Lemon Garlic Roasted Chicken (Printable)

Tender chicken thighs infused with lemon, garlic, and herbs, oven-roasted for rich flavor and crisp skin.

# What You Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (2.6 lbs)

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh lemon juice (from about 1 lemon)
05 - 2 teaspoons lemon zest
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
07 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika

→ Garnish (optional)

11 - Fresh parsley, chopped
12 - Lemon wedges

# How To Make:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or foil.
02 - Whisk together olive oil, garlic, lemon juice, lemon zest, thyme, rosemary, salt, pepper, and smoked paprika in a large bowl.
03 - Pat chicken thighs dry and add to marinade, turning to coat thoroughly. Let marinate for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Place chicken thighs skin-side up on the prepared tray. Pour any remaining marinade evenly over the top.
05 - Roast in preheated oven for 35–40 minutes until skin is golden and crispy and internal temperature reaches 165°F.
06 - Let chicken rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The marinade does all the work while you catch your breath after a long day.
  • Crispy skin and tender meat happen in one pan with almost no effort.
  • Leftovers taste even better tucked into sandwiches or tossed with greens the next day.
02 -
  • Drying the chicken thighs before marinating is the difference between crispy skin and rubbery disappointment.
  • If the skin isn't as crispy as you want after roasting, switch to broil for the last 2 minutes and watch it closely so it doesn't burn.
03 -
  • Let the chicken come to room temperature for about 15 minutes before roasting so it cooks more evenly.
  • Save the pan drippings and drizzle them over your side dishes for extra flavor that feels like a chef's secret.

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