Lemon Herb Roasted Chicken Thighs
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken and Marinade
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 1/4 cup olive oil
- 1/4 cup lemon juice, from 1-2 lemons
- 4 garlic, cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Roasting
- 1 pound small potatoes, such as baby Yukon golds, halved or quartered
- 1/2 red onion, cut into 1-inch wedges
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- lemon, cut into wedges, for serving, as needed
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, chopped fresh rosemary, Dijon mustard, and red pepper flakes (if using).
⏱️ 5 min
- 2
Pat the chicken thighs dry with paper towels. Season them generously with kosher salt and freshly ground black pepper. Add the chicken thighs to the bowl with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor.
⏱️ 5 min
- 3
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 4
On a large baking sheet, arrange the marinated chicken thighs in a single layer. Add the halved or quartered small potatoes and red onion wedges to the same bowl used for marinating. Toss them with any remaining marinade to coat. Scatter the potatoes and red onion around the chicken on the baking sheet.
⏱️ 5 min
- 5
Roast for 35 to 45 minutes, or until the chicken skin is golden brown and crispy, the internal temperature reaches 165°F (74°C) when measured with a meat thermometer, and the potatoes are tender and lightly browned.
⏱️ 40 min•🌡️ 400
- 6
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Thighs
Ingredients
For the Chicken and Marinade
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 1/4 cup olive oil
- 1/4 cup lemon juice, from 1-2 lemons
- 4 garlic, cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Roasting
- 1 pound small potatoes, such as baby Yukon golds, halved or quartered
- 1/2 red onion, cut into 1-inch wedges
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- lemon, cut into wedges, for serving, as needed
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, chopped fresh rosemary, Dijon mustard, and red pepper flakes (if using).
⏱️ 5 min - 2
Pat the chicken thighs dry with paper towels. Season them generously with kosher salt and freshly ground black pepper. Add the chicken thighs to the bowl with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor.
⏱️ 5 min - 3
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 4
On a large baking sheet, arrange the marinated chicken thighs in a single layer. Add the halved or quartered small potatoes and red onion wedges to the same bowl used for marinating. Toss them with any remaining marinade to coat. Scatter the potatoes and red onion around the chicken on the baking sheet.
⏱️ 5 min - 5
Roast for 35 to 45 minutes, or until the chicken skin is golden brown and crispy, the internal temperature reaches 165°F (74°C) when measured with a meat thermometer, and the potatoes are tender and lightly browned.
⏱️ 40 min•🌡️ 400 - 6
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 5 min