauce pairs well with vegetables and other meat like chicken or pork chops. The lemon-rich Sicilian sauce is frequently used as a marinade or dressing.
Ingredients You’ll Need
- Salmoriglio Sauce: The traditional sauce includes olive oil, fresh lemon juice, and garlic (measured with your heart); simple seasonings like oregano (fresh or dried), salt, and pepper complement the other ingredient.
- Lemon: Juice from cooked lemons add sweet acidity to the sauce.
- Garlic: I suggest using five cloves, but don’t let my recipe tell you how much garlic to use-measure with your heart.
- Chicken: I use boneless, skinless chicken thighs for this recipe, but it’s just as tasty with bone-in, skin-on chicken thighs.
How to Make Baked Chicken Thighs
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 475°F (246°C). Then, cut the ends off of a lemon, and cut it in half. Set it aside.
Step 2: Grate 2 tablespoons of lemon zest into a small bowl and stir in the olive oil, garlic, oregano, salt, and pepper to finish the salmoriglio sauce; stir to combine.
Step 3: Add a thin layer of salmoriglio sauce to the bottom of a baking dish, about ¼ of a cup. Make slits in the chicken thighs and arrange them over the sauce.
Step 4: Cover the chicken with another layer of salmoriglio sauce, and set it aside. Nestle the lemon halves into the baking dish, cut side up, and cook for 20 minutes.
Step 5: Set the broiler to high and continue cooking for 5-10 minutes until the chicken has reached 165°F (73°C) and started to brown.
Step 6: Squeeze juice from one of the cooked lemons into the leftover salmoriglio sauce. Stir and pour it over the chicken to serve. Garnish with parsley, and enjoy!
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Serving Suggestions
Are you looking for a way to spice up your baked chicken thighs? Try this recipe for chicken salmoriglio and pair it with one of these delicious sides.
- Grilled Zucchini, Brocoletti, Acorn Squash, Asparagus, Mashed Cauliflower, Broccoli, Green Beans, Roasted Potatoes
- Vegetable Chopped Salad, Kale Salad, Caesar Salad, Avocado Cucumber Tomato Salad
- Risotto Allo Zafferano, Rice Pilaf, Brown Rice, White Rice
- Dutch Oven Sourdough Bread
What to do with the Leftovers
- Refrigerate – Store leftovers in an airtight container for 3-4 days.
- Freeze – Let the chicken cool completely, then transfer it to a freezer-safe container or bag. Baked chicken thighs will freeze for 3-4 months.
- Thaw – Defrost the chicken in the refrigerator overnight.
- Reheat – Set the oven to 350°F (176°C). Line the chicken onto a rimmed baking dish, cover with foil, and bake for 15-20 minutes.
- Repurpose – Eat the leftover chicken as is or use it to top pasta or salad the next day.
Frequently Asked Questions
How long to bake chicken thighs?
We bake and broil in this recipe, resulting in about 30 minutes of cooking time. If you choose to bake the chicken at a lower temperature, 350°F (176°C) to 400°F (204°C), leave it in for 30-40 minutes or until the chicken has reached an internal temperature of 165°F (73°C).
Can I grill the chicken thighs instead?
You sure can. In fact, this is a more classic way to prepare chicken salmoriglio.
1. Preheat the grill by setting all burners to high heat for about 10 minutes. Then, cut the ends off of a lemon, and cut it in half. Set it aside.
2. Grate 2 tablespoons of lemon zest into a small bowl and stir in the olive oil, garlic, oregano, salt, and pepper to finish the salmoriglio sauce; stir to combine. Cut the ends of 2 lemons off, and cut them in half. Set lemons aside.
3. Make cuts in the chicken thighs, about 3, and arrange them onto the grill, along with the lemons.
4. Coat the chicken with a layer of salmoriglio sauce using a
pastry brush. Cook for 25 minutes, flipping halfway through. Layer the other side of the thighs with more sauce.
5. Squeeze juice from one of the cooked lemons into the leftover salmoriglio sauce. Stir and pour it over the chicken to serve. Garnish with parsley, and enjoy!
More International Dinner Ideas:
Baked Chicken Thighs with Salmoriglio Sauce
- Small Bowl
- ⅔ cup extra-virgin olive oil
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt,
- 1 teaspoon black pepper, coarse ground
- 2 lemons, 1 zested, and 1 cut in half
- 1 pound chicken thighs, boneless and skinless
- Preheat the oven to 475°F (246°C). Then, cut the ends off of a lemon, and cut it in half. Set it aside.
- Grate 2 tablespoons of lemon zest into a small bowl and stir in the olive oil, garlic, oregano, salt, and pepper to finish the salmoriglio sauce; stir to combine.
- Add a thin layer of salmoriglio sauce to the bottom of a baking dish, about ¼ of a cup. Make slits in the chicken thighs and arrange them over the sauce.
- Cover the chicken with another layer of salmoriglio sauce, and set it aside. Nestle the two lemon halves into the baking dish, cut side up, and cook for 20 minutes.
- Set the broiler to high and continue cooking for 5-10 minutes until the chicken has reached 165°F (73°C) and started to brown.
- Squeeze juice from one of the cooked lemons into the leftover salmoriglio sauce. Stir and pour it over the chicken to serve. Garnish with parsley, and enjoy!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Sarah
Monday 13th of February 2023
I made this recipe for dinner last night and it was a huge hit with my family! The salmoriglio sauce really brought out the flavor in the chicken thighs and made for a delicious and healthy meal. I will definitely be making this again.