Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Optional Garnish
- 1/2 lemon wedges, for serving
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. This is your lemon herb marinade.
⏱️ 3 min
- 3
Place the chicken thighs in a medium bowl or a large resealable bag. Pour the lemon herb marinade over the chicken and toss to ensure each piece is evenly coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes for more intense flavor.
⏱️ 10 min
- 4
Arrange the marinated chicken thighs in a single layer in a baking dish or on a rimmed baking sheet. Make sure there's a little space between each thigh for even cooking.
⏱️ 2 min
- 5
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
⏱️ 35 min•🌡️ 400
- 6
Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
⏱️ 5 min
- 7
Garnish with fresh chopped parsley and serve with lemon wedges on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Optional Garnish
- 1/2 lemon wedges, for serving
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. This is your lemon herb marinade.
⏱️ 3 min - 3
Place the chicken thighs in a medium bowl or a large resealable bag. Pour the lemon herb marinade over the chicken and toss to ensure each piece is evenly coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes for more intense flavor.
⏱️ 10 min - 4
Arrange the marinated chicken thighs in a single layer in a baking dish or on a rimmed baking sheet. Make sure there's a little space between each thigh for even cooking.
⏱️ 2 min - 5
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
⏱️ 35 min•🌡️ 400 - 6
Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
⏱️ 5 min - 7
Garnish with fresh chopped parsley and serve with lemon wedges on the side, if desired.
⏱️ 1 min