Lemon Herb Roasted Chicken Thighs
Crispy skin, juicy meat, and a pan sauce you will want to drink. This is the recipe that made me believe in chicken thighs.
Main Dish · Prep 10 min · Cook 35 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 2 lemon, 1 juiced, 1 sliced
- 6 cloves garlic, smashed
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- salt, to taste
- black pepper, freshly cracked
I used to be a chicken breast person. I know, I know. But once I made these thighs — skin-on, bone-in, swimming in lemon and herbs — I never went back.
The trick is starting them skin-side down in a cold pan. Sounds wrong, but it renders the fat slowly and gives you the crispiest skin imaginable. Then you finish in the oven and the lemon juice in the pan makes this incredible sauce that you absolutely need bread for.
Pro Tips
- Start the chicken skin-side down in a COLD pan. Turn heat to medium. This is the crispy skin secret.
- Don't move the chicken for at least 8 minutes. Let it do its thing.
- Use the pan drippings as sauce — deglaze with a splash of white wine or chicken stock if you want extra.
- Let it rest 5 minutes before serving. I know it is hard. Do it anyway.
Serving
Serve over a bed of crushed roasted potatoes or with a simple green salad dressed in lemon vinaigrette. The pan sauce goes over everything.
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