Lemon herb roasted chicken thighs
Lemon herb roasted chicken thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 6 to 8 ounces each
For the Lemon Herb Mixture
- 3 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 5 min•🌡️ 400°F - 2
In a large bowl, combine the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, paprika, kosher salt, and freshly ground black pepper. Whisk until well combined.
⏱️ 3 min - 3
Add the dried chicken thighs to the bowl with the lemon herb mixture. Use tongs or your hands to toss the chicken, ensuring each piece is fully coated with the mixture. Arrange the chicken thighs skin-side up in a single layer on a large baking sheet or roasting pan.
⏱️ 5 min - 4
Roast the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy. If desired, you can briefly broil for 1-2 minutes at the end for extra crispiness, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400°F - 5
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon herb roasted chicken thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 6 to 8 ounces each
For the Lemon Herb Mixture
- 3 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 5 min•🌡️ 400°F - 2
In a large bowl, combine the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, paprika, kosher salt, and freshly ground black pepper. Whisk until well combined.
⏱️ 3 min - 3
Add the dried chicken thighs to the bowl with the lemon herb mixture. Use tongs or your hands to toss the chicken, ensuring each piece is fully coated with the mixture. Arrange the chicken thighs skin-side up in a single layer on a large baking sheet or roasting pan.
⏱️ 5 min - 4
Roast the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy. If desired, you can briefly broil for 1-2 minutes at the end for extra crispiness, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400°F - 5
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
⏱️ 5 min