This recipe provides simple steps for making juicy chicken thighs with a bright lemon and savory garlic flavor, finished with crispy skin.
Author:Ahazzam
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings
Category:Dinner
Method:Roasting
Cuisine:American
Diet:Low Fat
Ingredients
Scale
6 bone-in, skin-on chicken thighs
3 tablespoons olive oil
4 cloves garlic, minced
1 large lemon, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on the sheet.
In a small bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, pepper, and red pepper flakes to create the marinade.
Pat the chicken thighs completely dry using paper towels. This step helps achieve crispy skin.
Place the chicken thighs in a large bowl or a sealable bag. Pour the marinade over the chicken and toss to coat all sides evenly. Let it marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
Arrange the marinated chicken thighs skin-side up on the prepared baking sheet or rack, ensuring they do not touch.
Roast for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For extra crispy skin, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
For the crispiest skin, ensure the chicken is very dry before applying the marinade.
If you do not have fresh lemons, use 1 tablespoon of bottled lemon juice, but fresh zest is recommended for flavor.
You can roast vegetables like potatoes or carrots on the same pan during the last 25 minutes of cooking.