Lemon Garlic Roasted Chicken (Printable)

Juicy chicken thighs brightened with lemon, garlic, and herbs for an easy, flavorful main course.

# What You'll Need:

→ Chicken

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

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - Zest and juice of 1 large lemon
05 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

09 - Lemon slices
10 - Fresh parsley, chopped

# How-To Steps:

01 - Preheat the oven to 425°F (220°C).
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper.
03 - Pat the chicken thighs dry with paper towels. Add them to the bowl and toss to coat thoroughly in the marinade.
04 - Arrange the chicken thighs skin-side up on a rimmed baking sheet or in a large ovenproof skillet. Pour any remaining marinade over the chicken.
05 - Roast in the preheated oven for 35–40 minutes, or until the skin is golden brown and the juices run clear (internal temperature should reach 165°F / 74°C).
06 - For extra-crispy skin, broil for an additional 2–3 minutes, watching carefully to avoid burning.
07 - Let rest for 5 minutes. Garnish with lemon slices and chopped parsley before serving.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy, thanks to that hot oven temperature
  • Most of the prep happens in one bowl, so cleanup is surprisingly minimal
  • Fresh lemon and garlic make something elegant out of humble chicken thighs
02 -
  • Pat the chicken really dry before adding the marinade, or the skin will steam instead of crisp
  • Letting the chicken rest for even 5 minutes makes a huge difference in juiciness
03 -
  • Marinate the chicken for up to 2 hours in the refrigerator for even more flavor penetration
  • Use a meat thermometer to check for 165°F, but do not slice into the chicken or juices will escape

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