Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Roasted Chicken
- 4 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 2 lemons, one juiced, one thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken thighs dry thoroughly with paper towels. This step is crucial for achieving crispy skin.
⏱️ 2 min - 3
In a large bowl, whisk together the olive oil, juice from one lemon, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper.
⏱️ 3 min - 4
Add the dried chicken thighs to the bowl with the marinade. Toss to coat each thigh evenly. You can use your hands to ensure they are well coated. For best results, let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Tuck the thin lemon slices around and under the chicken pieces.
⏱️ 3 min - 6
Roast for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer, 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
Remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist and tender chicken.
⏱️ 10 min - 8
Garnish with fresh chopped parsley before serving. Enjoy your flavorful Lemon Herb Roasted Chicken Thighs!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Roasted Chicken
- 4 chicken thighs, bone-in, skin-on
- 1/4 cup olive oil
- 2 lemons, one juiced, one thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken thighs dry thoroughly with paper towels. This step is crucial for achieving crispy skin.
⏱️ 2 min - 3
In a large bowl, whisk together the olive oil, juice from one lemon, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper.
⏱️ 3 min - 4
Add the dried chicken thighs to the bowl with the marinade. Toss to coat each thigh evenly. You can use your hands to ensure they are well coated. For best results, let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Tuck the thin lemon slices around and under the chicken pieces.
⏱️ 3 min - 6
Roast for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer, 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
Remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist and tender chicken.
⏱️ 10 min - 8
Garnish with fresh chopped parsley before serving. Enjoy your flavorful Lemon Herb Roasted Chicken Thighs!
⏱️ 2 min