Lemon Garlic Roasted Chicken Thighs (Print Version)

Juicy chicken thighs roasted with zesty lemon, aromatic garlic, and fresh herbs for a flavorful main dish.

# What You'll Need:

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

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

09 - 1 tbsp fresh parsley, chopped

10 - Extra lemon wedges

01 - Set the oven to 400°F.

02 - Pat chicken thighs dry with paper towels and place in a large bowl or resealable bag.

03 - Whisk olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper in a small bowl.

04 - Pour marinade over chicken thighs, toss to coat evenly. Let rest at least 15 minutes or refrigerate up to 4 hours for enhanced flavor.

05 - Place chicken thighs skin side up on a baking sheet or roasting pan. Drizzle remaining marinade over the top.

06 - Cook in the preheated oven for 35 to 40 minutes until skin is golden brown and internal temperature reaches 165°F.

07 - Allow chicken to rest for 5 minutes before serving. Optionally sprinkle with chopped parsley and serve with lemon wedges.

01 -

The chicken comes out so juicy and tender that you won't believe it took less than an hour.
Your kitchen will smell incredible, and people will think you spent all day cooking.
It's naturally gluten-free and pairs with almost any side, so leftovers work for lunch the next day.

02 -

Dry chicken skin is everything—even a tiny bit of moisture will keep it from crisping, so don't skip the paper towels.
The internal temperature matters more than the clock; 165°F is the real finish line, not the time it took to get there.

03 -

Marinate for as long as you can—even 30 minutes makes a difference, but 4 hours in the fridge turns good chicken into extraordinary chicken.
Save the pan drippings and spoon them over the chicken at the table; that's where all the flavor concentrates.