Lemon Herb Roasted Chicken Thighs
Juicy, tender meat with perfectly crispy skin. These lemon herb roasted chicken thighs are flavored with fresh garlic and rosemary for an easy, high protein dinner.
Equipment
- Cast iron skillet or Baking sheet
- Small Mixing Bowl
- Chef's knife
Ingredients
- 4 Chicken thighs (bone in, skin on)
- 2 tbsp Olive oil
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme (chopped)
- 1 tsp Salt
- ½ tsp Black pepper
- Lemon slices (for garnish)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs completely dry with paper towels.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
- Place the chicken on a baking sheet or skillet. Rub the herb mixture all over the chicken, ensuring you get some under the skin.
- Arrange the chicken skin side up, leaving space between each piece.
- Roast for 35 to 40 minutes until the skin is golden brown and crispy.
- Let the chicken rest for 5 to 10 minutes before serving. Garnish with fresh lemon slices and parsley.
Notes
For extra flavor, toss some asparagus or broccoli onto the pan during the last 15 minutes of roasting. The veggies will cook in the chicken fat and taste amazing.