Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Lemon Herb Chicken
- 4 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 1 lemon, large, zested and juiced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, leaves finely chopped
- 4 sprigs fresh thyme, leaves removed from stems
- 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
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken thighs thoroughly dry with paper towels. This step is crucial for achieving crispy skin.
⏱️ 2 min
- 3
In a large mixing bowl, combine the olive oil, lemon zest, fresh lemon juice, minced garlic, chopped fresh rosemary, fresh thyme leaves, dried oregano, kosher salt, and freshly ground black pepper. Whisk well to combine all the ingredients.
⏱️ 3 min
- 4
Add the dried chicken thighs to the bowl with the lemon herb mixture. Toss them thoroughly, ensuring each thigh is evenly coated with the marinade. You can use your hands for this to ensure good coverage.
⏱️ 3 min
- 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Make sure there is some space between each thigh to allow for even cooking and crisping.
⏱️ 2 min
- 6
Roast in the preheated oven for 30 to 40 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F when measured with a meat thermometer, and the skin is golden brown and crispy.
⏱️ 35 min•🌡️ 400
- 7
Once cooked, remove the baking sheet from the oven and let the chicken rest on the sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
⏱️ 5 min
- 8
Garnish with fresh chopped parsley, if desired, and serve warm. Enjoy your flavorful lemon herb chicken!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Lemon Herb Chicken
- 4 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 1 lemon, large, zested and juiced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, leaves finely chopped
- 4 sprigs fresh thyme, leaves removed from stems
- 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
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken thighs thoroughly dry with paper towels. This step is crucial for achieving crispy skin.
⏱️ 2 min - 3
In a large mixing bowl, combine the olive oil, lemon zest, fresh lemon juice, minced garlic, chopped fresh rosemary, fresh thyme leaves, dried oregano, kosher salt, and freshly ground black pepper. Whisk well to combine all the ingredients.
⏱️ 3 min - 4
Add the dried chicken thighs to the bowl with the lemon herb mixture. Toss them thoroughly, ensuring each thigh is evenly coated with the marinade. You can use your hands for this to ensure good coverage.
⏱️ 3 min - 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Make sure there is some space between each thigh to allow for even cooking and crisping.
⏱️ 2 min - 6
Roast in the preheated oven for 30 to 40 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F when measured with a meat thermometer, and the skin is golden brown and crispy.
⏱️ 35 min•🌡️ 400 - 7
Once cooked, remove the baking sheet from the oven and let the chicken rest on the sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
⏱️ 5 min - 8
Garnish with fresh chopped parsley, if desired, and serve warm. Enjoy your flavorful lemon herb chicken!
⏱️ 1 min