Lemon Herb Roasted Chicken Thighs
Looking for satisfying filling dinner recipes? These Lemon Herb Roasted Chicken Thighs are incredibly flavorful and simple to prepare, making them perfect for any weeknight. You’ll love how tender and juicy the chicken turns out with minimal effort.
Key Ingredients & Substitutions:
- Chicken Thighs: Bone-in, skin-on thighs work best for flavor and moisture. Boneless, skinless thighs can be used, but adjust cooking time.
- Lemons: Fresh lemon juice and zest are essential. Bottled lemon juice can be used in a pinch, but the flavor won’t be as bright.
- Fresh Herbs: Rosemary and thyme are classic. You can substitute with dried herbs (use 1/3 the amount) or other fresh herbs like oregano or parsley.
- Garlic: Fresh minced garlic offers the best taste. Garlic powder can be substituted (use 1/2 teaspoon per clove).
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 sprigs fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: lemon slices for garnish
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (varies based on thigh size)
- Tools Needed: Large baking dish, small bowl
Step-by-Step Instructions:
1. Prepare Your Chicken
Pat the chicken thighs dry with paper towels. This helps the skin get nice and crispy. Place the dried chicken thighs in your large baking dish.
2. Make the Herb Mixture
In a small bowl, combine the olive oil, lemon zest, lemon juice, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. Stir everything together until it’s well combined.
3. Coat the Chicken
Pour the herb and lemon mixture over the chicken thighs in the baking dish. Use your hands to gently massage the mixture into the chicken, ensuring each piece is thoroughly coated.
4. Preheat and Roast
Preheat your oven to 400°F (200°C). Once hot, place the baking dish with the chicken into the preheated oven. Roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
5. Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping your chicken moist and delicious. Garnish with optional fresh lemon slices.
Variation Ideas:
- Add diced potatoes or root vegetables to the pan for an all-in-one filling dinner.
- Incorporate a pinch of red pepper flakes for a subtle kick.
- Sprinkle with fresh parsley after roasting for added freshness.
Storage Instructions:
Store any leftover Lemon Herb Roasted Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or in the microwave for quicker results.
Frequently Asked Questions (FAQ):
Can you use boneless, skinless chicken thighs?
Yes, you can. Adjust the cooking time to about 20-25 minutes, as they cook faster.
Do you need to marinate the chicken?
While not strictly necessary, marinating for 30 minutes to an hour can enhance the flavor even more.
What side dishes pair well with this chicken?
Roasted vegetables, rice pilaf, quinoa, or a simple green salad are excellent choices for a complete filling dinner.
How do you know when the chicken is fully cooked?
The safest way is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C).
Can you prepare this ahead of time?
You can prepare the herb and lemon mixture and coat the chicken a few hours in advance, keeping it refrigerated until you’re ready to bake.
