Description
These lemon garlic roasted chicken thighs are crispy on the outside, juicy on the inside, and packed with bright, savory flavor. A simple one-pan dinner that’s ready in under an hour with just 10 minutes of hands-on prep time.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2.5-3 lbs)
- 3 large lemons (2 juiced, 1 sliced for roasting)
- 6-8 garlic cloves, minced
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh thyme leaves (or 1 tablespoon fresh rosemary, chopped)
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon paprika (optional, for color)
- 2 tablespoons unsalted butter, cut into small pieces (optional)
- Fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels—this is crucial for crispy skin. Arrange them in a large baking dish or on a rimmed sheet pan, leaving space between each piece.
- Make the Lemon Garlic Mixture: In a mixing bowl, whisk together the juice of 2 lemons, olive oil, minced garlic, fresh thyme, lemon zest (about 1 tablespoon), salt, pepper, and paprika until well combined.
- Season the Chicken: Pour the lemon garlic mixture over the chicken thighs, making sure to get some under the skin if possible. Use your hands to massage the marinade into every surface of the chicken. For extra richness, place a small piece of butter under the skin of each thigh.
- Add Lemon Slices: Tuck the sliced lemon rounds around and under the chicken pieces. These will caramelize and add incredible flavor to the pan drippings.
- Roast: Place the baking dish in the preheated oven. Roast for 40-45 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the thigh (avoiding bone).
- Optional Broil: For extra-crispy skin, turn on the broiler during the last 2-3 minutes of cooking. Watch carefully to prevent burning.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute throughout the meat. Garnish with fresh parsley and serve with the pan drippings spooned over top.
Notes
- Don’t Skip Drying: Patting the chicken dry is the secret to crispy skin. Moisture is the enemy of crispiness.
- Room Temperature Chicken: Let chicken sit at room temperature for 20 minutes before cooking for more even roasting.
- Check Temperature: Always use a meat thermometer. Chicken is safe at 165°F, but thighs can go up to 175°F and still be juicy.
- Pan Drippings: The caramelized lemon slices and garlic create amazing pan drippings—don’t waste them! Spoon over rice or vegetables.
- Make It Spicy: Add ½ teaspoon red pepper flakes or cayenne to the marinade for a kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 385
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 155mg