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Baked Lemon Herb Chicken Thighs

Bone-in chicken thighs roasted with lemon, garlic, oregano, and thyme until golden and safely cooked through.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 2 lb / 900 g total)
  • 2 tablespoons 30 ml olive oil
  • 1 medium lemon
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lemon wedges optional for serving

Method
 

  1. Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment or foil if desired.
  2. Pat the thighs thoroughly dry with paper towels and place them skin-side up with space between each piece.
  3. Zest the lemon, halve it, and combine the zest, olive oil, garlic, oregano, thyme, salt, and pepper. Keep the juice from one lemon half separate.
  4. Rub the oil and herb mixture over the tops and sides of the thighs. Slice the remaining lemon half and arrange the slices around the chicken, not on the skin. Pour the reserved lemon juice into the pan around the chicken, keeping the skin as dry as possible.
  5. Roast for about 35 minutes. Check the thickest part of each thigh without touching bone. Continue roasting as needed until every piece reaches at least 165°F (74°C) and the skin is golden.
  6. Rest the chicken for 5 minutes.
  7. Spoon a little pan juice around the chicken and serve with fresh lemon wedges if desired.

Notes

Roast until every thigh reaches at least 165°F (74°C) in the thickest part without touching bone. The 40-minute cook time includes a 5-minute rest.
Pour the lemon juice around the chicken instead of over the skin so the skin can brown and crisp properly.