Herb Roasted Chicken Thighs
Herb Roasted Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a medium bowl, combine the olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and freshly ground black pepper. Whisk well to create the herb marinade.
⏱️ 3 min - 3
Place the patted dry chicken thighs in the bowl with the marinade. Use tongs or your hands to thoroughly coat each chicken thigh with the herb mixture. Ensure the skin side is well-covered.
⏱️ 2 min - 4
Arrange the marinated chicken thighs, skin side up, in a single layer on the prepared baking sheet. Make sure there is some space between each thigh to allow for even roasting and crispy skin.
⏱️ 1 min - 5
Roast the chicken thighs in the preheated oven for 35 to 40 minutes, or until the internal temperature of the thickest part of the chicken (without touching the bone) reaches 175°F using a meat thermometer. The skin should be golden brown and crispy.
⏱️ 40 min•🌡️ 400°F - 6
For extra crispy skin, you may broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 3 min - 7
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Herb Roasted Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a medium bowl, combine the olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and freshly ground black pepper. Whisk well to create the herb marinade.
⏱️ 3 min - 3
Place the patted dry chicken thighs in the bowl with the marinade. Use tongs or your hands to thoroughly coat each chicken thigh with the herb mixture. Ensure the skin side is well-covered.
⏱️ 2 min - 4
Arrange the marinated chicken thighs, skin side up, in a single layer on the prepared baking sheet. Make sure there is some space between each thigh to allow for even roasting and crispy skin.
⏱️ 1 min - 5
Roast the chicken thighs in the preheated oven for 35 to 40 minutes, or until the internal temperature of the thickest part of the chicken (without touching the bone) reaches 175°F using a meat thermometer. The skin should be golden brown and crispy.
⏱️ 40 min•🌡️ 400°F - 6
For extra crispy skin, you may broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 3 min - 7
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min