Garlic-Herb Roasted Chicken Thighs

Crispy-skinned, juicy chicken thighs roasted with garlic, lemon, and fresh herbs. A reliable weeknight dinner that comes together in under an hour.

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Source: Family recipe

Prep
10m
Cook
40m
Total
50m

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 4 garlic cloves , minced
  • 3 tbsp olive oil
  • 1 lemon , zested and juiced
  • 2 tsp fresh thyme leaves
  • 2 tsp fresh rosemary , finely chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper , freshly ground
  • 0.5 tsp smoked paprika

Instructions

  1. Preheat the oven to 425°F. Pat the chicken thighs dry with paper towels — this is the key to crispy skin.

    🌡 425°F

  2. In a small bowl, mix together the olive oil, garlic, lemon zest, lemon juice, thyme, rosemary, salt, pepper, and paprika to form a paste.

  3. Rub the herb paste all over the chicken thighs, including under the skin where possible. Arrange skin-side up in a single layer in a large oven-safe skillet or baking dish.

  4. Roast until the skin is deep golden brown and crispy, and an instant-read thermometer inserted into the thickest part reads 165°F.

    ⏱ 35m 🌡 425°F

  5. Let rest for 5 minutes before serving. Spoon the pan juices over the top.

    ⏱ 5m

Notes

  • Bone-in thighs are much more forgiving than breasts — they stay juicy even if slightly overcooked.
  • For extra crispy skin, leave the seasoned chicken uncovered in the refrigerator for 1-8 hours before cooking.
  • The pan drippings make an excellent base for a quick pan sauce — deglaze with a splash of white wine or chicken stock.