Chicken and Herbs
Elevate your weeknight dinner with this irresistibly fragrant Chicken and Herbs recipe, a perfect harmony of golden, crispy chicken thighs and fresh aromatics. Featuring earthy rosemary, thyme, and a zesty pop of lemon, this dish delivers maximum flavor with minimal effort. The chicken is first seared for a tantalizingly crispy skin, then baked to juicy perfection in a flavorful garlic and chicken broth sauce. Finished with a sprinkle of parsley and lemon zest, it offers a bright, herbaceous touch that pairs beautifully with creamy mashed potatoes or roasted vegetables. Ready in just 50 minutes, this wholesome, oven-baked chicken recipe is a must-try for fans of savory, herb-forward meals.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 1 whole Lemon
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes until the skin turns golden and crispy. Flip the chicken and sear the other side for 2 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Mince 2 garlic cloves and slice the remaining 2. Add all the garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the fresh rosemary, thyme, and chicken broth to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the broth mixture over the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, finely chop the fresh parsley and zest the lemon.
Once the chicken is done, sprinkle with parsley and lemon zest for a bright, herbaceous finish.
Serve the chicken warm, spooned with the pan sauces, and garnish with extra fresh herbs if desired.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3418 mg | 149% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.1 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
