Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Lemon Herb Roasted Chicken Thighs and Vegetables
- 8 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 2 lemons, juiced, zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 1 red onion, cut into 1-inch wedges
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper.
⏱️ 5 min
- 3
Add the chicken thighs, baby potatoes, and red onion wedges to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated. Ensure the chicken skin is well coated.
⏱️ 5 min
- 4
Arrange the chicken thighs, skin-side up, and the vegetables in a single layer on a large baking sheet. Make sure not to overcrowd the pan, as this will prevent the chicken skin from crisping properly. Use two baking sheets if necessary.
⏱️ 3 min
- 5
Roast for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. The potatoes should be tender and lightly browned.
⏱️ 40 min•🌡️ 400
- 6
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Lemon Herb Roasted Chicken Thighs and Vegetables
- 8 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 2 lemons, juiced, zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 1 red onion, cut into 1-inch wedges
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper.
⏱️ 5 min - 3
Add the chicken thighs, baby potatoes, and red onion wedges to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated. Ensure the chicken skin is well coated.
⏱️ 5 min - 4
Arrange the chicken thighs, skin-side up, and the vegetables in a single layer on a large baking sheet. Make sure not to overcrowd the pan, as this will prevent the chicken skin from crisping properly. Use two baking sheets if necessary.
⏱️ 3 min - 5
Roast for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. The potatoes should be tender and lightly browned.
⏱️ 40 min•🌡️ 400 - 6
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min