Basil Crispy Baked Chicken is fresh, herby, flavorful main entrée. You’re not going to believe how easy this finger-lickin’ good, juicy tender chicken thigh recipe is!
If you scoped out my Basil Marinade I posted recently, you already have a solid idea of what I’m about to throw down.
That’s right – basil crispy baked chicken!
Check it: bone-in, skin-on chicken thighs marinated in coconut aminos (or liquid aminos/soy sauce), rice vinegar, garlic, and fresh basil and baked to crispy perfection for a fresh and funky, umami tangy tender melt-in-your-mouth, finger-lickin-GREAT experience!
….Also known as that insanely delicious crispy chicken recipe I made by pure accident.
And then made two more times in the span of the following three days for good measure.
And made a salmon version as well…in the name of science.
This simple basil baked chicken is one of those recipes that became a household staple the second it graced us with its presence. You’ll just have to taste it to believe it!
I scaled down the marinade to accommodate 1.5 to 2 pounds of bone-in chicken pieces. You can follow the original Basil Marinade recipe if you’re looking to marinate more animal protein!
I know what you’re thinking: how is does this differ from pesto chicken? Well. We aren’t using pesto sauce is the main difference. The marinade contains no parmesan cheese or pine nuts, so while the chicken does taste similar to pesto, it is not pesto chicken by definition.
How to Make Crispy Basil Baked Chicken:
Add the ingredients for the marinade to a small blender and blend until smooth.
Place the raw chicken pieces in a zip lock bag (or glass tupperware container) and pour in all of the marinade. Seal the bag and slosh it around until all of the chicken is submerged in marinade. Refrigerate at least 1 hour (up to 10) for best results.
When you’re ready to bake, preheat the oven to 350 degrees F.
Transfer the chicken along with the marinade to a casserole dish. Bake on the center rack of the preheated oven for 30 minutes. Increase oven temperature to 425 degrees F and bake another 10 minutes, or until chicken is cooked through and skin is nice and crispy.
For crispier skin, place oven on the high broil setting and move the chicken to the second-to-the-top shelf. Broil for 3 to 5 minutes, until skin is nice and crispy.
Serve chicken with your choice of side dishes and enjoy!
How Long To Bake Chicken:
How long you bake chicken depends on whether or not it is bone-in and the size of the piece. According to the FDA, chicken is fully cooked when it reaches an internal temperature of 165 degrees F.
Note that chicken continues cooking after it is out of the oven. I allow my chicken to rest for about 10 minutes after I pull it out (usually around 158 to 160 degrees), which allows the juices to distribute throughout the meat, creating juicy, tender chicken.
For bone-in chicken thighs, bake at 350 for 30 minutes, then bake an additional 10 to 15 minutes at 425 degrees F. You can check the internal temperature using a meat thermometer along the way if you’d like. If you’re in a hurry, bake the chicken at 425 for 30 minutes and check the temperature to be sure the chicken is cooked through.
For super crispy skin, finish the chicken off under the high broil setting for 3 to 8 minutes (keep a watchful eye so chicken doesn’t burn).
One of the things I like about bone-in pieces is they are much more forgiving than boneless when it comes to flavor and texture. Boneless skinless chicken breasts dry out easily and become tough when overcooked, whereas boneless pieces can be left in longer than needed and still turn out delicious.
For boneless chicken breasts, bake at 350 degrees for 30 to 40 minutes (depending on the thickness of the breast). Remove from the oven and allow chicken to rest 10 minutes before serving.
Can I Make This With Boneless Thighs or Breasts?:
Yes, absolutely. Simply use 1.5 to 2 pounds of boneless thighs or breasts and bake at 350 degrees F for 30 to 40 minutes, or until chicken is cooked through. Bone-in pieces take longer to bake than boneless, so be sure you don’t overcook your chicken!
- Substitute soy sauce or coconut aminos for the liquid aminos
- Lime juice or lemon juice can be used in place of rice vinegar
- Omit the pure maple syrup for low-carb/keto version of this recipe
- Use bone-in drumsticks, boneless thighs, or boneless breasts instead of bone-in chicken thighs.
Healthy Side Dish Suggestions:
These dishes go marvelously alongside the basil baked chicken:
- A Really Great Summer Salad Recipe
- Mediterranean Quinoa Salad
- Crispy Baked Sweet Potato Fries with Chipotle Dipping Sauce
- My Go-To Balsamic Roasted Vegetables Recipe
- Homemade Spanish Rice
- Basil Fried Rice
Basil chicken for life!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Serving Size: 1 of 8
Amount Per Serving: Calories: 211Total Fat: 15gUnsaturated Fat: 0gCarbohydrates: 19g