Roasted Chicken Thighs Lemon (Printable version)
Golden chicken thighs infused with lemon and oregano, roasted to tender perfection.
# What you need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (3.3 lbs)
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
04 - 1 tablespoon finely grated lemon zest
05 - 2 teaspoons dried oregano
06 - 3 garlic cloves, minced
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ Garnish
09 - Fresh oregano leaves
10 - Lemon wedges
# How To:
01 - Set the oven temperature to 425°F.
02 - Pat chicken thighs dry with paper towels and place in a large bowl or zip-top bag.
03 - Combine olive oil, lemon juice, lemon zest, dried oregano, minced garlic, salt, and black pepper in a small bowl and whisk until blended.
04 - Pour marinade over chicken thighs, toss to coat evenly, and let rest for at least 10 minutes or refrigerate up to 2 hours for intensified flavor.
05 - Place chicken thighs skin-side up on a baking sheet or roasting pan lined with parchment paper.
06 - Cook in preheated oven for 35 minutes or until skin is golden and crisp and internal temperature reaches 165°F.
07 - Remove from oven, allow to rest 5 minutes, then garnish with fresh oregano and lemon wedges as desired.
08 - Present hot alongside preferred side dishes.
# Expert Advice:
01 -
- The combination of juicy chicken and zesty lemon feels like a cozy secret you just discovered.
- It’s easy to prepare but tastes like you put in hours of effort, making it my go-to for both weeknights and unexpected guests.
02 -
- Patting the chicken dry before marinating is key to getting crispy skin—you don&t want steam while roasting.
- Broiling the last few minutes can turn your chicken from great to restaurant quality crispy, trust me on this.
03 -
- Letting the chicken marinate for at least 30 minutes deepens the flavors wonderfully.
- Using bone-in, skin-on thighs locks in moisture plus that unbeatable crispy texture.