Lemon Rosemary Roast Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Optional: 1 lemon, sliced for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken thighs dry with paper towels and season with salt, pepper, and paprika.
3. 3 In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, and rosemary.
4. 4 Place chicken thighs skin-side up in a baking dish and brush generously with the lemon-rosemary mixture.
5. 5 Roast in the preheated oven for 40 minutes, or until the internal temperature reaches 165°F.
6. 6 Garnish with lemon slices if desired and serve.

Equipment

• Baking dish
• Baking sheet
• Oven
• Meat thermometer

Variations

• Add a splash of white wine to the roasting dish for extra flavor.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• If fresh rosemary isn't available, use 1 tsp of dried rosemary.
• Use chicken breast if thighs are not preferred.

Pairings

• Roasted potatoes
• Steamed asparagus
• Crusty bread

Nutrition

Tips

• For extra flavor, let the chicken thighs marinate in the lemon-rosemary mixture for at least 30 minutes before roasting.
• Reserve the pan juices for a quick gravy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispy skin.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ