Description
These lemon-herb roasted chicken thighs are a fresh, lighter take on a classic comfort dish. Juicy chicken is infused with bright lemon, olive oil, and fragrant herbs, then roasted until perfectly golden with crisp skin and tender meat. Simple yet satisfying, this recipe works beautifully for Easter dinner, Sunday meals, or anytime you want big flavor without a heavy main.
Ingredients
6 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper.
Pat chicken thighs dry with paper towels and place skin-side up in the pan.
In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper.
Rub the mixture evenly over the chicken thighs, making sure to coat the skin well.
Roast for 35–40 minutes, until skin is golden and internal temperature reaches 165°F (74°C).
For extra crisp skin, broil for 2–3 minutes at the end if needed.
- Prep Time: 10 mins
- Cook Time: 40 minutes
- Category: Dinner