Savory Garlic Herb Roast Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 teaspoon dried oregano - 1 lemon, zested and juiced - 3 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 1 cup chicken broth - Fresh parsley, chopped (for garnish) For this garlic herb roast chicken, I focus on fresh, simple ingredients. Bone-in, skin-on chicken thighs are my choice. They stay juicy and tender as they cook. The skin crisps up nicely, giving a perfect crunch. Fresh herbs really shine in this recipe. I use rosemary and thyme for their bold flavors. Minced garlic adds a punch, while lemon zest and juice brighten everything up. Olive oil helps the herbs stick to the chicken and adds good fat for flavor. Chicken broth adds moisture. It creates a tasty base for the chicken to roast in. I always season with salt and black pepper. This step is key to enhance all the flavors. Finally, I love to garnish with fresh parsley. It adds a pop of color and freshness to the dish. These ingredients work together to create a savory and juicy meal that is hard to resist. {{ingredient_image_1}} Set your oven to 425°F (220°C). This high heat helps the chicken skin get crispy. In a small bowl, combine the minced garlic, chopped rosemary, thyme, dried oregano, lemon zest, lemon juice, and olive oil. Mix well. This herb paste gives the chicken a rich flavor. Take the chicken thighs and pat them dry with paper towels. This helps the skin crisp up. Then, season both sides with salt and pepper. Don’t be shy; this adds great taste. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear them for about 5-7 minutes. You want the skin to be golden and crispy. Carefully flip the thighs over in the skillet. Pour the chicken broth into the pan and bring it to a simmer. Transfer the skillet to your preheated oven. Roast for 25-30 minutes. The chicken is done when it reaches 165°F (74°C) inside, and the skin stays crispy. Let the chicken rest for 5 minutes before serving. This will keep it juicy. Enjoy your savory garlic herb roast chicken thighs! To get that nice, crispy skin, start by patting the chicken thighs dry. This step helps remove any extra moisture. Next, season the skin with salt and pepper. Searing the chicken skin-side down in hot oil for about 5-7 minutes is key. Look for a golden color. After searing, flip the thighs and pour in chicken broth before roasting. The broth adds flavor and keeps the meat juicy. You can boost the flavor of your chicken thighs. Try adding herbs like sage or parsley for a fresh twist. Spices like paprika or cayenne can add warmth and depth. A sprinkle of red pepper flakes can also give a bit of heat. Don’t be afraid to mix and match your favorite flavors! A meat thermometer is your best friend. Insert it into the thickest part of the thigh. You want the internal temperature to reach 165°F (74°C). This ensures your chicken is safe to eat and not dry. If you don’t have a thermometer, check if the juices run clear. If they do, your chicken is likely done. Pro Tips Let it Rest: Allow the chicken to rest for at least 5 minutes after cooking. This helps the juices redistribute, ensuring moist and flavorful meat. Use a Meat Thermometer: To guarantee perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (74°C). Customize Your Herbs: Feel free to mix and match herbs based on your preference. Fresh basil or sage can also add a unique flavor profile. Serve with Vegetables: Roast some seasonal vegetables in the same skillet for a complete and flavorful meal that soaks up the delicious drippings. {{image_2}} You can switch out the herbs in this recipe. Fresh parsley or sage work great. If you like, try mixing in some basil or cilantro for a twist. Each herb brings its own flavor. This lets you find a taste that fits your style. Marinating the chicken can add even more flavor. A buttermilk marinade makes the meat tender and juicy. You can also use yogurt as a marinade. Both options add a slight tang and richness. Just let the chicken soak for 2–4 hours before cooking for the best results. Not in the mood to roast? You can use an air fryer. Set it to 375°F and cook for about 25 minutes. The skin will still get crispy, and it’s quick! You can also use a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Both methods yield juicy chicken thighs with great flavor. To store leftover garlic herb roast chicken thighs, let them cool first. Place the thighs in an airtight container. Refrigerate them within two hours of cooking. This keeps them fresh and safe to eat. When you're ready to enjoy them again, reheat in the oven or microwave. Heat until the chicken reaches 165°F (74°C) for safe eating. If you want to freeze chicken thighs, wrap each piece tightly in plastic wrap. Then place them in a freezer bag or container. Make sure to remove as much air as possible. Label the bag with the date. Frozen chicken thighs last for up to three months. To thaw, move them to the fridge overnight before reheating. Garlic herb roast chicken thighs last about three to four days in the fridge. After that, they may lose flavor or become unsafe to eat. If you freeze them, they can stay fresh for up to three months. Always check for signs of spoilage before eating leftovers. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Boneless thighs may lack some flavor from the bones. Adjust cooking time to about 20-25 minutes. Always check for doneness with a meat thermometer. The chicken is fully cooked when it reaches 165°F (74°C). Use a meat thermometer to check the thickest part of the thigh. Color can be misleading; always rely on the temperature. Let the chicken rest for five minutes before serving. Pair garlic herb roast chicken thighs with: - Roasted vegetables - Mashed potatoes - Green salad - Rice or quinoa - Crusty bread Each side complements the juicy, savory chicken well. Feel free to mix and match! With this guide, you can make garlic herb roast chicken thighs at home. Start by gathering your ingredients, like fresh herbs, garlic, and chicken. Follow the steps to prepare and cook your chicken. Use tips for crispy skin and consider variations for added flavor. Store leftovers safely to enjoy later. Cooking doesn’t have to be tricky. Simple steps and fresh ingredients lead to delicious meals. Enjoy your tasty chicken thighs and share your success with others. Happy cooking!$

Savory Garlic Herb Roast Chicken Thighs

Deliciously seasoned chicken thighs roasted to perfection with garlic and herbs.

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Prep Time 10

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon dried oregano
1 piece lemon, zested and juiced
3 tablespoons olive oil
to taste salt and freshly ground black pepper
1 cup chicken broth
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C) and place a rack in the center of the oven.
In a small bowl, combine the minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, and olive oil to create a flavorful herb paste.
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Rub the herb mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
In a large oven-safe skillet, heat a splash of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for about 5-7 minutes, or until the skin is golden and crispy.
Flip the thighs over and carefully pour the chicken broth into the skillet. Bring it to a simmer.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy.
Once cooked, remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley just before serving.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, garlic, herbs, roast