Garlic Herb Roasted Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried) - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried) - 1 tablespoon olive oil - 1 lemon, zested and juiced - Salt and pepper to taste - 1 teaspoon paprika - Fresh parsley for garnish To make Garlic Herb Roasted Chicken Thighs, you need simple, fresh items. The chicken thighs give great flavor and stay juicy. The garlic brings a strong kick, while thyme and rosemary add a fresh touch. Olive oil helps the herbs stick and makes the skin crispy. Lemon juice brightens the dish, and paprika adds a warm color. - Vegetables for roasting - Additional herbs You can add your favorite vegetables for roasting. Think of carrots, potatoes, or bell peppers. They soak up the chicken's flavor. You can also mix in other herbs like oregano or basil if you want different tastes. This way, you can customize it for your family's likes. {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This step is key to getting crispy skin on your chicken thighs. 2. Combining ingredients for the herb mixture In a small bowl, mix together the minced garlic, fresh thyme, fresh rosemary, olive oil, lemon zest, lemon juice, salt, pepper, and paprika. This herb mixture adds flavor and depth to the chicken. 1. Properly coating the chicken thighs Pat the chicken thighs dry with paper towels. Place them in a large mixing bowl. Pour the herb mixture over the chicken thighs. Use your hands to coat them well. Massage the marinade into the chicken for 2-3 minutes. This helps the flavors seep in. 2. Roasting techniques Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or in a cast-iron skillet. This allows the fat to render out and the skin to crisp up. Roast in the oven for 35-40 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the skin should look golden brown. 1. Checking for doneness Use a meat thermometer to check the internal temperature. It should read 165°F (74°C) at the thickest part of the thigh. This ensures the chicken is fully cooked. 2. Resting and garnishing the chicken Once cooked, remove the chicken from the oven. Let it rest for 5 minutes before serving. This helps the juices redistribute. Finally, garnish with fresh parsley for a pop of color and serve with roasted vegetables or a simple salad. To make your garlic herb roasted chicken thighs tasty, marinate them well. Use a mix of minced garlic, fresh thyme, fresh rosemary, and olive oil. Let the chicken sit in this mix for at least 30 minutes. If you have time, marinate for a few hours or overnight. This helps the flavors soak in. For seasoning, I suggest starting with salt and pepper. A good rule is to use about one teaspoon of salt per pound of chicken. You can adjust based on your taste. Add paprika for a nice kick and color. To get that crispy skin, pat the chicken dry before cooking. Moisture makes it hard to crisp. Place the chicken skin-side up on a baking sheet or cast-iron skillet. If you want extra crispiness, broil it for the last few minutes. Baking in the oven is great for even cooking. Skillet methods can also work, but watch the time closely. Both methods can yield great results. Pair your chicken thighs with roasted vegetables like carrots, potatoes, or green beans. A simple salad with fresh greens works well too. For a nice presentation, arrange the chicken on a platter. Drizzle some of the pan juices on top. Garnish with fresh parsley for color. This not only looks good but adds a fresh taste. Pro Tips Pat the Chicken Dry: Ensuring the chicken skin is dry will help achieve a crispy texture when roasted. Use Fresh Herbs: Fresh herbs bring a vibrant flavor to the dish. If possible, opt for fresh thyme and rosemary instead of dried. Let it Rest: Allowing the chicken to rest for a few minutes after roasting helps the juices redistribute, keeping the meat moist. Check for Doneness: Always use a meat thermometer to ensure chicken has reached an internal temperature of 165°F (74°C) for safety. {{image_2}} You can mix up the herbs in this dish easily. If you do not have thyme or rosemary, try using oregano or sage instead. Both add a nice flavor to the chicken. Fresh herbs bring more taste than dried ones. But if dried is all you have, it's still a great option. Use one-third of the amount when using dried herbs. This ensures the flavor does not overpower your dish. You may want to try different cooking methods for your chicken thighs. Air frying is a quicker way to get crispy skin. Preheat your air fryer to 380°F (193°C) and cook for about 25-30 minutes. The chicken will remain juicy and flavorful. Grilling is another great option. It adds a nice smoky flavor. Cook on medium heat for about 6-7 minutes per side, depending on thickness. Adding a twist can make this dish even better. Try squeezing fresh lemon juice over the chicken before serving. It brightens the flavors and adds freshness. If you love heat, add a pinch of cayenne pepper to the herb mixture. You can also try different marinades. Soy sauce or honey mustard can change the taste entirely. Experiment and find your favorite! To store leftover garlic herb roasted chicken thighs, first let them cool. Place them in an airtight container. You can keep them in the fridge for up to four days. If you want to keep them longer, freeze the chicken. In the freezer, they will last for about three months. Just remember to label the container with the date. When reheating chicken thighs, you have a few options. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Bake for about 20 minutes. This will help keep the skin crispy. If you use a microwave, place the chicken on a plate and cover it with a damp paper towel. Heat it in short bursts of one minute until warm. This method may not keep the skin crispy. To reheat on the stovetop, add a little oil to a skillet. Heat it over medium heat and add the chicken. Cook for about 5-7 minutes, turning occasionally. This method helps maintain the flavor and texture. Enjoy your meal as if it were fresh! The best temperature to cook chicken thighs is 400°F (200°C). This high heat helps the skin get crispy while keeping the meat juicy. I find this temperature works well for roasting. It takes about 35-40 minutes to cook the thighs fully. A good rule is to always preheat your oven, so it’s hot when you put the chicken in. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. If you choose boneless, reduce the cooking time to about 25-30 minutes. The chicken should still reach an internal temperature of 165°F (74°C) to be safe. Remember, without the bone, the meat may dry out more quickly. To tell when chicken thighs are done, check the internal temperature. It should be at least 165°F (74°C). You can use a meat thermometer for this. Insert it into the thickest part of the thigh. Another way is to cut into the chicken and check if the juices run clear. If they are pink, cook it a bit longer. In this post, we explored how to make perfectly roasted chicken thighs. We covered essential ingredients, step-by-step cooking instructions, and tips for enhancing flavor. You learned about variations and storage methods to keep your dish fresh. Remember, using bone-in, skin-on thighs makes for juicy meat and crispy skin. Try different herbs or cooking methods to find your favorite twist. With practice, roasting chicken thighs can become an easy, delicious meal for any occasion. Enjoy your cooking journey and savor each bite!$

Garlic Herb Roasted Chicken Thighs

Delicious roasted chicken thighs infused with garlic and herbs.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

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

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, combine the minced garlic, thyme, rosemary, olive oil, lemon zest, lemon juice, salt, pepper, and paprika to create a herb mixture.
Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
Pour the herb mixture over the chicken thighs, ensuring they are thoroughly coated. Massage the marinade into the chicken for about 2-3 minutes.
Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or in a cast-iron skillet for roasting.
Roast in the preheated oven for 35-40 minutes, or until the chicken thighs are cooked through (internal temperature of 165°F/74°C) and the skin is crispy and golden brown.
Once done, remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with fresh parsley and serve with roasted vegetables or a simple salad.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, garlic, herbs, roasted