Juicy Roasted Chicken Thighs (Printable)

Tender chicken thighs roasted with aromatic herbs and garlic for a satisfying golden finish.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (approximately 2.5 lbs)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 4 garlic cloves, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Optional Garnish

10 - Chopped fresh parsley
11 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
02 - Pat chicken thighs dry with paper towels and place in a large bowl.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, smoked paprika, salt, and black pepper.
04 - Pour the marinade over the chicken thighs and toss to coat evenly.
05 - Place the chicken thighs skin side up on the prepared baking sheet, spacing them apart.
06 - Roast in the oven for 35 to 40 minutes until the skin is golden and internal temperature reaches 165°F.
07 - Broil for 2 to 3 minutes at the end for extra crispy skin if desired.
08 - Allow the chicken to rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if preferred.

# Expert Suggestions:

01 -
  • Chicken thighs stay incredibly juicy and forgiving, even if you're not a seasoned cook—the dark meat is naturally flavorful and nearly impossible to dry out
  • The skin gets crispy and golden in just 35 minutes, giving you that restaurant-quality result with minimal effort
  • It's endlessly flexible: serve it with roasted vegetables, over rice, or straight up with lemon wedges and crusty bread
  • The herb and garlic marinade is so simple you can memorize it after making it once, making this a true weeknight staple
02 -
  • Don't skip the drying step—I learned this the hard way after making rubbery chicken for a dinner party. Pat those thighs like your reputation depends on it, because it does.
  • The internal temperature must hit 165°F for food safety, but chicken thighs stay moist even at 170°F, so don't panic if you're a few degrees over.
  • If your oven runs hot or cold, your timing may shift by 5 to 10 minutes. Get to know your oven's personality—every one is different.
03 -
  • If you want a deeper golden crust, brush the chicken with a little melted butter mixed with the pan drippings halfway through roasting. I discovered this by accident and now I do it every time.
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge. Pull them out 15 to 20 minutes before cooking and watch how much more consistent the results become.

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