These herb-roasted chicken thighs are the kind of dish that makes your kitchen smell like a cozy bistro and your dinner table feel like a celebration. Each piece is seasoned generously, baked until golden and caramelized, and garnished with fresh herbs for a burst of color and flavor. The skin crisps up beautifully while the meat stays tender and juicy, soaking in all the savory juices that pool at the bottom of the dish.
Whether you’re cooking for a weeknight dinner, a family gathering, or meal prepping for the week, this recipe delivers comfort and elegance with minimal effort. The chicken pairs perfectly with roasted vegetables, buttery mashed potatoes, or a crisp salad. And the best part? It’s all done in the oven—no frying, no fuss, just pure flavor.
INGREDIENTS:
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or rosemary
- Juice of ½ lemon (optional)
- 2 tbsp chopped fresh parsley (for garnish)
INSTRUCTIONS:
- Preheat the Oven:
- Set your oven to 200°C (390°F).
- Lightly grease a glass or ceramic baking dish.
- Season the Chicken:
- Pat the chicken dry with paper towels—this helps the skin crisp up.
- In a small bowl, mix olive oil, salt, pepper, paprika, garlic powder, onion powder, and thyme.
- Rub the mixture all over the chicken thighs, making sure to get under the skin if possible.
- Place the chicken skin-side up in the baking dish.
- Squeeze lemon juice over the top if using.
- Bake:
- Bake uncovered for 40–45 minutes, or until the skin is golden and the internal temperature reaches 75°C (165°F).
- If the skin isn’t crisp enough, broil for 2–3 minutes at the end—watch closely to avoid burning.
- Let the chicken rest for 5 minutes before serving.
- Garnish and Serve:
- Sprinkle chopped parsley over the chicken for freshness and color.
- Serve hot with your favorite sides and enjoy the juicy, flavorful goodness.
