Lemon herb roasted chicken thighs
Lemon herb roasted chicken thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 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 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Pat the chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin.
⏱️ 2 min - 3
In a small bowl, combine the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, paprika, salt, and black pepper. Whisk until well combined.
⏱️ 3 min - 4
Place the dried chicken thighs in a large bowl or directly on the prepared baking sheet. Pour the lemon herb mixture over the chicken, ensuring each thigh is well coated. Use your hands to rub the mixture evenly over the skin and flesh.
⏱️ 5 min - 5
Arrange the chicken thighs skin-side up on the prepared baking sheet in a single layer, ensuring there is some space between each piece for even cooking.
⏱️ 1 min - 6
Roast the chicken thighs in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part, and the skin is golden brown and crispy. For extra crispy skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400°F - 7
Remove the chicken from the oven and let it rest on the baking sheet for 5 to 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon herb roasted chicken thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 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 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Pat the chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin.
⏱️ 2 min - 3
In a small bowl, combine the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, paprika, salt, and black pepper. Whisk until well combined.
⏱️ 3 min - 4
Place the dried chicken thighs in a large bowl or directly on the prepared baking sheet. Pour the lemon herb mixture over the chicken, ensuring each thigh is well coated. Use your hands to rub the mixture evenly over the skin and flesh.
⏱️ 5 min - 5
Arrange the chicken thighs skin-side up on the prepared baking sheet in a single layer, ensuring there is some space between each piece for even cooking.
⏱️ 1 min - 6
Roast the chicken thighs in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part, and the skin is golden brown and crispy. For extra crispy skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400°F - 7
Remove the chicken from the oven and let it rest on the baking sheet for 5 to 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min