This post may contain affiliate links. Please read our privacy policy.
I think if forced to choose one cut of chicken for roasting, it would have to be the thigh. The meat stays rich and juicy while the skin crisps up, and the dark meat is hard to overcook, even if you get distracted (ahem) and end up leaving the chicken in the oven for an extra 10, 20 minutes, even longer.
This is a delightfully garlicky chicken, but if you think a smaller amount of garlic would be more to your family’s liking, reduce the amount to 1 or 2 teaspoons instead of a tablespoon.
Herbs with Roasted Chicken Thighs
Chicken thighs roast up beautifully with all kinds of herbs, and if you have easy access to multiple fresh herbs, you can rustle up some very sophisticated and nicely flavored thighs by using a blend. I used sage, thyme, and rosemary, but if you wanted to use just one herb, you would have delicious chicken thighs. This is a great way to use up leftover herbs, or to take advantage of that lovely herb garden you have been working on.
How to Make Lemon Garlic Chicken Thighs
In a small food processor, blend together the garlic, sage, rosemary, thyme, salt and olive oil. Rub the paste over the chicken thighs, getting the mixture under the skin. Place in a container with a lid, or in a bowl and cover, and refrigerate from 6 to 24 hours.
Preheat the oven to 425°F. While the oven preheats, bring the chicken to room temperature. Place the lemon slices in a 9 x 13-inch baking pan. Place the marinated chicken on top of the lemon. Sprinkle with kosher salt and pepper. Bake for 45 to 55 minutes, until the juices run clear when the chicken is pierced with a sharp knife (an internal temperature of 165°F), and the skin is golden brown and crispy.
Line a serving platter with arugula, if desired. Transfer the chicken to the serving platter, with the lemon slices interspersed.
Place the baking dish over a burner set to medium high heat and simmer the juices in the pan, scraping to loosen any caramelized bits from the bottom of the pan.
Drizzle the sauce around the chicken to keep the skin crispy.
Pass chunks of bread around so people can sop up some of the delicious sauce on the platter.
Lemon Garlic Chicken Thighs: Fresh herbs, lemon and garlic are all you need to turn juicy chicken thighs into a company-worthy meal.
Tweet This
What to Serve with Lemon Garlic Chicken Thighs:
Other Roasted Chicken Thigh Recipes:
- Spinach and Feta Stuffed Chicken Thighs
- Yogurt Marinated Chicken
- Chicken Thighs Stuffed With Mushrooms
- Garlic Butter Chicken Thighs
- Butter Chicken (Murgh Makhani)
Like this recipe? Pin it to your favorite board on Pinterest.
Pin This
Lemon Garlic Chicken Thighs
Equipment
Ingredients
- 1 tablespoon finely minced garlic
- 1 teaspoon chopped fresh sage
- 1 teaspoon thyme leaves
- 1 teaspoon chopped fresh rosemary
- Kosher salt to taste
- 3 tablespoons olive oil
- 8 chicken thighs (about 3½ to 4 pounds)
- 3 lemons , thinly sliced
- Freshly ground pepper to taste
- Arugula for the serving platter (optional)
- Country bread to serve (optional)
Instructions
- In a small food processor, blend together the garlic, sage, rosemary, thyme, salt and olive oil. Rub the paste over the chicken thighs, getting the mixture under the skin. Place in a container with a lid, or in a bowl and cover, and refrigerate from 6 to 24 hours.
- Preheat the oven to 425°F. While the oven preheats, bring the chicken to room temperature. Place the lemon slices in a 13×9 inch baking pan. Place the marinated chicken on top of the lemon. Sprinkle with kosher salt and pepper. Bake for 45 to 55 minutes, until the juices run clear when the chicken is pierced with a sharp knife (an internal temperature of 165°F), and the skin is golden brown and crispy.
- Line a serving platter with arugula, if desired. Transfer the chicken to a the serving platter, with the lemon slices interspersed.
- Place the baking dish over a burner set to medium high heat and simmer the juices in the pan, scraping to loosen any caramelized bits from the bottom of the pan. Drizzle the sauce around the chicken to keep the skin crispy, but (and hopefully you are entertaining people you really like) pass chunks of bread around so people can sop up some of the delicious sauce on the platter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
