Garlic Herb Roasted Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 4 cloves of garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 lemon, juiced and zested - 1/4 cup olive oil - Salt and pepper to taste - Optional: Fresh parsley for garnish To make Garlic Herb Roasted Chicken Thighs, gather your ingredients first. The main star is the bone-in, skin-on chicken thighs. This cut has great flavor and stays juicy while cooking. The skin gets crispy, which is a must for this dish. Next, you’ll need fresh garlic. I recommend using 4 cloves. Minced garlic adds a strong flavor that blends well with the herbs. Speaking of herbs, fresh rosemary and thyme are key. Chop 2 tablespoons of each for a fragrant touch. Don't forget the lemon! You’ll need one lemon for both zest and juice. This brightens up the dish and adds some zing. Olive oil helps everything come together and keeps the chicken moist. Use about a 1/4 cup. Finally, season with salt and pepper. These simple ingredients elevate the flavors. If you like, add fresh parsley as an optional garnish for a pop of color. With these ingredients, you’re ready to create a meal that is both crispy and juicy! {{ingredient_image_1}} To start, you need to combine the ingredients for the marinade. Take a large mixing bowl and add: - 4 cloves of minced garlic - 2 tablespoons of chopped fresh rosemary - 2 tablespoons of chopped fresh thyme - Juice and zest of 1 lemon - 1/4 cup of olive oil - Salt and pepper to taste Mix these together well. This marinade is key for flavor. It allows the herbs and garlic to soak into the chicken. Marinating adds depth to the dish and makes the chicken juicy. Next, it’s time to marinate the chicken. Place the 4 bone-in, skin-on chicken thighs into the bowl with the marinade. Make sure each piece is well coated. I recommend marinating for at least 30 minutes at room temperature. For even better flavor, marinate for up to 2 hours in the refrigerator. This helps the flavors blend and enhances the taste. Now, let’s roast the chicken. Preheat your oven to 425°F (220°C). This high heat is crucial for achieving crispy skin. Once the oven is ready, place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper. Roast them for 35-40 minutes. You want the skin to be crispy and the chicken to reach an internal temperature of 165°F (75°C). For extra crispiness, broil for the last 2-3 minutes. After roasting, let the chicken rest for 5 minutes before serving. This helps keep it juicy. Enjoy your flavorful garlic herb roasted chicken thighs! To get crispy skin, start with the right cooking temperature. Preheating your oven to 425°F (220°C) is key. This high heat helps the fat render from the skin. It creates that golden, crunchy texture we all love. Using the broiling technique at the end gives you an extra crunch. After roasting, turn on the broiler for 2-3 minutes. Keep a close eye on the chicken. Broiling can go from perfect to burned quickly! Using a meat thermometer is the best way to ensure your chicken is done. Insert the thermometer into the thickest part of the thigh. Look for a temperature of 165°F (75°C). This ensures the chicken is safe to eat. You can also check for doneness by looking at the juices. If they run clear, your chicken is ready. The skin should look golden brown and crispy. To boost the flavor, try adding more herbs and spices. Fresh oregano or basil can add a nice twist. If you want some heat, consider red pepper flakes. Balancing acidity with lemon is another great trick. The lemon juice in the marinade brightens the dish. You can add lemon zest for an extra kick, too. A little acidity can really enhance the taste! Pro Tips Marination Time: For the best flavor, marinate the chicken thighs for at least 2 hours in the refrigerator. This allows the herbs and garlic to penetrate the meat deeply. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Crispy Skin Trick: Pat the chicken skin dry with paper towels before marinating. This helps achieve a crispy skin when roasted. Flavor Variations: Experiment with different herbs like oregano or basil, or add a pinch of red pepper flakes for a spicy kick in the marinade. {{image_2}} You can use different cuts of chicken for this recipe. Boneless thighs work great. They cook faster than bone-in thighs. Chicken breasts are another option. However, you need to adjust your cooking time. Boneless thighs might take about 25-30 minutes. Chicken breasts may need 30-35 minutes. Always check the internal temperature to reach 165°F. Feel free to switch herbs for unique flavors. Try using oregano or basil for a twist. You can also mix different herbs. Dried herbs can work too, but use less. Dried herbs are stronger than fresh. A general rule is to use one-third the amount of dried herbs. You can add different citrus fruits for a fresh taste. Try lime or orange juice instead of lemon. They add nice acidity and flavor. You can also incorporate spices for depth. Consider paprika or cumin for a warm flavor. Each variation makes the dish your own. To keep your garlic herb roasted chicken thighs fresh, you need proper refrigeration. First, let the chicken cool down to room temperature. Then, place the thighs in an airtight container. This helps prevent moisture loss and keeps them juicy. You can also wrap them tightly in plastic wrap. They will stay fresh for about 3 to 4 days in the fridge. When you’re ready to enjoy leftovers, reheating is key. The best way to reheat chicken thighs is in the oven. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet lined with foil. Cover it loosely with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. If you want to keep that crispy skin, uncover the chicken for the last few minutes of reheating. If you want to save some for later, freezing is a great option. First, let the cooked chicken thighs cool completely. Wrap each thigh tightly in plastic wrap and then place them in a freezer-safe bag. This prevents freezer burn. You can freeze them for up to 3 months. When you’re ready to eat, move the chicken to the fridge to thaw overnight. For a quicker option, you can thaw them in cold water for about an hour. Roast chicken thighs at 425°F for 35-40 minutes. This time helps the skin get crispy. Always check that the inside reaches 165°F. A meat thermometer helps ensure they are safe to eat. Yes, you can prepare the chicken ahead. Marinate the thighs for up to 2 hours in the fridge. Store them in a covered dish. You can also keep marinated chicken overnight for even more flavor. Pair these chicken thighs with simple sides. Consider serving them with roasted vegetables, mashed potatoes, or a fresh salad. Garlic bread also complements the dish well. For a light touch, try steamed green beans or a citrus salad. In this post, we explored how to make garlic herb roasted chicken thighs. We covered the key ingredients, from fresh herbs to lemon. You learned to prepare a flavorful marinade and the importance of marinating. I also shared roasting tips for crispy skin and how to check doneness. Don't forget the different ingredient variations and proper storage techniques. Enjoy experimenting with flavors while making this dish. With these tips, you can create a delicious meal that impresses everyone at your table.$

Garlic Herb Roasted Chicken Thighs

A flavorful roasted chicken dish infused with garlic and fresh herbs.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces bone-in, skin-on chicken thighs
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 piece lemon, juiced and zested
0.25 cup olive oil
to taste salt
to taste pepper
optional fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, lemon juice, lemon zest, olive oil, salt, and pepper. Mix well to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let the chicken marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper or in a large oven-safe skillet.
Roast in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
If desired, broil for the last 2-3 minutes to achieve extra crispiness on the skin.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley for an added pop of color and flavor.

Notes

For extra flavor, marinate the chicken for up to 2 hours.

Keyword chicken, garlic, herbs, roasted