Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Roasted Chicken Thighs
- 4 bone-in, skin-on chicken thighs, about 2 pounds total, patted dry
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, black pepper, and paprika. Whisk well to create the marinade.
⏱️ 5 min
- 3
Add the patted dry chicken thighs to the bowl with the marinade. Toss to ensure each piece is thoroughly coated. You can use your hands for this. Allow the chicken to marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
⏱️ 15 min
- 4
Arrange the marinated chicken thighs, skin-side up, in a single layer on the prepared baking sheet. Ensure there is some space between each piece for even cooking and crispy skin.
⏱️ 2 min
- 5
Roast the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer and the skin is golden brown and crispy. If the skin isn't crispy enough, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400
- 6
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh chopped parsley and lemon wedges, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Roasted Chicken Thighs
- 4 bone-in, skin-on chicken thighs, about 2 pounds total, patted dry
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, black pepper, and paprika. Whisk well to create the marinade.
⏱️ 5 min - 3
Add the patted dry chicken thighs to the bowl with the marinade. Toss to ensure each piece is thoroughly coated. You can use your hands for this. Allow the chicken to marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
⏱️ 15 min - 4
Arrange the marinated chicken thighs, skin-side up, in a single layer on the prepared baking sheet. Ensure there is some space between each piece for even cooking and crispy skin.
⏱️ 2 min - 5
Roast the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer and the skin is golden brown and crispy. If the skin isn't crispy enough, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400 - 6
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh chopped parsley and lemon wedges, if desired.
⏱️ 5 min