Lemon Garlic Roasted Chicken (Printable Version)

Tender chicken thighs roasted with lemon, garlic, and herbs for a flavorful 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 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 2 teaspoons lemon zest
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika

→ Garnish

11 - Fresh parsley, chopped
12 - Lemon wedges

# Directions:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or foil.
02 - Whisk together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, black pepper, and smoked paprika in a large bowl.
03 - Pat chicken thighs dry with paper towels. Add to marinade and turn to coat evenly. Marinate for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Place chicken thighs skin-side up on the prepared baking tray. Pour remaining marinade over the top.
05 - Roast in preheated oven for 35 to 40 minutes until skin is golden and internal temperature reaches 165°F.
06 - Allow chicken to rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • The marinade does all the work while you catch your breath after a long day.
  • Crispy skin and tender meat happen in one pan with barely any cleanup.
  • It smells so good your neighbors might text you asking what you are cooking.
02 -
  • Drying the chicken thighs before marinating is the secret to crispy skin, moisture creates steam and steam makes skin soggy.
  • If the skin is not crisping up enough, switch to broil for the last two or three minutes but do not walk away or it will burn in seconds.
03 -
  • Use a meat thermometer to check the thickest part of the thigh, guessing by time alone can leave you with undercooked or dry chicken.
  • If you have extra marinade, save it in the fridge and use it later in the week to dress roasted vegetables or toss with pasta.

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