Lemon Herb Roasted Chicken (Printable Format)

Tender chicken thighs roasted with lemon, garlic, and fresh herbs for a bright, flavorful Mediterranean dish.

# What You Need:

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

02 - 3 tablespoons olive oil

03 - Juice and zest of 1 large lemon

04 - 3 garlic cloves, minced

05 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

06 - 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)

07 - 1 teaspoon dried oregano

08 - 1 teaspoon salt

09 - ½ teaspoon freshly ground black pepper

10 - Lemon wedges

11 - Fresh parsley, chopped

01 - Set oven temperature to 425°F.

02 - Whisk olive oil, lemon juice and zest, garlic, thyme, rosemary, oregano, salt, and pepper in a large bowl.

03 - Dry chicken thighs with paper towels, then add to marinade and toss until fully coated.

04 - Place chicken thighs skin-side up on a parchment-lined baking sheet or ovenproof skillet; pour remaining marinade over.

05 - Cook chicken for 35 to 40 minutes until skin is golden and internal temperature reaches 165°F.

06 - Broil for 2 to 3 minutes for extra crispness, watching carefully.

07 - Allow chicken to rest for 5 minutes. Garnish with parsley and lemon wedges before serving.

01 -

Chicken thighs stay impossibly moist and forgiving compared to breasts, with skin that crisps up beautifully every single time.
The bright lemon and herbaceous aromatics make your kitchen smell like a Mediterranean villa, and that same magic happens on every palate.
It's ready in under an hour but tastes like you spent all afternoon cooking, perfect for impressing people or just treating yourself.
Naturally gluten-free and adaptable to whatever vegetables you have lingering in your crisper drawer.

02 -

Chicken thighs are forgiving, but the skin won't crisp if it's wet. Dry thoroughly before marinating, and this single step changes everything about the final texture.
A meat thermometer is your best friend. Chicken thighs cook unevenly because of the bone, and relying on time alone has taught me many times that checking temperature is the only way to know for sure.
Don't skip the resting period. Those 5 minutes allow carryover cooking and let the juices redistribute, ensuring every bite is juicy rather than dry.

03 -

Make the marinade while your oven preheats. This saves time and lets the flavors meld together before touching the chicken.
If you only have dried herbs instead of fresh, use half the amount. Dried herbs are more concentrated, and I've learned to taste as I go rather than commit to the full measurement upfront.