Roasted Chicken Thighs Lemon Thyme (Printable)

Tender chicken thighs roasted with lemon zest and fresh thyme for a simple, tasty Mediterranean dish.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.6 lbs)

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
07 - Zest of 1 lemon
08 - Juice of 1 lemon

→ Garnish

09 - Extra lemon wedges
10 - Fresh thyme sprigs

# How To Make It:

01 - Set the oven to 425°F to reach the optimal roasting temperature.
02 - Pat chicken thighs dry using paper towels and transfer them to a large mixing bowl.
03 - In a small bowl, thoroughly whisk together olive oil, kosher salt, black pepper, garlic powder, thyme, lemon zest, and lemon juice.
04 - Pour the marinade over the chicken thighs and toss gently to ensure even coverage.
05 - Place the chicken thighs skin-side up on a baking sheet or roasting pan, spacing them evenly.
06 - Cook for 35 minutes until the skin is golden and the internal temperature reaches 165°F.
07 - Allow the chicken to rest for 5 minutes before serving; garnish with fresh thyme sprigs and lemon wedges.

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the meat stays ridiculously juicy and forgiving.
  • It tastes fancy enough to serve guests but takes almost no effort or technique.
  • You can have dinner on the table in under an hour, from cold oven to plating.
02 -
  • If your chicken skin isn't browning after 30 minutes, raise the oven rack to the highest position or turn on the broiler for the last 2-3 minutes—don't let fear stop you from getting it crispy.
  • A meat thermometer is the difference between guessing and knowing, and I learned this the hard way after serving dry chicken to people I wanted to impress.
03 -
  • Room temperature chicken cooks more evenly than cold straight from the fridge, so pull it out 15 minutes before cooking.
  • Save every drop of pan drippings—swirl them with a little more lemon juice and pour them over the chicken just before serving, because that's where the real flavor lives.

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