Lemon Herb Crusted Chicken Thighs recipes
This recipe features succulent chicken thighs infused with bright lemon, aromatic rosemary, and thyme, finished with a subtle hint of crushed red pepper. Quick to prepare in just 30 minutes, it yields flavorful, tender chicken with a crispy herb crust, perfect for a healthy and satisfying main course.
Equipment
- 1 Baking Dish or Sheet Pan Large enough to hold 8 chicken thighs in a single layer.
- 1 Mixing Bowl Medium-sized for preparing the marinade.
- 1 Whisk For emulsifying the lemon herb mixture.
- 1 Measuring Spoons and Cups For accurate ingredient portions.
- 1 Meat Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.
Ingredients
Main
- 8 chicken thighs
- ⅓ C lemon juice
- 1 Tbsp lemon zest
- 3 cloves minced garlic
- ½ tsp dry rosemary
- ½ tsp dry thyme
- ½ tsp dry crushed red pepper optional
- ⅛ tsp salt
- ⅛ C extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, dry rosemary, dry thyme, crushed red pepper (if using), salt, and olive oil until well combined.
- Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin.
- Add the chicken thighs to the bowl with the herb mixture, tossing to coat each piece evenly. Ensure all surfaces are well-covered.
- Arrange the chicken thighs in a single layer, skin-side up, in a baking dish or on a rimmed baking sheet.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- For an extra crispy skin, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Serve warm with fresh lemon wedges and your preferred side dishes.
Notes
For optimal flavor, marinate the chicken thighs for at least 30 minutes, or ideally, several hours up to overnight in the refrigerator. Always pat the chicken skin thoroughly dry before applying the herb mixture; this is key to achieving a beautifully crispy skin. Cook bone-in, skin-on thighs to an internal temperature of 165°F (74°C) to ensure juiciness and food safety, using a meat thermometer. To enhance the "crust" effect, consider a final quick broil for 2-3 minutes, but watch closely to prevent burning. Garnish with fresh lemon wedges and chopped parsley for a vibrant presentation and a burst of fresh aroma.