Lemon Garlic Roasted Chicken Thighs (Printable)
Golden crispy chicken thighs with zesty lemon, garlic, and herbs. Ready in 45 minutes.
# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 large garlic cloves, minced
04 - Zest of 1 lemon
05 - Juice of 1 lemon
06 - 1 teaspoon dried oregano
07 - 1 teaspoon fresh thyme leaves
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# How-To:
01 - Preheat oven to 425°F.
02 - Pat chicken thighs dry with paper towels and place in a large bowl.
03 - In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
04 - Pour the marinade over the chicken thighs and toss to coat well. Let marinate for 10 minutes if time allows.
05 - Arrange chicken thighs skin-side up in a single layer on a rimmed baking sheet or in a large ovenproof skillet.
06 - Roast for 35 minutes, or until the skin is golden, juices run clear, and the internal temperature reaches 165°F.
07 - Rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The skin gets incredibly crispy while the meat stays juicy.
- It comes together in minutes but tastes like you spent hours on it.
02 -
- Letting the chicken sit at room temperature for twenty minutes before cooking helps it cook evenly.
- Overcrowding the pan will steam the skin so make sure there is space between each piece.
03 -
- If the garlic browns too quickly on top cover the pan loosely with foil.
- Freshly grated Parmesan sprinkled on top during the last five minutes adds a savory depth.