Lemon Garlic Roasted Thighs (Print Version)
Tender chicken thighs with lemon, garlic, and herbs roasted to juicy 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 - 1 lemon, zested and juiced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ Garnish (optional)
09 - 1 tablespoon fresh parsley, chopped
10 - Extra lemon wedges
# How to Cook:
01 - Preheat the oven to 400°F.
02 - Pat chicken thighs dry with paper towels and place them in a large bowl or zip-top bag.
03 - Whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper in a small bowl.
04 - Pour the marinade over the chicken thighs and toss to coat evenly. Marinate for 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 dish and pour any remaining marinade over them.
06 - Roast for 35 to 40 minutes until the skin is golden and the internal temperature reaches 165°F.
07 - Allow chicken to rest for 5 minutes before serving. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- Chicken thighs stay impossibly juicy while the skin gets crispy, no babysitting required.
- The marinade comes together in the time it takes to preheat your oven, and the whole meal is done before you'd finish scrolling through dinner options.
- Those lemon and garlic flavors soak right into the meat, making it taste like restaurant food without the restaurant bill.
02 -
- Pat the chicken completely dry before marinating—this is the one step that separates crispy skin from disappointing steamed skin, and I learned it the hard way.
- That 15-minute minimum marinade isn't just flavor; the salt begins breaking down the proteins so the meat stays tender, which is why overnight is even better if you plan ahead.
- Use a meat thermometer and check the thickest part of the thigh, not touching bone—165°F is the safe temperature, and it happens faster than you'd expect.
03 -
- Bring your chicken to room temperature for 15 to 20 minutes before roasting; it cooks more evenly and the skin has a better chance at crisping since the inside isn't ice-cold.
- If you're marinating for longer than an hour, do it in the refrigerator, then pull it out about 20 minutes before roasting so it's not cold when it hits the hot pan.
- Don't skip the rest at the end—those 5 minutes let the proteins relax and the juices settle back into the meat instead of running all over your plate.