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Garlic soy baked chicken thighs and drumsticks in a white baking dish, glazed with a dark glossy sauce and roasted until browned. Cherry tomatoes and fresh rosemary sprigs are tucked around the chicken, with pan juices and bits of garlic visible at the bottom.

Garlic Soy Baked Chicken Thighs With Fresh Herbs

Nesting Lane
Garlic Soy Baked Chicken Thighs with Fresh Herbs are juicy, flavorful bone-in chicken baked in a savory garlic soy sauce with thyme and oregano.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Dish
Small Bowl
Large Bowl
Basting Brush
Instant-read Thermometer

Ingredients
 

Instructions
 

  • Preheat the oven to 375°F.
  • Arrange the chicken thighs and drumsticks in a single layer in a baking dish.
  • Scatter the cherry tomatoes around the chicken pieces, if using.
  • In a small bowl, add the soy sauce, minced garlic, olive oil, thyme, oregano, black pepper, and paprika. Stir until combined.
  • Pour the sauce evenly over the chicken.
  • Using a spoon or basting brush, spread the sauce across the skin of each piece, making sure each piece is well coated.
  • Place the baking dish in the oven, uncovered, and bake for 35 minutes.
  • Remove the dish from the oven and spoon the pan juices over each piece of chicken.
  • Return the dish to the oven and bake for another 10 minutes, or until the skin is golden and the internal temperature reaches 165°F.
  • Remove the dish from the oven and allow the chicken to rest for 5 minutes.
  • Place fresh rosemary sprigs on top as a garnish before serving.

Notes

Tips and Tricks

Pat the chicken dry before saucing it. Use a paper towel to pat the chicken skin dry before adding the sauce. This helps the skin crisp up in the oven instead of steaming.
Don't skip the basting step. Spooning the pan juices over the chicken at the 35-minute mark adds moisture and helps the skin finish golden and flavorful.
Use a meat thermometer. The most reliable way to confirm doneness is to check the internal temperature. It should read 165°F at the thickest part of the meat, away from the bone.
Let it rest before serving. Resting the chicken for 5 minutes after baking lets the juices redistribute so the meat stays moist when cut.
Arrange in a single layer. Make sure the chicken pieces are not overlapping in the baking dish. A single layer ensures even cooking and better browning on the skin.

Storing and Reheating

Refrigerator: Allow the chicken to cool completely, then place it in an airtight container. Store in the refrigerator for up to 4 days.
Freezer: Place cooled chicken in a freezer-safe container or bag. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the Oven: Place the chicken on a baking sheet and cover loosely with foil. Warm at 350°F for 15 to 20 minutes, or until heated through.
Reheat on Stovetop - Place a serving in a skillet over medium-low heat with 1 to 2 tablespoons of water. Cover and warm, turning occasionally, until heated through.
Reheat in the Microwave: Place chicken on a microwave-safe plate and cover with a damp paper towel. Heat in 60-second intervals until warmed through.

Nutrition

Calories: 429kcalCarbohydrates: 4gProtein: 32gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 176mgSodium: 727mgPotassium: 514mgFiber: 1gSugar: 1gVitamin A: 347IUVitamin C: 9mgCalcium: 54mgIron: 2mg
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