Herb Roasted Chicken Thighs
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Low-Carb, Gluten-Free
Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 lemon, cut into wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease a glass baking dish. Preheating the oven to a high temperature is the secret to getting that skin perfectly crispy.
- Pat the chicken thighs dry with paper towels. Removing excess moisture from the skin is crucial; if the skin is damp, it will steam rather than roast, and you won’t get that golden crunch.
- In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. This creates a thick, fragrant paste that will coat the chicken evenly.
- Rub the herb mixture all over the chicken thighs. Be sure to get some of the herb oil under the skin as well for maximum flavor. Place the chicken on the prepared baking sheet, skin-side up.
- Place the baking sheet in the center of the oven. Roast for 30 to 35 minutes, or until the skin is deep golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. Serve with fresh lemon wedges to squeeze over the top for a bright finish.
Find it online: https://www.yucolor.com/dinner/herb-roasted-chicken-thighs/