Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 yellow onion, sliced into 1/4-inch rings (optional, for roasting)
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. This step is crucial for crispy skin. Place them in a large bowl.
⏱️ 3 min
- 2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, smoked paprika, kosher salt, and black pepper until well combined.
⏱️ 5 min
- 3
Pour the lemon herb marinade over the chicken thighs in the large bowl. Use your hands to massage the marinade into the chicken, ensuring each thigh is fully coated, including under the skin if desired. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 4
Preheat your oven to 400°F (200°C). If using, arrange the sliced yellow onion rings in a single layer on the bottom of a large baking dish or sheet pan.
⏱️ 10 min•🌡️ 400
- 5
Remove the chicken from the refrigerator. Arrange the marinated chicken thighs skin-side up on top of the onion rings (if using) or directly on the baking dish, ensuring they are in a single layer and not overcrowded. This allows for even cooking and crisping.
⏱️ 2 min
- 6
Roast the chicken for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is golden brown and crispy. If the skin isn't crispy enough, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400
- 7
Once cooked, remove the baking dish from the oven. Tent the chicken loosely with aluminum foil and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min
- 8
Serve the lemon herb roasted chicken thighs hot, garnished with fresh lemon wedges or extra chopped herbs if desired. The roasted onions (if used) can be served alongside the chicken.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 yellow onion, sliced into 1/4-inch rings (optional, for roasting)
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. This step is crucial for crispy skin. Place them in a large bowl.
⏱️ 3 min - 2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, smoked paprika, kosher salt, and black pepper until well combined.
⏱️ 5 min - 3
Pour the lemon herb marinade over the chicken thighs in the large bowl. Use your hands to massage the marinade into the chicken, ensuring each thigh is fully coated, including under the skin if desired. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 4
Preheat your oven to 400°F (200°C). If using, arrange the sliced yellow onion rings in a single layer on the bottom of a large baking dish or sheet pan.
⏱️ 10 min•🌡️ 400 - 5
Remove the chicken from the refrigerator. Arrange the marinated chicken thighs skin-side up on top of the onion rings (if using) or directly on the baking dish, ensuring they are in a single layer and not overcrowded. This allows for even cooking and crisping.
⏱️ 2 min - 6
Roast the chicken for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is golden brown and crispy. If the skin isn't crispy enough, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400 - 7
Once cooked, remove the baking dish from the oven. Tent the chicken loosely with aluminum foil and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min - 8
Serve the lemon herb roasted chicken thighs hot, garnished with fresh lemon wedges or extra chopped herbs if desired. The roasted onions (if used) can be served alongside the chicken.
⏱️ 2 min