By: Paula
In reply to <a href="https://www.cookingclassy.com/baked-chicken-thighs/comment-page-6/#comment-721969">Will</a>.
Please pass on this recipe if you’re going to make a bunch of changes. It is perfect the way it is. The lemon brightens not overtly flavors it. Marjoram is like oregano but milder.
By: Paula
This is one of the best recipes I’ve made in my life. The instructions were perfect and so was the results. It’s a keeper!
By: Richard Anderson
LOOKS YUMMY, thanks.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/baked-chicken-thighs/comment-page-6/#comment-726718">Susan Phillips</a>.
Chicken breasts should work just about the same, the cook time will just be the thing to really monitor. Smaller bone-in chicken breasts may take a little less than the time listed. And cook just right to 165 degrees so they don't dry out.
By: Susan Phillips
In reply to <a href="https://www.cookingclassy.com/baked-chicken-thighs/comment-page-6/#comment-722031">Jaclyn</a>.
I want to try skin and bone in chicken breast with this recipe.
I love the thighs. So crispy and tender!
Any recommendations?
Thank you
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/baked-chicken-thighs/comment-page-6/#comment-721969">Will</a>.
You could omit the lemon if desired. And marjoram is an herb but could be replaced with more of basil if you don’t have it to make your own Italian seasoning.
By: Will
Hi.
I don’t think I’d like the lemon for the chicken.
Is it necessary to crisp up skin? Can I leave it out?
Also, what is marjoram? Is it also necessary?
I LOVE chicken thighs!
Thanks for the recipe!
By: KT
I tried this recipe for the first time tonight. I followed it almost exactly. My two changes included using a silicone mat underneath instead of foil (less garbage) and swapping orange peel for the lemon, as I didn't have any one hand. And as I didn't have any fresh garlic on hand, I just used canned chopped garlic from Costco.
I didn't even need to broil it. all the pieces were cooked and golden and hit their temperature mark after cooking for 35 mins at 400F.
I even got compliments with how crispy it was.
By: Karen
In reply to <a href="https://www.cookingclassy.com/baked-chicken-thighs/comment-page-5/#comment-708971">Jaclyn</a>.
Looks delicious I've got it in the oven right now. I'm pairing it with cauliflower casserole.
By: Duncan Edwards
We're always looking out for what's best for your eyes and taste-buds, this presentation is another. We love it
I've got it in the oven right now. I'm pairing it with cauliflower casserole.