Chicken Thigh Recipe
If you’re craving a fuss-free, oven-baked Garlic Herb Chicken Thigh Recipe that yields crispy, juicy results for a family-friendly, comfort food dinner, you’ve come to the right place.
Ingredients
- 8 bone-in, skin-on chicken thighs about 3 pounds
- 3 tablespoons extra-virgin olive oil (or avocado oil)
- 4 cloves garlic minced (feel free to use pre-chopped jars)
- 2 teaspoons kosher salt (or sea salt)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 1 tablespoon chopped fresh)
- 1 teaspoon dried oregano (or 1 tablespoon chopped fresh)
- 1/2 teaspoon red pepper flakes (optional – skip for a milder dish)
- 1 Zest of one lemon (for brightness)
- 2 tablespoons lemon juice (fresh is best)
Instructions
- Preheat to 425°F. Place a rack in a rimmed baking sheet or use a cast-iron skillet. Line with foil for easier cleanup.
- In a large bowl, toss chicken thighs with olive oil, minced garlic, salt, pepper, thyme, oregano, red pepper flakes, lemon zest, and juice. Massage the mix into the skin gently so it adheres.
- Spread thighs skin-side up on the rack or skillet, leaving space between pieces.
- Slide into the preheated oven and bake for 35–40 minutes, or until the internal temperature reads 165°F and the skin is golden brown. If you like extra browning, switch to broil for 2–3 minutes, watching closely.
- Let the chicken rest 5 minutes on the counter; this keeps juices locked in.
- Scatter chopped parsley or extra lemon wedges for a pop of color and tang. Serve immediately with roasted veggies, mashed potatoes, or a crisp salad.
Notes
Skin-drying is key: I sometimes pop thighs uncovered in the fridge for an hour before cooking—that extra chill firms up the skin.
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