This roasted chicken thigh recipe uses a straightforward lemon and garlic marinade that brings plenty of flavor without a fuss. It’s juicy, crisp-skinned, and comes together quickly with ingredients you likely have on hand.
The Story Behind This Recipe
I’ve always thought chicken thighs are the unsung heroes of weeknight cooking. They’re forgiving, pretty affordable, and deliver great flavor and texture without much work. This lemon garlic roasted version is one of my go-to meals when I want something tasty but don’t want to spend a lot of time fussing in the kitchen.
What I really like about this recipe is how straightforward it is. You just mix a few simple ingredients to make a marinade, let the chicken soak it in for at least 30 minutes, and then roast everything right on a sheet pan. No need for fancy tools or complicated steps.
The lemon adds a nice brightness that cuts through the richness of the skin and dark meat. Plus, it pairs so nicely with the garlic and a touch of thyme. I often add a handful of baby potatoes or some green beans tossed in olive oil to the pan to make it a full meal.
Friends who try it usually comment on how crisp the skin gets and how juicy the meat stays even though it’s roasted simply. It’s perfect for dinners when you don’t want to stress but still want something satisfying. I like to serve it alongside a simple salad or some crusty bread.
If you want to tweak it, the marinade is a good foundation to experiment with herbs or add a little honey for sweetness. It’s pretty flexible and hard to get wrong, which is a big plus in my book.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Instructions
- Step 1. Preheat your oven to 425°F (220°C).
- Step 2. In a bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and thyme.
- Step 3. Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Toss to coat evenly. Let marinate for at least 30 minutes, or up to 2 hours in the fridge.
- Step 4. Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or foil.
- Step 5. Roast in the preheated oven for 30 to 35 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Step 6. Remove from the oven and let rest for 5 minutes before serving.
Tips for Success
- Use bone-in, skin-on thighs for the best flavor and juiciness.
- Don’t skip the resting step after roasting; it helps keep the juices locked in.
- If you have time, marinate longer for a more pronounced lemon flavor.
- Line your baking sheet with foil or parchment for easy cleanup.
- A meat thermometer takes the guesswork out of knowing when it’s done.
Variations & Substitutions
- Swap thyme for rosemary or oregano for a different herb note.
- Add a teaspoon of honey or maple syrup to the marinade for a touch of sweetness.
- Toss some baby potatoes or sliced carrots in olive oil and roast them alongside the chicken.
- Use lime juice instead of lemon for a slightly different citrus twist.
- If you prefer less charred skin, cover loosely with foil halfway through roasting.
