Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on (about 2 1/2 pounds total)
For the Marinade and Roasting
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 red onion, small, cut into wedges
- 1 pound small potatoes, quartered (e.g., Yukon Gold or red potatoes)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet or prepare a roasting pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken thighs dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 2 min
- 3
In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper until well combined.
⏱️ 3 min
- 4
Add the dried chicken thighs to the bowl with the marinade, tossing to coat each piece thoroughly. Add the red onion wedges and quartered potatoes to the bowl as well, tossing to coat them with the remaining marinade.
⏱️ 3 min
- 5
Arrange the chicken thighs, skin-side up, in a single layer on the prepared baking sheet or in the roasting pan. Distribute the red onion and potatoes evenly around the chicken.
⏱️ 2 min
- 6
Roast for 35-45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken thigh reaches 165°F. The potatoes should be tender and lightly browned.
⏱️ 35 min•🌡️ 400
- 7
Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on (about 2 1/2 pounds total)
For the Marinade and Roasting
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 red onion, small, cut into wedges
- 1 pound small potatoes, quartered (e.g., Yukon Gold or red potatoes)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet or prepare a roasting pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken thighs dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 2 min - 3
In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and black pepper until well combined.
⏱️ 3 min - 4
Add the dried chicken thighs to the bowl with the marinade, tossing to coat each piece thoroughly. Add the red onion wedges and quartered potatoes to the bowl as well, tossing to coat them with the remaining marinade.
⏱️ 3 min - 5
Arrange the chicken thighs, skin-side up, in a single layer on the prepared baking sheet or in the roasting pan. Distribute the red onion and potatoes evenly around the chicken.
⏱️ 2 min - 6
Roast for 35-45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken thigh reaches 165°F. The potatoes should be tender and lightly browned.
⏱️ 35 min•🌡️ 400 - 7
Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.
⏱️ 5 min