Herb-Roasted Chicken Thighs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lemon, sliced into rounds

Instructions

1. Preheat the oven to 220 °C (425 °F).
2. Season the chicken. Pat the thighs dry with paper towels — this is the secret to crispy skin. In a small bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Rub the mixture all over the chicken.
3. Arrange in the pan. Place thighs skin-side up in a single layer on a rimmed baking sheet. Tuck lemon slices between the pieces.
4. Roast for 35–40 minutes until the skin is golden and crispy, and internal temperature reaches 74 °C (165 °F).
5. Rest for 5 minutes before serving. This lets the juices redistribute for more succulent meat.

Tips

Substitutions & variations

• Add vegetables: Toss cubed potatoes, carrots, or Brussels sprouts around the chicken before roasting for a complete one-pan meal.
• Boneless thighs: Reduce cook time to 25–30 minutes.
• Spice it up: Add ½ teaspoon of cayenne or a drizzle of hot honey after roasting.