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Lemon Herb Roasted Chicken Thighs

Lemon Herb Roasted Chicken Thighs

Lemon herb roasted chicken thighs with crackly golden skin, juicy garlicky meat, and bright fresh herbs in 40 minutes. One pan dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 medium bone in skin on chicken thighs
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 2 medium lemons 1 sliced thin, 1 for juice
  • 5 cloves garlic smashed
  • 3 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped, optional

Method
 

  1. **Dry.** Pat chicken thighs dry with paper towels and rest uncovered in the fridge 30 minutes for crispy skin.
  2. **Heat.** Preheat oven to 425F. Layer lemon slices and smashed garlic in a 9x13 baking dish.
  3. **Season.** Rub thighs with olive oil, salt, pepper, garlic powder, oregano, thyme, and smoked paprika. Place skin side up over the lemons.
  4. **Roast.** Roast 30 to 35 minutes until the skin is deeply golden and the thighs hit 175F.
  5. **Squeeze.** Pull from the oven and squeeze the second lemon over the thighs.
  6. **Rest.** Let rest 5 minutes so the juices settle.
  7. **Serve.** Scatter parsley and dill across the top. Spoon pan juices over the thighs to plate.

Notes

Pat thighs bone dry and air dry uncovered in the fridge 30 minutes for extra crispy skin. Use bone in skin on thighs, not boneless. The bone insulates the meat and keeps it juicy. Layer lemon slices under the chicken so they roast and release their juice.