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Lemon-Garlic Roasted Chicken Thighs

A quick and flavorful lemon-garlic chicken thigh recipe that delivers juicy meat and crisp edges, perfect for busy weeknights or casual Sunday suppers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6-8 pieces chicken thighs (bone-in, skin-on recommended; boneless thighs work too) Bone-in thighs stay moist as they roast.
  • 2-3 tbsp olive oil For the marinade.
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 2 tbsp fresh lemon juice (about half a lemon) Use lemon zest for extra bright zing.
  • 1-2 tsp paprika (smoked or sweet) Smoked paprika adds a different flavor.
  • 1 tsp kosher salt Adjust to taste.
  • 1/2 tsp freshly ground black pepper
  • optional Fresh herbs for garnish: thyme or rosemary

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
  2. In a mixing bowl, whisk together 2-3 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 1-2 teaspoons paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until blended.
  3. Add the chicken thighs to the bowl. Toss each piece until well coated in the marinade. Let them sit at room temperature for 20-30 minutes so the flavors penetrate.
Cooking
  1. Arrange the thighs skin-side up on the prepared baking sheet, leaving space between pieces for even browning.
  2. Roast for 25-30 minutes, or until the skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  3. Remove from the oven and let the thighs rest for 5 minutes. Sprinkle with chopped fresh thyme or rosemary and a squeeze of lemon before serving.

Notes

Fridge: Cool leftovers within 2 hours, transfer to an airtight container, and refrigerate for up to 3-4 days. Freeze: Place cooled, tightly wrapped thighs in a freezer-safe container or bag for up to 3 months. Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through, or crisp the exterior in a hot skillet for 2-3 minutes per side.