Herb Roasted Chicken Thighs

$To make herb roasted chicken thighs, you need a few key items. Here’s what you will need: - 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 1 lemon (zested and juiced) - Fresh parsley for garnish These ingredients help create a tasty dish. The chicken thighs give you juicy meat and crispy skin. Herbs and spices make this dish shine. I love using dried thyme and rosemary. They add a nice earthy flavor. Garlic powder and onion powder give a great depth too. Paprika adds a bit of warmth and color. Don't forget the salt and pepper. They bring out all the flavors in the dish. Want to take your chicken to the next level? Here are some optional ingredients: - Fresh garlic cloves for more zest - A dash of cayenne for heat - Lemon slices for extra brightness - A splash of balsamic vinegar for tang Using these extras can make your dish even better. You can mix and match based on your taste. Enjoy crafting your own version of this herb roasted chicken! {{ingredient_image_1}} 1. Start by preheating your oven to 425°F (220°C). This high heat will help crisp the skin. 2. In a large bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. 3. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika for flavor. 4. Zest and juice 1 lemon, then add it to the bowl. This adds a bright taste. 5. Season with salt and pepper to your liking. 6. Place 4 bone-in, skin-on chicken thighs in the bowl. Make sure they are well coated with the marinade. 7. Let the chicken marinate for at least 30 minutes. If you have time, marinate overnight for deeper flavor. 1. Line a baking sheet with parchment paper for easy cleanup. 2. Arrange the marinated chicken thighs skin-side up on the baking sheet. 3. Roast them in the preheated oven for 35 to 40 minutes. 4. Use a meat thermometer to check the thickest part of the chicken. It should read 165°F (75°C) to ensure it’s fully cooked. 5. Look for crispy, golden skin as a sign they are ready. 1. Once cooked, take the chicken out of the oven. Let it rest for about 5 minutes. This helps the juices redistribute. 2. Garnish with freshly chopped parsley to add color and freshness. 3. Serve the chicken thighs hot. They pair well with a salad or roasted veggies. To get that perfect crispy skin, start by drying the chicken thighs. Pat them with paper towels before you marinate. The less moisture, the crisper the skin. Use a good amount of olive oil in your marinade. This helps the skin brown nicely. When roasting, place the thighs skin-side up on the baking sheet. This allows the heat to reach the skin directly. Lastly, don't cover the chicken while it cooks. Covering traps steam and makes the skin soggy. Marinate your chicken thighs for at least 30 minutes. For deeper flavor, let them sit overnight in the fridge. This gives the herbs and spices time to soak in. Be sure to coat each thigh well with the marinade. Use a large bowl for mixing. Don't forget to zest the lemon! The zest adds a fresh taste that brightens the dish. If you have time, mix the marinade a few hours ahead of cooking. This lets the flavors meld together. One common mistake is not seasoning enough. Make sure to add salt and pepper to the marinade. Another mistake is cooking at too low a temperature. Always preheat your oven to 425°F for crispy skin. Don't skip the resting time after cooking. Let the chicken rest for 5 minutes before serving. This helps keep the juices inside. Lastly, don't overcrowd the baking sheet. Space them out for even cooking and browning. Pro Tips Marinate Longer for Flavor: While 30 minutes is sufficient, marinating the chicken thighs overnight in the refrigerator allows the flavors to penetrate deeper, resulting in a more flavorful dish. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption and juicy results. Let It Rest: After removing the chicken from the oven, let it rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat moist and tender. Enhance the Crispy Skin: For extra crispy skin, broil the chicken thighs for the last 2-3 minutes of cooking. Keep a close eye to prevent burning. {{image_2}} You can change the herbs to mix up the taste. Try using fresh herbs like basil or oregano. These herbs add a nice twist. You can also use a mix of sage and dill for a unique flavor. This adds a bit of freshness and depth to your dish. If you want a spicy kick, add some crushed red pepper flakes. Experimenting with herbs can make each meal special. You can cook chicken thighs in different ways. An air fryer is a great option. It cooks the chicken fast and makes the skin crispy. Set your air fryer to 400°F (200°C) and cook for about 25-30 minutes. You can also grill the chicken. Preheat your grill to medium heat and cook the thighs for 6-7 minutes per side. Both methods yield juicy, flavorful chicken with a crispy skin. Herb roasted chicken thighs suit many events. For a casual meal, serve them with rice and steamed veggies. If you host a dinner party, pair them with a fresh salad and crusty bread. For a festive touch, add some roasted potatoes and a glass of white wine. You can also serve these thighs at a picnic with cold sides like potato salad. They are tasty and easy to eat! To keep your herb roasted chicken thighs fresh, store them in an airtight container. Place the cooled chicken in the container. Make sure to cover it well. You can keep it in the fridge for up to three days. This helps maintain flavor and texture. When you are ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Just heat on medium power in short bursts. If you want to save some for later, freezing is a good option. Wrap each chicken thigh tightly in plastic wrap. Then place them in a freezer bag. Remove as much air as possible. You can freeze them for up to three months. When ready, thaw in the fridge overnight before reheating. You should marinate the chicken for at least 30 minutes. If you have more time, let it sit overnight in the fridge. This longer time lets the flavors sink in. The chicken will taste better and more flavorful. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your cooking time to about 25-30 minutes. Make sure they reach 165°F (75°C) inside. Some great side dishes include: - Roasted vegetables like carrots and broccoli - Mashed potatoes or garlic mashed potatoes - A fresh green salad with lemon vinaigrette - Rice or quinoa for a hearty option - Garlic bread for a tasty treat These sides pair well and make your meal more complete. In this post, I covered how to make herb roasted chicken thighs. We talked about key ingredients, herbs, and spices to boost flavor. I shared step-by-step cooking instructions, plus tips for crispy skin and common mistakes to avoid. You learned different cooking methods and how to store and reheat leftovers. Overall, these steps help you create a tasty meal. With a few simple changes, you can make this dish your own. Enjoy cooking and sharing your new favorite recipe!$

Herb Roasted Chicken Thighs

A flavorful dish featuring chicken thighs marinated in herbs and spices, then roasted to perfection.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
to taste salt
to taste pepper
1 piece lemon (zested and juiced)
for garnish fresh parsley

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, paprika, lemon zest, lemon juice, salt, and pepper to create a marinade.
Add the chicken thighs to the bowl, ensuring that they are well coated with the marinade. Let them marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
Arrange the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper.
Roast in the preheated oven for 35-40 minutes, or until the skin is crispy and a meat thermometer inserted into the thickest part registers 165°F (75°C).
Once cooked, remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley for a bright finish.

Notes

Let the chicken marinate for deeper flavor.

Keyword chicken, herbs, roasted