Herb-Seasoned Chicken Thighs with Garlic and Lemon

Name: Herb-Seasoned Chicken Thighs with Garlic and Lemon
Cook time: 35 min
Yield: 4 servings
Ingredients: 20 ml Olive oil divided; 6 clove Garlic cloves finely grated or minced; 2 g Lemon zest finely grated from 1 lemon; 20 ml Lemon juice divided; 3 g Fresh thyme leaves chopped; 2 g Fresh rosemary leaves very finely chopped; 6 g Fine salt divided; 2 g Black pepper freshly ground; 840 g Chicken thighs, bone-in, skin-on patted dry; 10 ml Olive oil divided; 25 ml Lemon juice divided; 2 g Fine salt divided; 15 ml Water for loosening pan juices, if needed; 4 g Fresh parsley chopped, for garnish

Bone-in, skin-on chicken thighs are marinated with garlic, thyme, rosemary, olive oil, and lemon zest, then roasted until the skin is deeply golden and the meat is fully cooked and juicy. A simple lemon-pan juice drizzle keeps the seasoning sharp and makes the chicken work as a substantial side for rice, potatoes, or vegetables.

By Julienne

Herb-Seasoned Chicken Thighs with Garlic and Lemon

Cook time: 35 minutes

Servings: 4

Ingredients

20 ml Olive oil divided
6 clove Garlic cloves finely grated or minced
2 g Lemon zest finely grated from 1 lemon
20 ml Lemon juice divided
3 g Fresh thyme leaves chopped
2 g Fresh rosemary leaves very finely chopped
6 g Fine salt divided
2 g Black pepper freshly ground
840 g Chicken thighs, bone-in, skin-on patted dry
10 ml Olive oil divided
25 ml Lemon juice divided
2 g Fine salt divided
15 ml Water for loosening pan juices, if needed
4 g Fresh parsley chopped, for garnish

Instructions

Heat the oven to 220 C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
In a large bowl, combine 20 ml olive oil, garlic, lemon zest, 20 ml lemon juice, thyme, rosemary, 6 g salt, and black pepper. Add the chicken thighs and coat evenly. The chicken is evenly coated and looks lightly glossy.
Arrange the chicken on the prepared baking sheet, skin side up, leaving space between pieces. Drizzle the remaining 10 ml olive oil over the skin and roast for 30 minutes. The skin is starting to brown and render fat.
Roast for 5 to 8 minutes more, until the skin is deeply golden and an instant-read thermometer inserted into the thickest part of the thigh reads 74 C or higher, away from the bone. The thighs are cooked through with crisped, browned skin and clear juices.
Transfer the chicken to a serving platter. Pour off excess fat from the baking sheet if needed, then stir the remaining 25 ml lemon juice with the remaining 2 g salt and the pan juices. If the pan looks dry, add up to 15 ml water to dissolve the browned bits. A sharp, lightly salty lemon drizzle forms from the pan juices.
Spoon the lemon drizzle over the chicken and garnish with parsley, if using. Serve hot as a side. The chicken is glossy with lemon juice and the garnish is bright on top.