Lemon Herb Bone In Chicken Thighs
🧄 Ingredients
- 6 ¾ bone-in skin-on chicken thighs
- 1 ¾ tsp salt
- 1 ¾ tsp black pepper
- 3 ¾ tbsp olive oil
- 1 ¾ lemon, zested
- 3 ¾ tbsp fresh lemon juice
- 5 ¾ garlic cloves, minced
- 1 ¾ tsp fresh rosemary, finely chopped
- 1 ¾ tsp fresh thyme leaves
- 1 ¾ tsp dried oregano
- 1 ¾ tsp onion powder
- 1 ¾ tsp smoked paprika
- 1 ¾ pinch red pepper flakes
- 1 ¾ lemon, sliced into rounds
- 3 ¾ fresh rosemary or thyme sprigs
📋 Instructions
-
1
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, oregano, onion powder, smoked paprika, and red pepper flakes until fully combined into a fragrant marinade.
💡 The marinade should smell bright and herby — taste it and adjust salt or lemon to your preference. -
2
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Place in a zip-lock bag or shallow dish. Pour the marinade over and coat thoroughly — push some marinade under the skin for deeper flavor. Marinate for at least 30 minutes at room temperature or up to 24 hours in the fridge.
💡 Getting marinade under the skin is the single best thing you can do for flavor. Take the extra 30 seconds. -
3
When ready to cook, preheat your oven to 425°F (220°C). If the chicken was refrigerated, remove it and let it sit at room temperature for 20 minutes while the oven heats up.
💡 Bringing chicken to room temp first helps it cook more evenly from edge to center. -
4
Line a sheet pan or baking dish with foil. Arrange lemon slices and fresh herb sprigs in the bottom of the pan. Place the marinated chicken thighs skin-side up on top. Drizzle a small amount of olive oil over the tops and pour any remaining marinade from the bag over the chicken.
💡 The lemon slices roast under the chicken and perfume the whole dish — plus they look stunning at the table. -
5
Roast at 425°F for 38–42 minutes, without flipping, until the skin is deeply golden and crispy and the internal temperature reads 165°F at the thickest part of the thigh.
💡 No peeking or moving the chicken around — consistent heat is what builds the crispy skin. -
6
Optional: Switch the oven to broil on high for 2–3 minutes at the end to get the skin extra caramelized and crackling. Watch closely the entire time.
💡 Broiling takes the skin from golden to truly stunning — but it can burn fast so stay at the oven. -
7
Remove from the oven and let the chicken rest for 5 minutes before serving. Squeeze one of the roasted lemon rounds over the chicken for a final burst of fresh brightness. Garnish with fresh herb sprigs.
💡 Resting keeps juices locked in the meat. Cut in too early and they all run out.
Nutrition Per Serving
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