Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 lemon, large, zested and juiced
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Pat the chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin.
⏱️ 2 min - 3
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper. Whisk well to combine and create a fragrant marinade.
⏱️ 3 min - 4
Add the dried chicken thighs to the bowl with the marinade. Use tongs or your hands to toss and coat each thigh evenly with the herb and lemon mixture. Ensure the marinade gets under the skin slightly for maximum flavor.
⏱️ 3 min - 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring there is some space between each piece for even cooking. Place them skin-side up.
⏱️ 2 min - 6
Roast the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 175°F (79°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The skin should be golden brown and crispy.
⏱️ 35 min•🌡️ 400°F - 7
Once cooked, remove the baking sheet from the oven. Transfer the chicken thighs to a clean platter or cutting board and let them rest for 5 to 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
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 lemon, large, zested and juiced
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
Pat the chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin.
⏱️ 2 min - 3
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, kosher salt, and freshly ground black pepper. Whisk well to combine and create a fragrant marinade.
⏱️ 3 min - 4
Add the dried chicken thighs to the bowl with the marinade. Use tongs or your hands to toss and coat each thigh evenly with the herb and lemon mixture. Ensure the marinade gets under the skin slightly for maximum flavor.
⏱️ 3 min - 5
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring there is some space between each piece for even cooking. Place them skin-side up.
⏱️ 2 min - 6
Roast the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 175°F (79°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The skin should be golden brown and crispy.
⏱️ 35 min•🌡️ 400°F - 7
Once cooked, remove the baking sheet from the oven. Transfer the chicken thighs to a clean platter or cutting board and let them rest for 5 to 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min