Name: Roasted Chicken Thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tbsp olive oil; 3 garlic cloves, minced; 2 tbsp fresh lemon juice; 1 lemon, sliced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp fresh or dried herbs (thyme, rosemary, or sage); 1/4 cup chicken broth or white wine (optional)

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Roasted Chicken Thighs are a classic, comforting dish that never fails to impress. With crispy, golden skin and juicy, flavorful meat, this recipe uses simple seasonings and fresh lemon to create a perfectly balanced and satisfying meal.

Why You’ll Love This Recipe

This dish is ideal for busy evenings or weekend dinners. Bone-in, skin-on chicken thighs are affordable, forgiving to cook, and exceptionally tasty. The lemon and herb-infused pan juices elevate the dish while keeping it easy and approachable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Olive oil
Garlic cloves, minced
Fresh lemon juice and lemon slices
Salt and pepper
Fresh or dried herbs (such as thyme, rosemary, or sage)
Chicken broth or white wine (optional for roasting pan)

Directions

Preheat oven to 400°F (200°C).
Pat chicken thighs dry with paper towels. Season generously with salt, pepper, and herbs.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down until browned, about 5 minutes.
Flip and cook for 2 more minutes. Add garlic and lemon slices to the pan.
Transfer skillet to the oven and roast for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
Optional: Deglaze the pan with chicken broth or white wine for a flavorful sauce.
Let chicken rest for 5 minutes before serving. Spoon pan juices over the top.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 30–35 minutes
Total time: 40–45 minutes

Variations

Add vegetables: Roast with carrots, potatoes, or onions in the same pan.
Spicy: Rub with paprika and chili powder for added heat.
Herb blend: Use Italian seasoning or herbes de Provence.

Storage/Reheating

Storage: Refrigerate in a sealed container for up to 4 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through. Microwave reheating is convenient but may soften the skin.

FAQs

Can I use boneless chicken thighs?

Yes, but reduce the roasting time by about 10 minutes.

How do I get the skin crispy?

Ensure the skin is dry before searing and roast uncovered.

What herbs go best with this recipe?

Thyme, rosemary, sage, and parsley are all great options.

Can I marinate the chicken beforehand?

Yes, marinate in olive oil, garlic, lemon juice, and herbs for 2–4 hours.

Can I roast this on a baking sheet instead of a skillet?

Yes, use a lined baking sheet and ensure the chicken is spaced apart.

Should I cover the chicken while roasting?

No, roasting uncovered ensures crispy skin.

How do I know when it’s done?

The internal temperature should reach 165°F (74°C), and juices should run clear.

Can I make this ahead?

Yes, cook and refrigerate. Reheat in the oven before serving.

What sides go well with this dish?

Mashed potatoes, roasted vegetables, rice, or a fresh salad pair beautifully.

Is this freezer-friendly?

Yes, cool completely before freezing. Reheat in the oven from thawed for best texture.

Conclusion

Roasted Chicken Thighs are an essential go-to for any home cook seeking delicious results with minimal effort. With crispy skin, juicy meat, and bright lemony flavor, this recipe is versatile, satisfying, and always a crowd-pleaser.

Roasted Chicken Thighs

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Roasted Chicken Thighs are a simple, classic dish featuring crispy skin, juicy meat, and bright lemony pan juices infused with herbs and garlic—perfect for weeknight dinners or cozy meals.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Searing and Roasting
Cuisine: American

Instructions

Preheat oven to 400°F (200°C).
Pat chicken thighs dry with paper towels. Season with salt, pepper, and herbs.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for about 5 minutes, until golden brown.
Flip chicken and cook for another 2 minutes. Add garlic and lemon slices to the pan.
Transfer skillet to the oven and roast for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
Optional: Deglaze pan with chicken broth or white wine and simmer briefly to create a sauce.
Let chicken rest for 5 minutes before serving. Spoon pan juices over the top.