Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- Juice of 2 lemons
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon, sliced for garnish
Feel free to substitute dried herbs if fresh are unavailable; just use one-third of the amount. You can also swap chicken thighs for breasts if you prefer, just adjust the cooking time accordingly.
Instructions
- Preheat your oven to 400°F (200°C) and arrange a rack in the middle.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, and pepper.
- Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Toss to ensure each piece is well-coated. Let marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
- Transfer the chicken thighs to a baking dish, skin side up, and pour any remaining marinade over the top.
- Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving. Garnish with lemon slices for a burst of color and flavor.
As my abuela taught me, trust your senses. The aroma of the herbs and the sight of the golden skin will guide you to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International