Lemon Garlic Roasted Chicken Thighs (Printable Version)
Juicy chicken thighs infused with lemon, garlic, and herbs, roasted to perfection and full of flavor.
# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - Zest and juice of 1 large lemon
05 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
09 - Lemon slices
10 - Fresh parsley, chopped
# Directions:
01 - Preheat the oven to 425°F.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper until well combined.
03 - Pat the chicken thighs dry with paper towels. Add them to the bowl and toss to coat thoroughly in the marinade.
04 - Arrange the chicken thighs skin-side up on a rimmed baking sheet or in a large ovenproof skillet. Pour any remaining marinade over the chicken.
05 - Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and the juices run clear (internal temperature should reach 165°F).
06 - For extra-crispy skin, broil for an additional 2-3 minutes, watching carefully to avoid burning.
07 - Let rest for 5 minutes. Garnish with lemon slices and chopped parsley before serving.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays juicy inside
- One bowl, one pan, and almost zero cleanup
- The bright lemon and garlic make it feel fancy without any real effort
02 -
- Patting the chicken completely dry is the single most important step for crispy skin
- Room temperature chicken roasts more evenly, so let it sit out for 20 minutes before cooking
03 -
- Use a rimmed baking sheet or the juices will burn and smoke in your oven
- Let your meat thermometer be your guide, overcooked chicken is never worth it