Lemon Garlic Chicken Thighs
These juicy, bone-in chicken thighs are coated in a bright lemon-garlic marinade and roasted until the skin is golden and crisp, with tender meat underneath.
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs
Marinade
- 0.25 cup extra virgin olive oil
- 4 cloves garlic minced
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest from one lemon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Chicken & Marinade
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper until well combined.
- Pat the chicken thighs dry with paper towels. Rub the marinade all over each piece, ensuring the skin is evenly coated.
- Arrange the thighs skin-side up on the prepared sheet pan, spacing them evenly.
- Bake for 35–40 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden and bubbling around the edges.
- Optional: Broil on high for 1–2 minutes to crisp up the skin further, watching closely to avoid burning.
- Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.
Notes
After my third trial, refrigerating the chicken uncovered for 20 minutes before roasting improved skin crispiness.
Let the chicken rest for 5 minutes after baking to keep the meat juicy and flavorful.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat to an internal temperature of 165°F (74°C) for safety.