Juicy Roasted Chicken Thighs (Printable version)

Tender chicken thighs infused with herbs and garlic, roasted to juicy, golden finish.

# What you need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 4 garlic cloves, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Optional Garnish

10 - Chopped fresh parsley
11 - Lemon wedges

# How To:

01 - Set the oven to 425°F and line a baking sheet with foil or parchment paper.
02 - Pat chicken thighs dry using paper towels and transfer to a large bowl.
03 - Whisk olive oil, lemon juice, minced garlic, thyme, rosemary, smoked paprika, salt, and black pepper in a small bowl.
04 - Pour the marinade over chicken thighs and toss to coat evenly.
05 - Place chicken thighs skin side up on the prepared baking sheet, leaving space between each piece.
06 - Bake in the preheated oven for 35–40 minutes until skin is golden and internal temperature reaches 165°F.
07 - For extra crispy skin, broil the chicken for 2–3 minutes at the end of cooking, if desired.
08 - Allow chicken to rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if preferred.

# Expert Advice:

01 -
  • Chicken thighs are so much more forgiving and juicier than breasts—they practically cook themselves golden and stay tender even if you're a few minutes off
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day
  • One pan, minimal cleanup, and you end up with crispy skin and herb-infused meat that tastes restaurant-quality without the restaurant price tag
02 -
  • Bone-in, skin-on chicken thighs are nearly impossible to overcook—I've left them in the oven 10 minutes too long and they were still juicy, while a chicken breast would have turned into a hockey puck. This forgiveness is why I reach for thighs when I'm nervous about cooking for people who matter to me
  • The marinade doesn't need hours to work magic. Even 15 minutes makes a difference, but if you have time, 1 to 2 hours will deepen the flavor considerably. I learned this when I had a dinner party and prepped the chicken in the morning—the flavor was noticeably richer than my usual quick-roast version
03 -
  • If you notice your oven runs hot or cold, check the chicken temperature a few minutes before the recipe suggests—ovens are like people, each with their own personality and timing
  • For the crispiest possible skin, consider patting the chicken dry, then letting it sit uncovered in the refrigerator for a few hours before roasting. This dries out the skin even more and creates almost-shattering crispiness

Go back