Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp paprika (optional, for color and flavor)
- Juice of ½ lemon
- Fresh chopped parsley (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels and place them in a large bowl or zip-top bag.
- In a small bowl, mix together olive oil, minced garlic, salt, pepper, thyme, rosemary, oregano, paprika, and lemon juice.
- Pour the marinade over the chicken thighs, ensuring they are well coated. Let marinate for at least 15 minutes (or up to 4 hours in the fridge for more flavor).
- Arrange the thighs skin-side up on a baking sheet or oven-safe skillet. Spoon any leftover marinade over the top.
- Bake for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Optionally, broil for an additional 2–3 minutes for extra crispy skin.
- Remove from oven, rest for 5 minutes, and garnish with chopped parsley before serving.
Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal!
Let me know if you’d like a version with boneless thighs or a side dish recommendation!