Lemon-Herb Roasted Chicken Thighs
Lemon-Herb Roasted Chicken Thighs
Ingredients
For the Lemon-Herb Chicken
- 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken thighs thoroughly dry with paper towels. This step is crucial for achieving crispy skin. Place them in a large mixing bowl.
⏱️ 2 min
- 3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, paprika, kosher salt, and freshly ground black pepper until well combined.
⏱️ 3 min
- 4
Pour the lemon-herb mixture over the chicken thighs in the large bowl. Use your hands or tongs to ensure each thigh is thoroughly coated. For best flavor, allow the chicken to marinate at room temperature for 15-20 minutes, or refrigerate for at least 30 minutes (up to 4 hours).
⏱️ 5 min
- 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Ensure there is some space between each piece for even cooking and browning.
⏱️ 2 min
- 6
Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 175°F when measured with a meat thermometer, and the skin is golden brown and crispy. If the skin isn't crisping enough, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400
- 7
Remove the baking sheet from the oven. Loosely tent the chicken with 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
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Herb Roasted Chicken Thighs
Ingredients
For the Lemon-Herb Chicken
- 4 bone-in, skin-on chicken thighs, about 2 1/2 pounds total
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken thighs thoroughly dry with paper towels. This step is crucial for achieving crispy skin. Place them in a large mixing bowl.
⏱️ 2 min - 3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, chopped fresh thyme, paprika, kosher salt, and freshly ground black pepper until well combined.
⏱️ 3 min - 4
Pour the lemon-herb mixture over the chicken thighs in the large bowl. Use your hands or tongs to ensure each thigh is thoroughly coated. For best flavor, allow the chicken to marinate at room temperature for 15-20 minutes, or refrigerate for at least 30 minutes (up to 4 hours).
⏱️ 5 min - 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Ensure there is some space between each piece for even cooking and browning.
⏱️ 2 min - 6
Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 175°F when measured with a meat thermometer, and the skin is golden brown and crispy. If the skin isn't crisping enough, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400 - 7
Remove the baking sheet from the oven. Loosely tent the chicken with 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