Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, patted dry
For the 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 kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, black pepper, and paprika. Whisk well to combine all ingredients.
⏱️ 5 min
- 3
Add the patted dry chicken thighs to the bowl with the marinade. Toss the chicken to ensure each thigh is thoroughly coated. You can use your hands for this to really work the marinade into the skin. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor (if refrigerating, bring to room temperature for 15-20 minutes before roasting).
⏱️ 15 min
- 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Ensure there is some space between each thigh for even cooking and crisping.
⏱️ 2 min
- 5
Roast the chicken thighs in the preheated oven for 30-40 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer and the skin is golden brown and crispy. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400
- 6
Once cooked, remove the baking sheet from the oven. Transfer the chicken thighs to a clean plate or cutting board and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min
- 7
Serve hot with your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, patted dry
For the 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 kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, kosher salt, black pepper, and paprika. Whisk well to combine all ingredients.
⏱️ 5 min - 3
Add the patted dry chicken thighs to the bowl with the marinade. Toss the chicken to ensure each thigh is thoroughly coated. You can use your hands for this to really work the marinade into the skin. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor (if refrigerating, bring to room temperature for 15-20 minutes before roasting).
⏱️ 15 min - 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, skin-side up. Ensure there is some space between each thigh for even cooking and crisping.
⏱️ 2 min - 5
Roast the chicken thighs in the preheated oven for 30-40 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer and the skin is golden brown and crispy. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400 - 6
Once cooked, remove the baking sheet from the oven. Transfer the chicken thighs to a clean plate or cutting board and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min - 7
Serve hot with your favorite side dishes.
⏱️ 1 min