Roasted Chicken Thighs Lemon (Printable version)
Tender chicken thighs roasted with lemon zest and fresh thyme for a vibrant main dish.
# What you need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 lbs)
→ Marinade & Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - Zest of 1 lemon
08 - Juice of 1 lemon
→ Garnish
09 - Extra lemon wedges
10 - Fresh thyme sprigs
# How To:
01 - Set the oven temperature to 425°F (220°C).
02 - Pat chicken thighs dry using paper towels and place them in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, kosher salt, black pepper, garlic powder, thyme leaves, lemon zest, and lemon juice.
04 - Pour the marinade over the chicken thighs and toss thoroughly to achieve even coating.
05 - Place the chicken thighs skin-side up on a baking sheet or roasting dish, ensuring even spacing between pieces.
06 - Cook in the preheated oven for 35 minutes, or until skin is golden and internal temperature reaches 165°F (75°C).
07 - Allow chicken to rest for 5 minutes before plating. Garnish with fresh thyme sprigs and lemon wedges.
# Expert Advice:
01 -
- Chicken thighs stay juicy no matter what, so there's almost no way to mess this up.
- The skin gets crackling and golden while the meat underneath stays tender and flavorful.
- It comes together in under an hour but tastes like you planned something special.
02 -
- Dry chicken thighs before marinating—wet skin will never crisp, no matter how hot your oven is or how long you roast.
- Don't crowd the pan; space the thighs apart so heat circulates and skin can actually brown instead of braising in its own steam.
03 -
- Use a meat thermometer to nail the doneness—it's the difference between guessing and knowing the chicken is perfect.
- Save the pan juices and drippings; strain them and drizzle over the finished dish or vegetables for instant flavor.