Is there anything better than the smell of lemon and garlic roasting in the oven? This is my ultimate “I-have-no-time-but-need-it-to-taste-like-I-did” dinner. Using bone-in, skin-on thighs is the secret—they’re basically impossible to mess up. The skin gets crispy, the meat stays ridiculously juicy, and that pan sauce? You’ll want to drink it. I make this at least once a week, and my family still acts like I’ve performed magic.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 40 min | 50 min | 4-5 | So easy |
Grab These
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 2 lemons (one juiced, one sliced thin)
- 4 cloves garlic, minced (or more, I won’t judge)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tsp dried oregano
- Salt and black pepper
Let’s Make It
First, preheat your oven to 400°F (200°C). Pat those chicken thighs completely dry with paper towels. This is the #1 rule for crispy skin, don’t skip it!
In a small bowl, mix the olive oil, juice from one lemon, minced garlic, rosemary, oregano, and a really generous amount of salt and pepper. It should look like a loose, fragrant paste.
Arrange the chicken thighs in a 9×13 baking dish, skin-side up. Pour that lemony herb mixture all over them, making sure to get it under the skin too. Use your hands—it’s the best tool you have. Tuck the thin lemon slices around and under the chicken.
Pop it in the oven and just walk away for 40 minutes. Don’t baste it, don’t fuss with it. You’re looking for deeply golden, crispy skin and the juices to run clear.
Let it rest for 5 minutes before serving. Spoon all those amazing pan juices right over the top.
My Two Cents
- Calories:Â About 310 per thigh
- Storage:Â Keeps beautifully for 3 days in the fridge. The skin won’t be as crisp, but the flavor is still amazing.
- Swaps:Â No rosemary? Thyme works wonderfully. Add some red pepper flakes for a little heat.
- Pro-Tip:* For extra-crispy skin, place the thighs on a wire rack set inside the baking sheet. This allows the heat to circulate all around.
You Asked, I’m Answering
Q: Can I use chicken breasts?
A: You can, but they’ll cook faster and won’t be nearly as juicy. If you must, reduce the cook time to 25-30 minutes.
Q: My garlic is burning and turning bitter.
A: Make sure you’re mincing it finely, not slicing it. If you’re still worried, you can add the minced garlic to the marinade halfway through the baking time.