Lemon Herb Roast Chicken Thighs
Juicy, crisp-skinned chicken thighs roasted with lemon, garlic, and herbs. An easy weeknight main that feels a little special.
Balanced Mild
Gluten-freeDairy-freeHigh-proteinMom's favoriteGreat for guests
Prep
15 min
Cook
40 min
Total
55 min
Servings
4
Calories
~430 kcal / serving
Method
- Heat the oven to 220°C / 425°F. Pat the chicken thighs very dry with paper towel — dry skin is the key to crispiness.
- In a large bowl, whisk together the olive oil, lemon zest and juice, garlic, thyme, rosemary, smoked paprika, salt, pepper, and chili flakes.
- Add the chicken and turn to coat every piece. If you have time, let it marinate for 20–30 minutes (or up to overnight in the fridge).
- Arrange the thighs skin-side up in a single layer in a roasting tray or oven-proof skillet, leaving a little space between them.
- Roast for 35–40 minutes, until the skin is deep golden and the juices run clear (internal temperature 75°C / 165°F).
- Rest for 5 minutes, then serve with the pan juices spooned over and extra lemon wedges on the side.