Lemon Garlic Roasted Thighs (Printer-friendly)

Tender chicken thighs marinated in lemon, garlic, and herbs, roasted to juicy, crispy perfection.

# What You'll Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (2.6 lbs)

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh lemon juice (from about 1 lemon)
05 - 2 teaspoons lemon zest
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
07 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika

→ Garnish (optional)

11 - Fresh parsley, chopped
12 - Lemon wedges

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, kosher salt, black pepper, and smoked paprika.
03 - Pat chicken thighs dry with paper towels, add to the marinade, turning to coat evenly. Marinate for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Place the chicken thighs skin-side up on the prepared baking tray. Pour any remaining marinade over the top.
05 - Roast in the oven for 35 to 40 minutes or until skin is golden brown and crispy, and internal temperature reaches 165°F.
06 - Allow chicken to rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It takes barely any effort but tastes like you spent hours fussing over it.
  • The crispy skin with that garlicky, lemony crust is ridiculously satisfying.
  • Bone-in thighs stay juicy no matter what, so theres no stress.
02 -
  • Drying the chicken thighs before marinating is non-negotiable if you want crispy skin.
  • If the skin isnt as crispy as you want, flip on the broiler for the last 2 to 3 minutes and watch it closely.
  • Dont skip the resting step, it keeps all the juices inside instead of running onto the cutting board.
03 -
  • Use a meat thermometer to check doneness, guessing leads to overcooked or undercooked chicken.
  • Let the chicken come to room temperature for 15 minutes before roasting for more even cooking.
  • If you have time, marinate overnight in the fridge for deeper flavor that really gets into the meat.

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