Easy Garlic Herb Chicken Thighs

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup chicken broth
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 1 lemon, sliced into wedges

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken thighs dry with paper towels and season with salt and pepper.
3. 3 In a large oven-safe skillet, heat olive oil over medium-high heat.
4. 4 Sear chicken skin-side down for 5-6 minutes until golden.
5. 5 Flip chicken and add garlic, dried thyme, rosemary, and paprika, cooking for 1 minute.
6. 6 Pour in chicken broth, cover skillet with a lid or foil, and transfer to the oven.
7. 7 Bake for 20 minutes or until chicken reaches 165°F internally.
8. 8 Garnish with fresh parsley and thyme before serving.
9. 9 Serve with lemon wedges on the side.

Nutrition

Tips

• For extra crispy skin, broil for 1-2 minutes at the end, watching closely to avoid burning.
• If you prefer boneless thighs, reduce cooking time slightly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispy skin.

Serving Suggestions

• Pairs perfectly with roasted vegetables or a simple green salad.
• Serve with crusty bread to mop up the flavorful pan juices.

FAQ