Garlic Lemon Roast Chicken Thighs
Get ready to transform dinner with these irresistible Garlic Lemon Roast Chicken Thighs—an easy, flavor-packed recipe perfect for weeknights or entertaining. Succulent bone-in, skin-on chicken thighs are marinated in a zesty blend of fresh lemon juice, minced garlic, olive oil, and earthy spices like oregano and paprika, then seared to golden perfection and roasted until tender and juicy. The result is melt-in-your-mouth chicken with crispy skin and tangy, herbaceous undertones. Best of all, this one-pan dish requires just 15 minutes of prep time and pairs beautifully with your favorite sides, from buttery mashed potatoes to roasted vegetables. Garnish with fresh parsley for a pop of color and elevate your dinner table with this comforting, citrusy masterpiece. Perfect for lovers of quick, flavorful meals, this dish is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 cloves garlic cloves, minced
- 1 piece lemon, juiced and zested
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and set aside.
In a small bowl, mix together the minced garlic, lemon juice, lemon zest, olive oil, dried oregano, paprika, salt, and black pepper to create a marinade.
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Let it marinate for at least 10 minutes (or up to 2 hours in the refrigerator for more flavor).
Heat a large oven-safe skillet over medium-high heat and melt the butter.
Once the butter has melted and is foamy, place the chicken thighs skin-side down into the skillet. Sear for 3-4 minutes without moving them, until the skin is golden and crispy.
Flip the chicken thighs over and transfer the skillet to the preheated oven.
Roast the chicken in the oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley if desired. Serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 225 mg | 5% | |
*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.
