1-Getting started with this Italian chicken thighs recipe: First, trim excess skin and fat from the 8 bone-in, skin-on chicken thighs and pat them dry to ensure the marinade sticks well.

2-Marinade preparation: In a bowl, mix together ⅓ cup extra virgin olive oil, ¼ cup lemon juice, 3 cloves minced garlic, 2 teaspoons lemon zest, 2 teaspoons Italian seasoning, ½ teaspoon red pepper flakes, 1½ teaspoons salt, and ½ teaspoon black pepper to create the marinade.

3-Marinating the chicken: Place the chicken in a large ziplock bag, pour in the marinade, seal it while removing excess air, and massage to coat evenly. Let it sit in the fridge for at least 30 minutes or up to 12 hours for deeper flavor.

4-Preheat and arrange for baking: Preheat your oven to 400°F (200°C), then arrange the chicken thighs skin-side up on a baking pan without crowding to avoid steaming.

5-Bake the chicken: Bake for 45 minutes until the chicken is golden and reaches an internal temperature of at least 165°F (75°C).

6-Rest and garnish: After baking, let the chicken rest for 5 minutes before serving, and garnish with fresh parsley and lemon wedges if you like.