Lemon Garlic Roasted Thighs (Printable)

Tender thighs infused with lemon, garlic, and herbs, roasted to golden perfection and juicy flavor.

# What You'll Need:

→ Poultry

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

→ Marinade

02 - 3 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 1 lemon, zested and juiced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper

→ Garnish (optional)

09 - 1 tbsp fresh parsley, chopped
10 - Lemon wedges

# Directions:

01 - Set the oven temperature to 400°F.
02 - Pat chicken thighs dry using paper towels and transfer them to a large bowl or resealable bag.
03 - Combine olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper in a small bowl; whisk until blended.
04 - Pour marinade over the chicken thighs and toss until evenly coated. Allow to marinate for a minimum of 15 minutes or refrigerate up to 4 hours for enhanced flavor.
05 - Place the chicken thighs skin-side up on a baking sheet or roasting pan, pouring any remaining marinade over the pieces.
06 - Cook in the oven for 35 to 40 minutes until the skin is golden and internal temperature reaches 165°F (74°C).
07 - Allow the chicken to rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges as desired.

# Expert Advice:

01 -
  • Chicken thighs stay tender even if you forget to check the timer, unlike the sad dry fate of most chicken breasts.
  • The marinade does all the work while you answer emails or fold laundry, and somehow you still look like you tried.
02 -
  • Drying the chicken before marinating is the difference between crispy skin and rubbery disappointment, so don't rush that step.
  • If your oven runs hot, check the chicken at 30 minutes because burnt garlic tastes like regret and there's no coming back from it.
03 -
  • Use a meat thermometer instead of guessing, overcooked chicken is sad and undercooked chicken is dangerous, so just check.
  • Let the chicken sit at room temperature for 20 minutes before roasting so it cooks more evenly and the skin crisps faster.

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