Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 2 lemon, 1 thinly sliced, 1 zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic, cloves, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400°F - 2
Pat the chicken thighs thoroughly dry with paper towels. This crucial step helps ensure the skin gets wonderfully crispy during roasting.
- 3
In a large mixing bowl, combine the olive oil, zest from 1 lemon, juice from 1 lemon, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, black pepper, and paprika. Whisk all the ingredients together until well combined.
⏱️ 5 min - 4
Add the dried chicken thighs to the bowl with the prepared marinade. Toss the chicken pieces well, ensuring each thigh is evenly coated with the herb and lemon mixture.
- 5
Arrange the marinated chicken thighs, skin-side up, in a single layer on the prepared baking sheet. Distribute the thinly sliced lemon from the second lemon around and underneath the chicken pieces.
- 6
Roast the chicken in the preheated oven for 35 to 45 minutes, or until the internal temperature of the thickest part of the chicken reaches 175°F when measured with an instant-read thermometer and the skin is golden brown and crispy.
⏱️ 40 min•🌡️ 400°F - 7
Once cooked, remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and moist chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 2 lemon, 1 thinly sliced, 1 zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic, cloves, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400°F - 2
Pat the chicken thighs thoroughly dry with paper towels. This crucial step helps ensure the skin gets wonderfully crispy during roasting.
- 3
In a large mixing bowl, combine the olive oil, zest from 1 lemon, juice from 1 lemon, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, black pepper, and paprika. Whisk all the ingredients together until well combined.
⏱️ 5 min - 4
Add the dried chicken thighs to the bowl with the prepared marinade. Toss the chicken pieces well, ensuring each thigh is evenly coated with the herb and lemon mixture.
- 5
Arrange the marinated chicken thighs, skin-side up, in a single layer on the prepared baking sheet. Distribute the thinly sliced lemon from the second lemon around and underneath the chicken pieces.
- 6
Roast the chicken in the preheated oven for 35 to 45 minutes, or until the internal temperature of the thickest part of the chicken reaches 175°F when measured with an instant-read thermometer and the skin is golden brown and crispy.
⏱️ 40 min•🌡️ 400°F - 7
Once cooked, remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and moist chicken.
⏱️ 5 min