Roasted Chicken Thighs Lemon (Printable)

Tender chicken thighs roasted with thyme and lemon for a simple flavorful main course.

# What You Need:

→ Chicken

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

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
07 - Zest of 1 lemon
08 - Juice of 1 lemon

→ Garnish

09 - Extra lemon wedges
10 - Fresh thyme sprigs

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Pat chicken thighs dry with paper towels and place in a large mixing bowl.
03 - Combine olive oil, kosher salt, black pepper, garlic powder, thyme, lemon zest, and lemon juice in a small bowl and mix thoroughly.
04 - Pour marinade over chicken thighs and toss to coat evenly.
05 - Arrange chicken thighs skin-side up on a baking sheet or roasting dish, spaced apart.
06 - Roast in the preheated oven for 35 minutes or until skin is golden and internal temperature reaches 165°F.
07 - Let rest for 5 minutes before serving. Garnish with fresh thyme sprigs and lemon wedges.

# Helpful Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you barely touched a cutting board.
  • The skin crisps up beautifully while the meat stays tender and juicy underneath.
  • Lemon and thyme make everything smell like a sun-soaked Mediterranean hillside.
  • Cleanup is almost nonexistent, just one pan and a bowl.
02 -
  • If the skin isn't crisping, don't panic, just switch the oven to broil for the last 2 to 3 minutes and watch it closely.
  • A meat thermometer is your best friend here, it takes the guesswork out and prevents overcooking.
  • Let the chicken come to room temperature for 15 minutes before roasting if you have time, it cooks more evenly.
03 -
  • Score the skin with a sharp knife in a crosshatch pattern before marinating, it helps the fat render and the skin crisp up even more.
  • Save the pan drippings and toss them with roasted vegetables or drizzle over rice, they're packed with flavor.
  • If you're meal prepping, marinate the chicken the night before and let it sit in the fridge, the flavors deepen overnight.

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