Lemon Herb Oven Roasted Chicken Thighs

✔️ Lemon and Herb Oven Roasted Chicken Thighs

This simple recipe is made with bone-in skin-on chicken thighs, marinated in the most vibrant marinade made with fresh lemon juice, garlic cloves, fresh herbs and simple spices that you probably already have in your pantry. I make this delicious chicken recipe with bone-in dark meat but any part of the whole chicken can be used with great results. If you prefer making boneless chicken thighs and /or don’t care for crispy skin (which also protects the chicken from drying up easily) choose skinless thighs or skinless chicken breast. Cooking time may need to be adjusted a bit but, you can use a meat thermometer to check the internal temperature of the chicken .

✔️ Juicy Baked Chicken Thighs Ingredients and Substitutions

For the complete list of ingredients and quantities, check the printable recipe card below.

• Bone-In Skin-On Chicken Thighs: Skin-on and bone-in thighs are very forgiving as dark meat on the bone tends to stays juicy when baked We use 8 thighs which usually weights around 3 pounds. Sometimes thighs have a lot of fat, if so trim any excess fat.
• Olive Oil: Oil helps getting crisp skin.
• Apple Cider Vinegar: If you don’t have apple cider vinegar, use white or red wine vinegar.
• Lemon Juice: Nothing compares with the taste of freshly squeezed lemon juice.
• Shallots: You can substitute this ingredient with a small piece of onion (about an inch), or a small piece of leek. If you don’t have any of these ingredients skip it. The chicken marinade will still be delicious.
• Fresh Herbs: Although the combination of fresh basil and fresh cilantro is absolutely divine , if you don’t like cilantro, use fresh flat leaf parsley (Italian parsley). Other herbs such as tarragon can substitute the cilantro and and basil.

🔎 How to Make Crispy Baked Chicken Thighs?

This is just a quick walk through this oven-roasted chicken thighs recipe so you know in advanced the steps you need to take. For detailed instructions and cooking times, check the printable recipe card below.

1. To Make the Lemon Herb Chicken Marinade: In a small food processor or blender process the chicken marinade ingredients until the mixture smooth.
2. Prep and Season: Pat dry the chicken thighs with paper towels to remove any excess moisture and season the chicken with salt and black pepper.
3. Marinate: In a resealable bag or in a bowl, place the chicken and pour over the lemon and herb marinate. Make sure the marinade coats the chicken fully. Marinate for 30 minutes or up to 8 hours.
4. Prep: Preheat the oven.
5. Bake: Remove the chicken thighs from the marinade and place them skin side up on a rimmed baking sheet with or without a wire rack, or a baking dish. Bake until the skin is golden brown and the chicken is completely cooked through. For extra crispy skin, broil for about 2 minutes.
6. Rest: Allow the chicken to rest, tented with aluminum foil for 10 minutes before serving.

🔎 Do you Bake Chicken Thighs Covered or Uncovered?

For perfectly juicy chicken thighs with golden brown crispy skin, bake the chicken uncovered.

🔎 How Long to Bake Chicken Thighs in the Oven?

Bone-in chicken thighs need to bake at high heat for about 35 to 45 minutes. The best way to tell if the chicken is cooked through is to check the internal temperature with a meat thermometer. As per safety guidelines the chicken should reach an internal temperature of 165°F when checked on the thickest and meatiest part of the thigh, without touching the bone.

You can remove the chicken from the oven when it reaches 155ºF and allow it to rest for about 10 minutes. During this time the internal temperature will rise due to carryover cooking and reach 165ºF.

🔎 Can I Use Boneless or Skinless Thighs Instead?

Yes, you can. Keep in mind that boneless chicken takes less time to cook and skinless chicken won’t be able to crisp up.

Can I Use Other Chicken Parts For This Recipe?

Absolutely! If you prefer make this baked chicken recipe with chicken drumsticks, bone-in chicken breasts or chicken quarters! If you prefer, boneless chicken can also be used. Just adjust the baking time.

🔎 What to Serve with Lemon Herb Chicken Thighs?

So many different side dishes can be served with these crispy roasted thighs, here are some ideas:

• Creamy Cilantro Lime Coleslaw Recipe
• Mexican Street Corn Pasta Salad
• Mexican Three Bean Salad Recipe
• Roasted Fingerling Potatoes Recipe
• Oven Maple Roasted Sweet Potatoes

✔️ Making Ahead, Storage and Reheating

• Making Ahead: You can marinate the chicken for 8 hours. The chicken can be marinated and fully cooked a day in advanced.
• Storage: Leftover baked chicken will keep, stored in an airtight container, in the refrigerator for 3-4 days.
• Reheating: Although you can enjoy lemon and herb roasted chicken thighs cold or at room temperature, it can be reheated in the microwave or in a preheated 300ºF oven, for about 10-12minutes. You can also use an air fryer for about 5-7 minutes at 375ºF

Take a Look at These other Easy Chicken Recipes:

• Honey Soy Baked Chicken Drumsticks
• Cuban Mojo Chicken
• Greek Lemon Oven Roasted Chicken Thighs
• Crispy Air Fryer Chicken Cutlets
• Crispy Slow Cooker Chicken Wings (Honey BBQ)
• Crispy Baked Chicken Leg Quarters

Lemon Herb Roasted Chicken Thighs

4.86 from 14 reviews

Kathy McDaniel

This Oven Roasted Chicken Thighs recipe makes the most flavorful tender chicken with golden brown crispy skin and juicy meat. Made with bone-in chicken thighs marinated in fresh lemon juice and herbs then oven baked to perfection.

Print Pin

Prep 10 minutes mins

Cook 35 minutes mins

Marinating Time 30 minutes mins

Total 45 minutes mins

Makes 4 servings

Ingredients 

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For The Marinade

• ▢ 1 shallot, roughly chopped
• ▢ 4 garlic cloves, roughly chopped
• ▢ 1/4 cup fresh basil, roughly chopped
• ▢ 1/4 cup fresh cilantro, roughly chopped
• ▢ 1/2 cup extra virgin olive oil
• ▢ Juice of 2 lemons
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/4 teaspoon ground cumin

For the Chicken

• ▢ 8 bone in, skin on chicken thighs
• ▢ Salt and pepper to taste, to lightly season the chicken

Instructions 

1. To prepare the marinade, in a food processor or blender combine the shallots, garlic cloves, basil, cilantro, olive oil, lemon juice, apple cider vinegar, salt, pepper, cumin and cayenne pepper. Puree until smooth.
2. Pat dry the chicken thighs with paper towels to remove any excess moisture and season the chicken with salt and black pepper.
3. Place the chicken in a large resealable bag or non-reactive container and pour the marinade over the chicken. Mix to combine making sure the chicken is coated evenly. Marinate at room temperature for 30 minutes or refrigerated up to 8 hours.
4. Preheat the oven to 375 degrees Fahrenheit.
5. Remove the chicken thighs from the marinade and place them skin side up on a rimmed baking sheet with or without a wire rack, or in a a baking dish.
6. Place in the oven and bake for 35 to 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit. To crisp up the skin, broil the chicken for about 2 minutes making sure the chicken is about 6 inches from the heating source.
7. Remove chicken from the oven and allow it to rest, tented with aluminum foil for about 10 minutes. Serve.

Notes

• Always use a meat thermometer to make sure your chicken is done and fully cooked. The chicken is done when the internal temperature in the thickest part of the chicken reaches 160º – 165º Fahrenheit.
• Due to carryover cooking, you can remove the chicken from the grill when the chicken’s internal temperature reaches 160º F, the temperature will rise to 165ºF while the chicken rests.
• For extra crispy skin,  you can broil the chicken for about 2-3 minutes.
• Leftover baked chicken will keep, stored in an airtight container, in the refrigerator for 3-4 days.

Nutrition

Calories: 254 kcal, Carbohydrates: 2 g, Fat: 27 g, Saturated Fat: 3 g, Cholesterol: 1 mg, Sodium: 295 mg, Potassium: 32 mg, Vitamin A: 200 IU, Vitamin C: 2 mg, Calcium: 8 mg, Iron: 0.4 mg

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