Lemon Garlic Roasted Chicken (Print Version)
Juicy chicken thighs roasted with fresh lemon, garlic, and herbs for a flavorful Mediterranean main dish.
# 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 - Lemon wedges
# Step-by-Step Guide:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Pat the chicken thighs dry with paper towels and place them into a large bowl or sealable bag.
03 - Combine olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper in a small bowl and whisk until blended.
04 - Pour the marinade over the chicken thighs and toss to ensure even coating. Let rest for at least 15 minutes, or refrigerate for up to 4 hours for enhanced flavor.
05 - Place the chicken thighs skin-side up on a baking sheet or roasting dish. Drizzle any remaining marinade over the top.
06 - Cook in the preheated oven for 35 to 40 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
07 - Allow the chicken to rest for 5 minutes before serving. Garnish with chopped fresh parsley and lemon wedges as desired.
# Expert Suggestions:
01 -
- Chicken thighs stay impossibly juicy while their skin turns golden and crispy, no babysitting required.
- The marinade is forgiving—15 minutes or overnight, it tastes brilliant either way.
- One baking sheet means barely any cleanup while you eat something that tastes like you spent the whole day cooking.
02 -
- Chicken thighs are forgiving because they have more fat than breasts, so they won't dry out even if you forget them for an extra 5 minutes.
- If the skin isn't as crispy as you want it at the end, switch your oven to broil for the last 2 or 3 minutes—watch it like a hawk so it doesn't char.
03 -
- If you have fresh herbs instead of dried, use triple the amount and add them in the last 10 minutes of roasting so they don't turn to ash.
- The pan drippings are liquid gold—pour them over vegetables, potatoes, or even rice, and suddenly your side dish tastes like you've been working all day.