Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
For the Marinade and Roasting
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat chicken thighs dry with paper towels. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper. Add the chicken thighs to the bowl, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 10 min
- 2
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 3
Arrange the marinated chicken thighs in a single layer on a large baking sheet or in a roasting pan, skin-side up. Discard any excess marinade from the bowl.
⏱️ 2 min
- 4
Roast the chicken for 35 to 40 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is beautifully golden brown and crispy. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400
- 5
Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
For the Marinade and Roasting
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat chicken thighs dry with paper towels. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper. Add the chicken thighs to the bowl, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 10 min - 2
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 3
Arrange the marinated chicken thighs in a single layer on a large baking sheet or in a roasting pan, skin-side up. Discard any excess marinade from the bowl.
⏱️ 2 min - 4
Roast the chicken for 35 to 40 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is beautifully golden brown and crispy. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400 - 5
Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min