Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
For the Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Roasting and Garnish
- 1 lemon, sliced into thin rounds
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This helps the skin crisp up during roasting.
⏱️ 2 min
- 2
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper to create the marinade.
⏱️ 3 min
- 3
Place the dried chicken thighs into the bowl with the marinade. Turn to coat each thigh evenly. 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. If using a baking sheet, line it with parchment paper or foil for easier cleanup.
⏱️ 10 min•🌡️ 400
- 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet or in a roasting pan, skin-side up. Tuck the lemon slices around and under the chicken thighs.
⏱️ 5 min
- 6
Roast the chicken for 30 to 35 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh and the skin is golden brown and crispy. For extra crispy skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400
- 7
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
- 8
Garnish with fresh chopped parsley before serving. 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 chicken thighs, bone-in, skin-on
For the Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Roasting and Garnish
- 1 lemon, sliced into thin rounds
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This helps the skin crisp up during roasting.
⏱️ 2 min - 2
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper to create the marinade.
⏱️ 3 min - 3
Place the dried chicken thighs into the bowl with the marinade. Turn to coat each thigh evenly. 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. If using a baking sheet, line it with parchment paper or foil for easier cleanup.
⏱️ 10 min•🌡️ 400 - 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet or in a roasting pan, skin-side up. Tuck the lemon slices around and under the chicken thighs.
⏱️ 5 min - 6
Roast the chicken for 30 to 35 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh and the skin is golden brown and crispy. For extra crispy skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 400 - 7
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min - 8
Garnish with fresh chopped parsley before serving. Serve hot with your favorite side dishes.
⏱️ 1 min