Lemon Garlic Roasted Chicken (Printable version)
Juicy roasted chicken thighs flavored with lemon, garlic, and herbs for a flavorful main.
# What You’ll Need:
→ 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
# How to Make It:
01 - Preheat the oven to 425°F (220°C).
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper.
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 / 74°C).
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 -
- Crispy skin with hardly any effort makes you look like you spent hours on something that took minutes
- The marinade doubles as a finishing sauce so nothing goes to waste
02 -
- Crowding the pan traps steam and prevents crispy skin so give each thigh some breathing room
- Patting the chicken completely dry before marinating is the step most people skip but it makes the biggest difference
03 -
- A meat thermometer takes all the guesswork out of knowing when its done
- Room temperature chicken cooks more evenly so pull it from the fridge 20 minutes before roasting