Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
For the Marinade
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. Place them in a large bowl or a resealable plastic bag.
⏱️ 2 min
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper to create the marinade.
⏱️ 5 min
- 3
Pour the marinade over the chicken thighs, ensuring each piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 30 min
- 4
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 5
Remove the chicken from the marinade, allowing any excess to drip off. Arrange the chicken thighs skin-side up on the prepared baking sheet, ensuring they are in a single layer and not overcrowded.
⏱️ 1 min
- 6
Roast the chicken thighs 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. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400
- 7
Remove the baking sheet from the oven. Tent the chicken loosely with foil and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
- 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
For the Marinade
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. Place them in a large bowl or a resealable plastic bag.
⏱️ 2 min - 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper to create the marinade.
⏱️ 5 min - 3
Pour the marinade over the chicken thighs, ensuring each piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 30 min - 4
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 5
Remove the chicken from the marinade, allowing any excess to drip off. Arrange the chicken thighs skin-side up on the prepared baking sheet, ensuring they are in a single layer and not overcrowded.
⏱️ 1 min - 6
Roast the chicken thighs 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. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400 - 7
Remove the baking sheet from the oven. Tent the chicken loosely with foil and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min - 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min