Garlic Herb Chicken Thighs (Print View)

Marinated chicken thighs with garlic, fresh herbs and lemon. Seared and roasted for tender, aromatic results.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Marinade

04 - 4 tablespoons olive oil
05 - 5 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh rosemary, finely chopped
08 - 1 tablespoon fresh thyme leaves
09 - 1 tablespoon lemon juice
10 - 1 teaspoon lemon zest

→ Optional Garnish

11 - Extra chopped parsley
12 - Lemon wedges

# Directions:

01 - Preheat oven to 400°F.
02 - Blot chicken thighs dry using paper towels. Evenly season both sides with kosher salt and black pepper.
03 - In a large bowl, whisk together olive oil, minced garlic, parsley, rosemary, thyme, lemon juice, and lemon zest until combined.
04 - Add chicken thighs to the marinade in the bowl, turning to coat thoroughly. Marinate for at least 10 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
05 - Heat a large oven-safe skillet over medium-high heat. Place chicken thighs in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden brown and crisp.
06 - Turn chicken thighs over, then transfer the skillet to the preheated oven. Roast for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and juices run clear.
07 - Remove from the oven and let rest for 5 minutes. Garnish with additional chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably have on hand
  • Quick marinating brings big flavors in a short time
  • Crispy skin but still juicy and tender inside
  • Oven-to-table for easy serving and cleanup
  • Gluten free and allergy friendly
02 -
  • High in protein and naturally gluten free
  • This recipe scales up easily for a crowd or down for a solo dinner
  • The marinade is just as delicious with turkey or pork
03 -
  • Start with really dry chicken skin for maximum crispness
  • Use an instant read thermometer for perfect doneness every time
  • Let the chicken rest before slicing so all the juices stay in the meat
  • Do not crowd the pan or the pieces will steam not sear
  • If you have a little extra marinade drizzle it over vegetables before roasting for an all in one meal

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