Description
Succulent chicken thighs marinated in a vibrant lemon herb mixture, baked to perfection for a crispy, juicy meal.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- 3 large lemons (2 juiced, 1 sliced)
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons butter, melted
- 1 medium onion, sliced
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 425°F (220°C) and pat the chicken thighs dry with paper towels.
- In a large mixing bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, oregano, salt, pepper, paprika, and red pepper flakes.
- Massage the marinade into the chicken thighs, making sure it gets under the skin. Allow to marinate for at least 15 minutes or up to 4 hours in the refrigerator.
- Arrange sliced onions in the bottom of a baking dish and pour chicken broth over them.
- Place marinated chicken thighs skin-side up over the onions and brush with melted butter. Add lemon slices around the chicken.
- Roast in the oven for 35-40 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- If necessary, broil for an additional 2-3 minutes for extra crispiness, then let rest for 10 minutes before serving.
- Serve with pan juices and garnish with fresh herbs and lemon wedges.
Notes
For extra flavor, marinate the chicken up to 24 hours in advance. Serve alongside roasted vegetables or a fresh salad.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 285
- Sugar: 1g
- Sodium: 245mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg